Wrap 2 medium beets in foil. Roast at 400°F (200°C) for 45–60 minutes until fork-tender. Let cool completely, peel, and puree in a blender until completely smooth. Strain through a fine-mesh sieve. You want 75g of pure, thick, smooth puree.

Mix 3 tablespoons of beetroot powder with 2 tablespoons warm milk to form a smooth, thick paste. Let sit 5 minutes and stir again before using.

Your puree should be the consistency of tomato paste. If it's watery, reduce it in a small saucepan over medium heat, stirring constantly, for 4–5 minutes until thick. Watery beetroot throws off the dough's hydration and makes the pink half impossible to match in texture.

Combine the warm milk, instant yeast, and sugar in the bowl of a stand mixer. Stir briefly and let sit for 5 minutes until frothy.

Add the bread flour, egg, salt, and softened butter. Mix on low with the dough hook for 2 minutes until a shaggy dough forms, then increase to medium and knead for 8–10 minutes until smooth and slightly tacky. By hand: knead for 12–14 minutes on a lightly floured surface.

Pinch off a small piece and stretch it slowly between your fingers. If it stretches thin enough to see light through without tearing, the gluten is developed. If it tears, knead another 2–3 minutes.

Weigh your total dough. Divide it into two exactly equal pieces. This matters — unequal halves mean uneven layers when you stack the circles.

Place the white half in a lightly greased bowl. Cover with plastic wrap.

Place the other half on a clean work surface. Add your beetroot puree on top and knead it in, either in the mixer on low for 3–4 minutes or by hand. Keep working until the color is completely even with no streaks.

Hold a piece of pink dough next to a piece of white dough. They should feel identical — same softness, same tackiness. If the pink is stickier or wetter, add bread flour 1 tablespoon at a time and knead in until they match.

Put the pink dough in a separate lightly greased bowl. Cover both bowls with plastic wrap.

Place both covered bowls in a warm spot (75–78°F / 24–26°C). Let rise until both doughs have doubled in size, about 1 to 1½ hours.

Press a floured finger into each dough. The indent should spring back slowly — about halfway in 10–15 seconds. If it springs back immediately, it needs more time. If the indent stays, it's overproofed.

In a small bowl, combine the softened butter, sugar, cinnamon, and salt. Stir until it forms a smooth, spreadable paste.

Punch down both doughs gently. Refrigerate both for 15–20 minutes. Cold dough is dramatically easier to roll thin and stack without tearing.

Divide the white dough into 2 equal pieces. Divide the pink dough into 2 equal pieces. You now have 4 total pieces — 2 white, 2 pink — each roughly 130–140g.

On a lightly floured surface, roll each piece into a 12-inch circle. They don't need to be perfect, but aim for consistent thickness throughout. Roll one at a time and keep the others covered.

Place a pink circle on your parchment-lined baking sheet. Spread ⅓ of the cinnamon filling over it, leaving a ½-inch border. Place a white circle on top. Spread another ⅓ of the filling. Place the second pink circle on top. Spread the remaining filling. Place the second white circle on top with no filling. Your stack goes: pink → white → pink → white (bottom to top).

Place a small bowl or glass (about 3 inches wide) in the center of the dough stack. Press lightly to mark a circle. Do not cut through. This is your guide.

Using a bench scraper or sharp knife, cut from the edge of the center circle straight out to the outer edge. Cut 16 equal sections — think of slicing a pizza into 16 slices. Even spacing matters here. Take your time.

Take two adjacent strips and twist them away from each other (outward) twice. Pinch the ends together firmly to form a point. Repeat around the circle until all 8 points are formed. The two-tone pattern will appear in each twist — pink on one side, white on the other.

Remove the guide bowl from the center. You should have a clean star shape with a visible center circle.

Cover loosely with plastic wrap and let proof for 30–45 minutes until slightly puffed. The points should look pillowy, not flat.

Preheat your oven to 375°F (190°C) with a rack in the center.

Whisk the egg and milk together. Brush gently over the entire surface. The egg wash helps the white portions turn deep golden. The pink portions will go a deeper rose-pink with a hint of brown at the edges.

Bake for 28–32 minutes until the white portions are deep golden and the pink portions have a slight sheen. The filling should be bubbling lightly between the twists. Internal temperature 190°F (88°C).

Let cool on the pan for 10–15 minutes. Dust with powdered sugar if desired — it looks beautiful against the pink and cream tones. Serve pull-apart style.

Pink → filling → white → filling → pink → filling → white (no filling on top).

Place a 3-inch bowl in the center to mark the center circle.

16 even strips from center circle to outer edge.

Take two adjacent strips, twist outward twice, pinch ends together. Repeat for 8 points total.

375°F (190°C), center rack, at least 20 minutes before baking.

Brush the entire surface with egg wash.

28–32 minutes until white portions are deep golden and internal temp reads 190°F (88°C).

Cool on the pan 10–15 minutes before serving. Dust with powdered sugar if desired.