Rose Toast with Color and Aroma

Chilled Sponge Dough: Mix all sponge dough ingredients and knead until the dough becomes smooth. Let the dough rise at room temperature until it increases to about 1.5 times its size, then refrigerate (4-6°C) overnight.

Use the sponge dough after it has risen to 3.5-4 times its size the next day.

Soak dried rose petals in water overnight to allow them to absorb moisture.

Mix all main dough ingredients except butter, rose jam, and rose petals. Add the chilled sponge dough in pieces and knead until reaching the extended stage. Add butter and continue kneading until fully developed.

Add rose jam and rose petals, and mix evenly.

Smooth the dough and place it in a fermentation box.

Let it ferment at room temperature for 40 minutes.

Divide the dough into 4 equal portions, round them, and let rest for 20 minutes.

Roll the dough into an oval shape.

Flip it over.

Fold the left and right one-third portions to the center.

Roll the dough out long.

Roll it up from top to bottom.

Place two pieces of dough in a toast mold. Let it proof in a warm and humid environment (32°C) for the final fermentation.

Let it rise until the mold is 8.5-9 full.

Bake in the lower layer of a preheated oven at 170°C upper heat / 210°C lower heat for 35 minutes. Remove from the mold immediately after tapping it out of the mold. While still warm, brush the surface with softened butter. Don't forget to check out the tips!