Cost Breakdown

Critical Success Points

• • Activating the yeast properly (warm milk, not hot).
• • Folding in softened butter until fully incorporated.
• • First rise until the dough doubles in size.
• • Gentle handling while butter‑layering and braiding to keep layers intact.
• • Second proofing for the correct amount of time.

Safety Warnings

• • Handle hot oven trays with oven mitts.
• • Do not consume raw dough containing raw eggs.