Cost Breakdown

Critical Success Points

• • Check the milk temperature (do not exceed 50 °C).
• • Properly dissolve the yeast and let rest 10 minutes.
• • First rise until doubled in volume.
• • Refrigeration to facilitate shaping.
• • Second rise before baking.
• • Bake at 180 °C until perfect browning.

Safety Warnings

• • Do not heat the milk above 50 °C or the yeast will die.
• • Be careful of hot surfaces of the oven and baking pan.
• • Use a sharp knife with caution when cutting the butter.