Pre-ferment

1. Mix 300 grams of Espiga flour, 350 grams of whole milk, and 20 grams of yeast until a dough forms, then let it rest for 30 minutes.

Preparation

1. Mix the pre-ferment with 700 g of flour, a fresh egg, and salt, forming a well in the center, and knead for several minutes until the ingredients are incorporated.
2. Add the orange blossom water, flavoring, and orange zest, gradually incorporating the sugar. Using a spatula, you can gradually whip the mixture.
3. Work in the butter until the dough becomes elastic.
4. Pour the batter into a greased bowl, cover it, and let it rest for 90 minutes.
5. Cut off 300 g of dough and shape into balls to form the loaves; let rest for 5 minutes.
6. Decorate the dough pieces with bone-shaped pieces of dough.
7. Place the decorated dough pieces on a baking sheet and let them rise in the proofing box for 60 to 90 minutes, until they double in size.
8. Bake at 160 °C for 20 to 25 minutes.
9. Let the pieces cool to room temperature, brush them with butter, and decorate with sugar.