Cost Breakdown

Critical Success Points

• • Activating the yeast in the preferment
• • Kneading the dough to a smooth, non‑sticky texture
• • First bulk fermentation (dough should double in size)
• • Freezing the rolled logs firm enough for clean slicing
• • Cutting uniform 5–7 mm slices for proper petal formation
• • Baking until golden without over‑browning

Safety Warnings

• • Do not use milk hotter than 45 °C when activating yeast.
• • Handle hot baking sheet with oven mitts.
• • Use a sharp knife carefully when slicing; keep fingers clear of the blade.
• • Do not leave the oven unattended while baking.