Rose brioche

Rose Cake Recipe: A Festive Delight with Yeast Dough

Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 45 minutes
Total: 3 hours 15 minutes
Number of servings: 10-12 slices

The Rose Cake is a traditional recipe, perfect for holidays and any special occasion. This fluffy cake, with a yeast dough and buttery layers, is a true delight for both the eyes and the taste buds. Here’s how to prepare it step by step to achieve a perfect result.

Necessary ingredients:

For the dough:
- 500 g flour type 550
- 200 ml warm milk
- 100 g sugar
- 100 g melted butter
- 3 eggs (2 whole and 1 for brushing)
- 25 g fresh yeast
- A pinch of salt
- Vanilla essence (optional)
- Lemon or orange zest (for flavor)

For the filling:
- 200 g ground walnuts
- 100 g sugar
- 2 tablespoons cocoa (optional)
- 50 ml milk
- 1 teaspoon cinnamon (optional)

Preparing the dough:

1. Start by activating the yeast. In a small bowl, mix the yeast with a teaspoon of sugar and 50 ml of warm milk. Let it sit for 10-15 minutes until it forms a foam.

2. In a large bowl, sift the flour and add the salt, remaining sugar, and lemon zest. Make a well in the center and add the yeast mixture, eggs, and warm milk. Begin mixing the ingredients with a spatula or your hands.

3. When the dough begins to form, add the melted butter and continue kneading until you obtain an elastic and homogeneous dough. It should be slightly sticky but not excessive.

4. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1-2 hours, or until it doubles in volume.

Preparing the filling:

1. In a bowl, combine the ground walnuts, sugar, cocoa, and cinnamon. Gradually add the milk, mixing until you obtain a homogeneous and spreadable mixture.

Shaping the cake:

1. After the dough has risen, divide it into 3 equal pieces. Roll each piece into a rectangular sheet, about 0.5 cm thick.

2. Spread the filling evenly on each sheet, leaving a 1 cm edge. Roll each sheet tightly, forming a row of rolls.

3. Place the rolls next to each other and braid them, forming a rose. Place the cake in a baking tray lined with parchment paper.

4. Let the cake rise again, covered, for 30-40 minutes. Preheat the oven to 180°C.

Baking:

1. Brush the cake with beaten egg and bake it in the preheated oven for 40-45 minutes, or until it turns golden and passes the toothpick test.

2. Let it cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely.

Serving suggestions and variations:

The Rose Cake can be served plain, dusted with powdered sugar, or with a chocolate glaze for an extra touch of flavor. You can also add raisins or other dried fruits to the filling for a fruity note. If you desire a more intense flavor, experiment with different essences, such as rum or almonds.

This cake is not just a delicious dessert but also a symbol of the holidays, bringing a touch of tradition to any festive meal. Make it with love and enjoy every slice!

From the 6 g of yeast, a teaspoon of sugar, 100 g of flour, and a splash of warm milk, we make a starter and let it rise until it doubles in volume. We add the rest of the flour, sugar, vanilla, eggs, and lightly beaten egg yolks with a pinch of salt and knead. If necessary, we add a little milk. We cover the dough with plastic wrap and let it rise in a draft-free place; I left it in the oven because it was warm in the kitchen. When the dough is well risen, about after an hour, we sprinkle a little flour on the work surface, roll the dough into a rectangle, spread it with 50 g of butter, then fold it like a wallet, put it in a bag, and leave it in the fridge for an hour. After an hour, we roll it out again, spread it with 50 g of butter, fold it again, and leave it in the fridge in the bag. Meanwhile, we prepare the filling by creaming 100 g of butter with 150 g of sugar and a splash of rum; I also used brown sugar and finely chopped walnuts with a knife. We also prepare the tray in which we will bake the sweet bread. A round tray with a removable bottom is lined with baking paper. I advise you to wrap the tray on the outside with aluminum foil, as a removable bottom tray is never airtight, and during baking, the filling will leak and fill the oven and kitchen with smoke (this is from personal experience). The dough is taken out of the fridge, the work surface is sprinkled with a little flour, and a rectangular sheet is rolled out. The sheet is spread with the butter and sugar cream, then the chopped walnuts are sprinkled on top, and it is rolled up. It is cut into 5 pieces and placed in the tray. The tray is left to rise for at least 8 hours at room temperature, so I also left it in the oven, from evening until morning. The oven is preheated to 180 degrees, and the sweet bread is baked for about 40 minutes, depending on each person's oven. After that, a beautiful rose sweet bread comes out! It is the best rose sweet bread I have ever made; now that I know, I will never buy commercial sweet breads like pandoro, panettone, or colombe again. Clearly, I have to praise it beyond measure; have you ever read a recipe where someone says it's bad? Oh my, don't make it? The rose sweet bread recipe was added by Bolognese di Cluj on the culinary forum.

 Ingredients: Ingredients: 600g flour, 100g sugar, 100g soft butter, 6g (that is six grams) yeast, 4 eggs, 2 egg yolks, vanilla, 1 small teaspoon of salt, a little milk, if necessary for kneading. Filling: 100g butter, 150g sugar, white or brown, a splash of rum, optional some chopped nuts, not crushed. Before serving: half a shot glass of Cointreau, half a shot glass of water.

 Tags:  recipes for sweet bread easter pastries fluffy sweet bread sweet bread recipe