Borscht

Overview

Borscht sweet bread ~ a delicious sweet bread, a very popular bread that I have been making for several days.

Knead the dough using the oil and salt method until it can be pulled out into a thin film.
After rounding, cover with plastic wrap at 25-28 degrees Celsius for basic fermentation. Dip your fingers in powder and poke holes without shrinking or collapsing.
Weigh and divide the dough into eight 60g pieces, roll into balls and rest for 10 to 15 minutes.
Take a piece of dough and flatten it into an oval shape, turn it over and roll it up from top to bottom.
After rolling, tighten and gently shape into an olive shape with your hands.
Cover and keep fresh for secondary fermentation in an environment of 35 to 38 degrees.
Brush with egg wash.
Use a sharp blade to make a long slit, squeeze a layer of softened butter into it and sift a thick layer of powdered sugar.
Preheat the oven to 180°C for 18 minutes.
Fragrant and soft.
Appreciate the finished product.
Sweet and crispy at the opening. Get started!