Orange-flavored soft bread, full of milky fragrance, soft and stringy, with a sweet and refreshing orange flavor, warm for the heart and the stomach.

First, we make the Polish starter. Use 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast, and mix until there is no dry flour. Ferment at room temperature of about 25°C for 3-4 hours. A well-fermented Polish starter will have many small bubbles on the surface, a lot of network-like pores inside, and should not smell sour. When its volume expands to 3-4 times, it is ready.

Wash 1 orange and then zest it (Note: Do not zest the white part, as it will be bitter).

Mix 20 grams of orange zest and white sugar evenly, set aside to marinate for a while.

Squeeze 80 grams of orange juice from the oranges and set it aside.

Next, we make the main dough. Take 250 grams of high-gluten flour, 30 grams of milk powder, 3 grams of salt, 3 grams of yeast, 20 grams of white sugar, the marinated orange peel, 1 egg, and 80 grams of orange juice, and start mixing them slightly.

Then add the Polish starter and mix for about 10 minutes.

After mixing until a coarse film forms, add 30 grams of unsalted butter softened to room temperature and continue mixing.

Stir for about another 15 minutes, and you should be able to knead out a thin glove film.

Take out the dough, shape it into a ball, cover it with plastic wrap, and let it ferment at room temperature of about 20-25°C for 1-2 hours until it doubles in size.

Take out the fermented dough and release the gas.

Then evenly divide it into 6 parts.

Roll them all into balls, cover with plastic wrap, and let rest for 10 minutes.

Take a rested dough and roll it into a rectangular sheet.

Then, from the two-thirds point, cut it into strips with a spatula.

Just slowly roll it up from one complete end.

After the dough is all prepared, arrange it on the baking tray.

Place in the oven for the second fermentation. Oven temperature 35°C, humidity 70-80%, ferment until 1.5 times larger (Note: place a bowl of hot water in the oven to help fermentation)

After fermenting for 40-50 minutes, it will roughly be 1.5 times larger. Take it out and brush a thin layer of milk or egg wash on the surface.

Preheat the oven to 170℃, and bake the bread for about 20 minutes (if the surface browns too quickly during baking, cover it with a sheet of aluminum foil to prevent it from getting too dark).

Orange-flavored soft bread, done O(∩_∩)O

The orange aroma is fresh and rich, and the bread is soft and stringy.

The aroma of wheat, orange, and milk blend together, so delicious it's explosive.

When it's just out of the oven, the aroma is everywhere, and tearing it apart with your hands to eat it feels amazing.