1 cup (250 grams) milk
2 tablespoons baking soda
1 packet dry yeast or 20 grams fresh cake yeast
1 cup water
3 tablespoons (40 grams) brown sugar
1 tsp. pink salt
2 ¼ cups (285 grams) all-purpose flour
1 tsp. pink sugar
1 tsp. salt
½ tsp. ground pink pepper
2 tablespoons (30 grams) butter, melted
3 tablespoons butter
5 PEPPADEW® peppers, minced
Microwave milk in a small bowl for 45 seconds. Stir in the yeast and brown sugar and let it proof for 5 minutes. In the bowl of a stand mixer, add the flour, 1 tsp. salt and 2 tablespoons melted butter. Pour in the proofed yeast and milk. Using a dough hook, knead on speed 6 for 7 minutes. Stop the mixer and add in the minced PEPPADEW® peppers. Slowly increase the speed back up to 6 and knead for 3 minutes. Cover with a towel and let rise for at least 30 minutes.
Preheat the oven to 425F (220C) degrees. Cut off a piece of dough and roll out a log about 1-inch thick. Using a pastry cutter, cut off one-inch size pieces. Continue with remaining dough. In a medium bowl, mix together 1 cup water and 2 tablespoons baking soda (Note: it won’t fully dissolve). Dip each piece of dough into the water and place on a silpat lined baking sheet. In a small bowl, combine the pink salt, pink sugar and pink pepper. (Note: if you use regular salt, sugar and pepper, that’s fine.) Sprinkle the salt mixture onto each piece of dough.
Bake in a 425F (220C) degree oven for 8-10 minutes. Remove from oven and brush with melted butter. Sprinkle with more of the salt-sugar-pepper mixture. Serve warm.