Dark color

[Sussan Estela Olaya]

Hi Panos.

From what I can see in the photo, that dark color on the colored areas might be due to the type of coloring you used for the dough. Many colorings, especially natural ones or some concentrated powders, tend to darken or intensify quite a bit during baking, depending on the type and amount used.

I’d suggest trying the following:

Use good quality fat-soluble or gel colorings, as they hold up better to heat.

Slightly adjust the amount of coloring — sometimes using a bit less results in a more stable color.

If possible, bake a test without egg wash on the colored part to see if it improves.

Check with an oven thermometer that the actual temperature is 170°C, since some ovens tend to run hotter than indicated.

But you didn’t do anything wrong , this is a common issue and it’s just a matter of fine-tuning that detail.

If you try again with these adjustments, we’d love to hear how it turns out.