Brimstone Bread

Directions

1. In the bowl of a standing mixer, combine ¼ cup very warm water and ½ cup room temperature milk. Sprinkle 1 packet (7 grams) active dry yeast on top and let sit for 5 minutes.
2. Add ¼ cup softened butter, 1 egg, ½ tsp salt, ¼ cup sugar, and 8 drops red gel food coloring. Beat on medium-low with a paddle attachment for 30 seconds until butter is broken up. Gradually beat in 2¾ cups flour on medium speed until just combined.
3. Turn dough onto a floured surface and knead until soft, mostly smooth, and only slightly sticky (5-8 minutes). Reflour surface as needed.
4. Coat a large bowl with cooking spray, place dough inside, turning once. Cover with a clean cloth and let rise for 1 hour until doubled.
5. Punch down dough. Line two baking sheets with silicone mats or parchment. Divide dough into 16 equal balls, place evenly spaced on sheets. Cover and let rise 45 minutes.
6. Meanwhile, make black topping: In a medium bowl, stir together 1½ cups rice flour, 1 packet active dry yeast, 2 tbsp sugar, 2 tbsp vegetable oil, and 1/2 tsp salt. Stir 16 drops black gel food coloring into 1 cup warm water, then beat into flour mix with a hand mixer on medium speed. Cover and let rest 30 minutes.
7. Preheat oven to 350°F. Scoop 2 spoonfuls of black mix over each bun. (The original recipe suggested spreading with hands, but if too liquidy, it will still crack properly.)
8. Bake for 10-15 minutes, flipping and rotating pans halfway. Cool on baking sheet for 5 minutes. Trim black edges if desired.
9. Serve warm at the premiere of the Phantom’s latest operatic performance!