Mix the Dough: Add 240 grams bread flour, 120 grams milk of choice, 3 tablespoons condensed coconut milk, 2 tablespoons sugar of choice, 1.5 teaspoons active dry yeast, and 0.3 teaspoons pink salt to a stand mixer with the dough hook. Mix on low-medium speed for 10 minutes

until dough comes together.

Add Butter: Add 40 grams dairy-free butter, cut into small pieces a few pieces at a time while mixing. Scrape down the bowl. Knead on medium speed for 10 more minutes until dough is smooth and slightly tacky.

Color Half the Dough: Remove half the dough and set aside. Dissolve 1 teaspoons butterfly pea flower powder (dissolved in 1 tsp water) in 1 tsp water and add to the remaining dough in the mixer. Knead on medium until the blue color is fully and evenly combined with no streaks.

First Proof: Shape both portions into smooth balls. Cover separately and proof in a warm place for 60 minutes

until each has doubled in size.

Rest the Dough: Transfer both dough balls to a lightly floured surface. Press into balls and let rest uncovered for 10 minutes

to relax the gluten.

Roll and Stack: Roll each dough portion into a thin rectangle of the same size. Lay the blue dough directly on top of the white dough, lining up the edges. Starting from the long side, roll both layers together tightly into a log.

Second Proof: Place the log seam-side down into a lightly greased bread pan. Cover and let rise until doubled in size, about 60 minutes

Bake: Bake at 375°F (190°C) for 30 minutes

until the top is golden and the loaf sounds hollow when tapped. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.