Cost Breakdown

Critical Success Points

• • Yeast activation with lukewarm liquid
• • Kneading until a smooth, non‑sticky dough is achieved
• • First rise until the volume triples
• • Second rise in the turned‑off oven to prevent drying
• • Baking at 200 °C until golden brown

Safety Warnings

• • Be careful with hot melted butter to avoid burns.
• • Handle raw eggs with clean hands to prevent salmonella risk.
• • Use gloves or an oven mitt when handling the hot oven.