Osmanthus honey toast, with a light osmanthus fragrance, made with Polish-style dough that's easy to stretch, soft in texture, and full of milky flavor.

Mix 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast together until there is no dry powder. Let it sit at room temperature around 25°C for 3-4 hours. When the volume has expanded 3-4 times, the surface has many small bubbles, the interior has many network-like pores, and it doesn't smell sour, it is ready.

240g of high-gluten flour, 25g of milk powder, 25g of white sugar, 3g of salt, and 4g of yeast, put together and mix evenly first.

Then add 70g of milk, 25g of Osmanthus honey, 1 egg, and Polish starter, and start mixing directly with the stand mixer.

First, stir for about 10 minutes. After a coarse film forms, add 25 grams of unsalted butter softened to room temperature and mix evenly, then continue stirring.

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

Take out the dough and divide it evenly into three portions.

After shaping each dough into a ball, wrap it with plastic wrap and let it rest for 5 minutes.

Take a piece of dough and roll it out long and thin.

Then tightly roll it up from one end, continue wrapping it with plastic wrap and let it rest for 5 minutes, and do this with each dough piece.

Take a relaxed dough and turn it over, placing it with the seam side up.

Roll it long and roll it thin.

Then tightly roll it up from one end, so that its length is about the same as the toast box.

Once all the dough pieces are handled, arrange them in the loaf pan and put them in the oven to ferment.

Oven temperature 35°C, humidity 80%, ferment until 80-90% full (Note: placing a bowl of hot water in the oven helps with fermentation).

After fermentation, take it out and brush a thin layer of milk or egg wash on the surface.

Preheat the oven to 170℃, then put in the bread and bake for 30 minutes (during baking, if the surface browns too much, cover it with a sheet of aluminum foil to prevent it from getting too dark).

After taking it out of the oven, give it a shake to release the internal heat, then remove it from the mold. While it's still hot, brush a layer of honey water on it. To make the honey water, simply mix honey and water in a 1:1 ratio.

Place on its side until slightly cool; placing on its side prevents sagging.

Osmanthus honey toast, done O(∩_∩)O

The light scent of osmanthus and rich milky flavor make the overall texture soft and fluffy. Tearing it into pieces and eating it while hot feels amazing.

The weather is getting cooler. Spread jam on toast, have a cup of hot milk or hot coffee, super cozy.