Rosette Bread

Overview

How to cook Rosette Bread at home

In the post-oil method, knead the dough until a film forms and ferment until doubled in size.
After fermentation, deflate the dough, divide into 4 portions, knead into small round dough, and ferment for 15 minutes.
Take a piece of dough, flatten it, and add an appropriate amount of rose paste.
With the edge facing downwards, use a rolling pin to roll it into a flat round shape, and use a knife to cut into petals.
Twist the petals into a flower shape. Ferment until doubled in size, brush the surface with egg wash, and place in a preheated oven at 180 degrees for 15 minutes. Depends on your oven temperature.
Finished product
Finished product