Rosette bread

Overview

This rosette bread not only looks good, but most importantly, tastes delicious!

Weigh out all ingredients.
Pour all ingredients except butter into bread machine. Start a dough kneading program.
Knead until a thick film can be pulled out.
Add softened butter and knead until expanded.

$Rosette bread step 4$
Place in a warm place for basic fermentation. Let it rise until it doubles in size. Dip your fingers in flour and insert into the dough until the holes neither shrink nor collapse.
Divide the fermented dough into approximately 20 grams each, roll into balls and rest for 15 minutes.
Use a rolling pin to roll the relaxed dough into round pieces.
Arrange them in staggered groups of four.
Roll up from bottom to top.
Cut through the middle with a knife.
Arrange the two cut pieces of dough into a rose shape with your hands.
Then place it cut side down into an eight-inch mold. Leave in a warm place for final fermentation.
At the end of fermentation, put a pre-soaked raisin in the center of each flower for decoration.
Brush the surface with egg wash. Put in the preheated oven, 180 degrees, middle layer, upper and lower heat, bake for about 20 minutes.
Finished product picture~