Russian Rose Bread

 Ingredients: For the dough: - 500 g freshly sifted 000 g flour and flour for flouring the work surface - 12 g ground flax seeds (the flax seeds are weighed after grinding) - 7.75 g dry yeast - 7 g powdered sugar - 5.7 g finely ground sea salt - 45 ml extra virgin olive oil and in addition oil for brushing the tray / preparing the bowl for baking - 15 ml white balsamic vinegar - 295 ml warm water For the filling: - 75 g butter at room temperature (soft but not melted) cut into pieces - 70 g extra fine sugar - 8 g ground cinnamon - 100 g finely ground walnut kernels (I ground the walnut kernels in the food processor but only for 10 seconds) For the sugar pieces (needed for the decoration): - 25 g powdered sugar - 2.5 g water

Preparing the sugar pieces is an essential step in creating this delicious dessert, which will provide a sweet and decorative accent to the final dish. Start by mixing powdered sugar with water in a small bowl using a teaspoon. This mixture will then need to be divided into two equal parts. Each part is kneaded in your palms until it becomes compact and easier to shape. From this mixture, take very small amounts and shape decorative sugar pieces with your fingers, choosing the shape and size according to your preferences. Personally, I opted for round shapes, varying in height and diameter, so I could later decide which ones fit best with the bread. After shaping all the pieces, place them on parchment paper and let them dry at room temperature for 24 hours.

As for preparing the dough, make sure you have all the ingredients at hand. If the flax seeds are not ground, toast them slightly in a non-stick pan, stirring constantly with a wooden spatula. This step will facilitate their subsequent grinding using an electric coffee grinder. The walnut kernel should also be chopped, and a food processor is perfect for achieving the right texture, without turning it into fine powder.

In a large bowl, combine flour, ground flax seeds, dry yeast, powdered sugar, and salt, being careful not to let the salt come into direct contact with the yeast. Separately, in another bowl, mix warm water with vinegar. After mixing the dry ingredients, start to homogenize them with your hands, gradually adding the water and vinegar mixture. Knead until you obtain a homogeneous, soft, and elastic dough that does not stick to your hands. Shape it into a ball and let it rise in an oiled bowl, covered with a towel, for about 45-60 minutes.

After the dough has risen, prepare a non-stick baking pan with a detachable wall, approximately 25 cm in diameter. Line the bottom with parchment paper and grease it with oil. Place the risen dough on a floured work surface and roll it out with a rolling pin until you get a thin rectangle. Grease the dough with butter and sprinkle the mixture of sugar, cinnamon, and walnut. Carefully roll the dough, cut the ends, and divide it lengthwise, arranging the two parts so that the layers are visible.

Braid the two parts of the dough and place them in the pan, covering with parchment paper. Let it rise again, then preheat the oven to 200°C. Decorate with sugar pieces and, optionally, walnut and cinnamon. Bake the dish for 10 minutes at 200°C, then reduce the temperature to 180°C and continue baking for 30-40 minutes, until you achieve a golden crust. After it has cooled, serve it alongside a cup of tea or coffee for a moment of indulgence. This recipe will not only delight your taste buds but will also bring a touch of joy to every bite.

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