How to make
Sift the flour into a large bowl and make a well. Use flour with a high gluten content for excellent results.
Pour the milk into the well, having previously warmed it slightly to body temperature. Pour one spoonful of sugar into it and crush the yeast. Stir to dissolve and leave it to activate. The room should be warm and draft-free.
Add the oil to the bowl, beat one egg and the white of the second, and save the yolk for spreading at the end (cover it with cling film so that it does not form a crust and dry out). Put the remaining sugar and sprinkle the salt on the side of the flour so that there is no direct contact with the yeast. Here is the time to point out that you can add more sugar if you want a sweet bread or more salt if you prefer savory food. With this quantity that I offer you, the bread becomes neutral, balanced between sweet and savory and suitable for adding any kind of filling to it. The recipe is basic, so experiment freely.
Mix all the ingredients in the bowl using a wooden spoon and when combined, transfer to a floured surface. I don't even need to add flour, I knead on a completely clean surface and it doesn't stick, maybe just a little at first. Knead for about 8-10 minutes and you will have an incredibly smooth and elastic dough. Return it to the bowl, cover with cling film and leave to rest in a warm place for 30-40 minutes. If you have added more sugar - leave it for up to an hour.
Roll out the the risen dough into a thin crust and cut regular circles with a diameter of 5.5″ (14 cm) (7-8 pcs.). I do it with the help of a bowl. Let them rest and you can slightly roll out each circle, but without ruining the round shape. Spread them with a little oil and arrange them in a row, overlapping each other, almost through the middle. Then twist it and you will get a rose. If you have any dough left, you can make strips and wrap around the rose to keep the petals from falling apart.
Place the rose bread in a greased round baking pan with a diameter of 9″ (22 cm) and leave it to rise in a warm place for about 50 minutes - 1 hour.
Spread with a yolk beaten with a few drops of oil and water. Do not press with the brush so that the bread does not flatten.
Bake in an oven heated to 370°F (185°C) without a fan until golden brown - about 30 minutes.
Leave it to cool on a wire rack, serve it and break this successful puffy bread at your table.
Enjoy your meal!
