Easy Red Dragon Fruit Bread Recipe

Red Dragon Fruit Bread, or bánh mì thanh long ruột đỏ as it’s known in Vietnam, is a truly special bake. It’s not just about its stunning natural pink-purple color; it’s also incredibly delicious! This recipe was famously created by Kao Siêu Lực of ABC Bakery in early 2020, partly to help Vietnamese farmers. The secret? Using puréed red dragon fruit instead of water, which gives it that unique color and a lovely, subtle sweetness.

Get ready to bake something amazing! This bread is a showstopper with its vibrant color. Plus, it has a unique, slightly sweet and fruity flavor that’s just so good. It’s also a bit healthier thanks to the dragon fruit, and you’re baking something with a cool story behind it – supporting local farmers!

For that amazing color and flavor, you’ll need:

Red Dragon Fruit: 280-300g (10-10.6 oz). Make sure to pick a ripe one with bright skin!

To make the bread itself, you’ll need:

All-Purpose Flour (or Bread Flour):
400g (approx. 3 1/4 cups)
Sweetened Condensed Milk:
60-65g (approx. 3-3.5 tbsp)
Granulated Sugar: 10-15g (approx. 2-3 tsp)
Instant Yeast: 5g (approx. 1.5 tsp)
Unsalted Butter (softened) or Vegetable Oil:
15-20g (approx. 1-1.5 tbsp)
Fine Salt: 3-4g (approx. 1/2 tsp)

Make sure you have these on hand:

Blender or food processor
Large mixing bowl
Stand mixer (optional, but helpful for kneading!)
Damp cloth or plastic wrap
Baker’s lame (a special scoring tool), a very sharp knife, or a clean razor blade
Spray bottle with water
Oven
Baking sheet, and parchment paper is a good idea too!

First up, let’s get that color! Gently wash your dragon fruit. Peel it and chop the red flesh into small pieces. Toss it all into a blender and whizz until it’s completely smooth. Super important: no need to add water; the fruit has plenty! This purée is your main liquid.

In your large mixing bowl, mix together the flour, instant yeast, and sugar. Make a little well in the center and pour in your dragon fruit purée, sweetened condensed milk, and salt. Gently mix everything with a spatula or your hands until it just forms a shaggy dough.

Time to develop that lovely bread texture! Add your softened butter or oil to the dough. If you’re using a stand mixer, let it knead for about 10-15 minutes after the butter is in. If kneading by hand, work it for about 15-25 minutes. The dough should become smooth, elastic, and pass the “windowpane test” (you can stretch a small piece thin enough to see light through it).

Shape your kneaded dough into a ball and place it in a lightly greased bowl. Cover it tightly with a damp cloth or plastic wrap. Let it rest in a warm, draft-free spot for about 60-90 minutes, or until it has doubled in size. Patience is key here!

Once risen, gently punch down the dough to release air. Divide it into 4-6 equal portions. You can shape them into mini baguettes (long and tapered) or cute round buns. For baguettes, flatten each piece, roll it up tightly, and taper the ends. For buns, just roll ’em into neat balls! Place them on a baking sheet lined with parchment paper, leaving some space between them.

Lightly cover your shaped loaves with a damp cloth or plastic wrap again. Let them have another rest in a warm place for about 30-45 minutes. They should increase in size by about 70-80% – nearly doubled. Don’t let them over-proof, though!

Preheat your oven to 220-230°C (428-446°F). If you want a crispy crust, place a tray of boiling water on the bottom rack of the oven. Once the loaves are ready and the oven is hot, use your baker’s lame or a sharp knife to make 1-3 quick slashes on top of each loaf. Give them a light mist with water. Bake for 5-7 minutes, then reduce the heat to 180-200°C (350-392°F) and bake for another 10-15 minutes, or until beautifully golden-pinkish-brown and hollow-sounding when tapped on the bottom.

Yay, you did it! Immediately transfer your hot loaves to a wire cooling rack. This is important to stop them from getting soggy bottoms. Let them cool down a bit before you slice into them (if you can resist!). Enjoy your homemade Red Dragon Fruit Bread! Store any leftovers in an airtight container at room temperature for 1-2 days, or freeze for longer.

Good Fruit is Key: Use fresh, ripe, deeply colored red dragon fruit for the best color and flavor.
Dough Feel: If your dough feels too dry, add a tiny bit more purée. Too sticky? A tiny bit more flour. Go slow!
Knead Well: Don’t rush the kneading! It’s what makes the bread soft and chewy.
Misting Magic: Spraying with water really helps the crust.
Oven Check: Every oven is a bit different, so keep an eye on your bread while it bakes.