Beautiful Flower Shaped Bread. Pillowy Soft

Beautiful Flower Shaped Bread. Pillowy Soft

This flower shaped bread is so beautiful and delicious. It has a buttery taste, and it is so pillowy soft. You can make it for a celebration or bake it on an ordinary day to make it special. It is not hard to prepare this flower shaped bread, but it takes time, because it needs to proof twice. So, before you start make sure that you have enough time to wait. Also, I highly recommend that you read all my notes about making the dough, shaping and proofing it. It is very important that you know what to expect before you start.

Beautiful Flower Shaped Bread.

Why should you make this flower shaped bread

  • Control over the ingredients and quality. Every time when I read the ingredient list of most store-bought breads, I get overwhelmed. It is so long and I can’t even pronounce half of the things listed. Most breads that they sell at the grocery store contain preservatives and additives to extend its shelf life. You don’t need to eat that junk. Be in control of what you consume.
  • Taste – I haven’t eaten a bread that tastes better than homemade. I stopped buying bread the moment I came into the United States (14 years ago). The first time I tasted local bread I had to spit it out. It was horrible sweet to me. It tasted like a dessert. When I read the ingredient list, I noticed that it had several teaspoons of sugar per serving. Bread should not be sweet! It should be complimenting the meal that you eat, not overpowering it.
  • Price – It is much cheaper to bake your own bread than to buy one. Especially if you are buying flour and yeast in bulk like I do. You might argue that there are cheap loafs of bread in the store too, but I personally think that they taste horrible. So, even if I want to save several cents I wouldn’t eat those breads. That is just my opinion.
  • Baking is fun– I prepare homemade bread a few times a week and I really enjoy it. For me playing with the dough is therapeutic. It also busts my creativity. It brings me great joy to make different shapes and forms out of dough. You can also involve your kids in it.
Beautiful Flower Shaped Bread.

How to measure Ingredients? 

To make the dough for the bread you need to differentiate between wet and dry measuring cups. We measure liquids in pitchers like these. For the dry ingredients we use measuring cups and spoons like these.

When you measure flour always scoop more than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weight is always more accurate. One cup of flour contains exactly 4 oz or 120 grams of all-purpose flour.

Beautiful Flower Shaped Bread

Helpful Tips About Making The Dough

Use ingredients at room temperature for this recipe. This will help with yeast activation and proofing.

I use two large eggs for this recipe. I separate one egg and I use the egg yolk for egg wash. Then I add one whole egg and one egg white to the dough.

It is very important to add the flour gradually until you have soft and stretchy dough. If it is sticking to your hands and you cannot form it to a ball, then you need more flour.

When you make the dough, you might need more or less flour. It depends on the type and the brand of flour that you use. I recommend using bread flour for this recipe since it is higher on gluten.

Keep the salt away from the yeast! I always add the salt after I added at least one cup of flour. I never sprinkle salt directly over the yeast. This is very important because salt kills yeast, which can stop the fermentation process and the dough won’t rise.

Beautiful Flower Shaped Bread

Proofing And Baking 

In this recipe you need to proof the dough two times. The first time is after you make the dough. I usually proof for 45 to 60 minutes directly in the mixing bowl. I cover the bowl with a towel or a plastic wrap.

The second proof is after you shape the bread. You can proof the dough in the oven or outside. When I proof in the oven, I start to preheat it until it reaches 110 F and then turn it off. I place the shaped dough inside and keep the door closed for 30 minutes. This will keep it away from drafts and keep the temperature constant. If you decide to proof outside of the oven, keep the dough in a warm place. Cover it with a clean towel or plastic wrap.

Baking time might be different depending on the oven or altitude. I usually check my bread after 25 minutes of baking. This bread takes about 40 minutes to be ready.

Beautiful Flower Shaped Bread

Equipment for the Flower shaped bread

Measuring spoons and cups are essential for any baking recipe.

You can use a stand mixer like this one, or knead the dough by hand.

