Recipe for beetroot muffins, tender and easy buns with a pretty pink color

Recipe for beetroot muffins, tender and easy buns with a pretty pink color

Mix the flour and yeast in a large bowl, add the sugar, salt and pepper and we integrate it everything’s fine. Add the beets, the water and mix with the help of a spoon or a baker’s scraper. Add the butter and mix again.

We grease our hands with olive oil, as well as the surface where we are going to work the dough. Take the dough out of the bowl and start to knead. It is a very soft dough and difficult to work with without oiled hands. After five minutes we will notice how the dough becomes more elastic.

We knead another five or ten minutes, until we obtain a smooth and slightly shiny dough. Form a ball and let it rest in a lightly floured bowl, which we cover with a cloth. after a couple of hours the dough must have risen and doubled in size.

With oiled hands, remove the dough from the bowl and degas it slightly. We cut the dough into 24 servings and we make a ball with each one. Place them on a baking tray lined with parchment paper and let them rest for about 30 minutes, while we preheat the oven to 200ºC.

To decorate, put a heart-shaped template or to taste on each loaf and sprinkle a little flour with a strainer. Carefully remove the template and bake the rolls for a few 12-15 minutes. Once cooked, let them cool on a rack.