Cookim Mama

1: Heat up some milk and steep the butterfly pea flower until the milk turns very blue. Remove the flowers and discard.

2: Form the dough (do one at a time): in the bowl of a stand mixer with dough hook attachment, combine all ingredients except butter. Mix until dough comes together then add butter. Mix for an additional 8-10 mins until dough is smooth. Form into a ball, place into a bowl, and cover. Repeat with other dough.

3: Let both doughs rise for 1-2hrs until almost doubled in size.

4: Punch dough to deflate. Roll out both doughs ensuring you have enough surface area to be able to cut out 15 circles from each dough. You should end up with 30 circles in total.

5: Form roses: Using 2 big circles from each dough color, form a train. Alternating colors, place one on top of another by covering 1/3 of the circle underneath. Then take 1 of each smaller circle and add it to the train by doing the same. Roll the dough into a log, cut in half to form 2 roses. Place into a lined 9” square baking dish. Repeat with remaining dough.

6: Cover and let rise for 30mins-1hr until puffy. Preheat oven to 350F.

7: Optional: brush with egg wash before baking.

8: Bake for 25-30 mins until tops are golden brown.