Cost Breakdown

Critical Success Points

• • Monitor the milk temperature (38‑40°C)
• • Properly activate the yeast (10 min rest)
• • Knead until the dough releases from the bowl walls
• • Incorporate the butter until the dough is supple and elastic
• • First rise until doubled in volume
• • Chill in refrigerator to ease shaping
• • Second rise before baking
• • Egg glaze for a beautiful color

Safety Warnings

• • Handle the hot oven – wear kitchen gloves
• • The milk must be warm, not scalding, to avoid killing the yeast
• • Raw egg used for glazing can pose a salmonella risk – wash hands after handling