I use a round, 11-inch round pan to bake this bread.

I use a silicon brush to add egg wash on top of the shaped dough.

You also need oven mitts to protect your hands from the high temperatures and the hot oven.

Finally, you are going to need some cooling racks to prevent the bread from soggy bottom after baking.

Please note: these links are not affiliated with anyone. These are just products that I have, use and love. Using the links will not benefit me in any way.

Beautiful Flower Shaped Bread

Prep Time30 minutes
Cook Time30 minutes
Proof Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Bread, Breakfast
Cuisine: Bulgarian
Keyword: Bulgarian, butter, Eggs, flour, flower, Yeast, yogurt
Servings: 9
Author: The Food Kooky


  • 1 cup Plain or Greek yogurt I recommend whole. I used homemade
  • ½ cup water lukewarm
  • 1 tsp sugar
  • 1 Tbsp active dry yeast or one 7 gram packet
  • 2 large eggs at room temperature
  • 4 cups bread flour You might need less or more than that. Please read the blog post.
  • 1 tsp salt
  • ¼ cup melted unsalted butter plus more for greasing the pan
  • Toppings: sesame, poppy seeds or everything bagel seasoning optional


To prepare the dough

  • In a cup combine the yogurt with the water and stir. Let it sit at room temperature or microwave for 30-40 seconds to make the mixture lukewarm.
  • Add the yogurt mixture to the mixing bowl. Then add a teaspoon of sugar.
  • Crack one egg open and separate the egg yolk from the egg white. Put the egg white in the bowl of the stand mixer (or your mixing bowl) and the egg yolk in a small bowl. Cover the small bowl and set aside. This is going to be your egg wash.
    Break and add the other egg into the mixing bowl.
  • Add one tablespoon of yeast (or one 7g packet) to the mixing bowl.
  • Add two cups of flour in the mixing bowl and a teaspoon of salt. Start mixing on low until the flour is incorporated.
    If you don't have a mixer, use a large spoon to stir until you have a sticky dough.
  • Gradually add the rest of the flour and continue mixing until you have a soft and stretchy dough.
    If you are making the dough by hand, transfer it on a floured surface and knead.
  • Add the melted butter to the mixing bowl and mix on low until the butter is incorporated. If the dough turns sticky again add a bit more flour.
  • Remove the dough attachment and cover the dough with a towel or plastic wrap and proof it for an hour (or until double in size).

To shape the dough

  • Once the dough has doubled its size transfer it on a floured surface and form a big log out of it. Cut the dough to 8 equal parts and one smaller (for the center of the flower.
  • Grease an 11 inch, round baking pan with melted butter or spray with nonstick spray.
  • Make a small ball of dough and place it in the middle of the pan. Then form the 8 gough pieces to petals and arrange them around the ball to make a flower. I had a little bit of leftover dough so I made it into a rope and placed it around the center of the flower. This step is optional.
  • Add one tablespoon of water or milk to the egg yolk you saved for egg wash and stir. Use a food safe brush to spread the egg wash on top of the shaped dough. Sprinkle some sesame and poppy seeds in the middle of the bread.
  • Proof for 30 minutes in a warm place away from drafts. I like to prof the shaped dough in a slightly warm oven (110F). Or in the oven with the light on.
  • Once the shaped dough is double in size bake at 355F for 35-40 minutes or until golden brown.
  • Cool off for 5 minutes in the pan and then transfer the bread on a cooling rack.
  • Store leftover bread in a bread box for 3-4 days.


You might need less or more flour depending on the brand or the way you measure. Add the flour gradually until you have soft and stretchy dough that doesn’t stick to your fingers. If it does you need more flour. 
Beautiful Flower Shaped Bread

Other Bread Recipes You Might Like

Round Rolled Bread (Video)

Festive Pull Apart Bread (Traditional Bulgarian Pitka)

Festive Bulgarian Bread With Buttery Layers (Video)

Italian Herbs and Cheese Bread (Better Than Subway)

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