Ingredients

The following ingredients have 16 Servings
  • 500 grams (4 cups All Purpose flour)
  • 2 Tablespoons active-dry yeast
  • 100 grams sugar (1/2 cup)
  • 1 teaspoon salt
  • 80 grams butter (at room temperature + 30 grs. to brush the bread after baking.)
  • 80 grams unsalted margarine (room temperature plus more for bowl and pans.)
  • 4 large eggs (room temperature)
  • Orange zest from 2 oranges
  • 60 ml. warm water (about 110 degrees)
  • 1 teaspoon orange blossom water (or orange essence)
  • 1 large egg (lightly beaten to brush the bread)
  • Sugar to decorate the bread at the end.

Instruction

  • Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the paddle attachment start working the dough for about 2 minutes. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.
  • Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well after each addition until soft dough forms.
  • Get the dough out of the mixer bowl and place onto work surface; knead until smooth, dusting work surface lightly with flour as needed if the dough begins to stick. Knead for a couple more minutes. Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.
  • Transfer the dough from the bowl onto working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large breads. (Making sure to separate 300 grams of dough to form the decorative bones.). Prepare 2 greased baking sheets, set aside.