Rose Cake

I tried the Rose Sweet Bread for the first time when I was looking for something different for the holiday table. I found the recipe in an old cookbook, and the way the slices open up in the pan while baking really resembles a flower. It doesn't look like a traditional sweet bread, nor like a cake, but it results in an interesting shape and a fluffy texture, with vanilla cream in the middle.

Quick Info

Total Time: about 2 and a half hours
Preparation Time: 30-40 minutes
Rising Time: 1 hour-1 hour and 10 minutes (in two stages)
Baking Time: 30-40 minutes
Servings: 10-12 slices (from a 24 cm round pan)
Difficulty: medium
Recipe Type: sweet bread, suitable for holidays (Christmas, Easter)

Ingredients

For the dough:
- 25 g fresh yeast
- 120 g sugar
- 180 ml milk (for the dough)
- 2 eggs
- 80 g butter (at room temperature)
- 500 g flour
- 1 pinch of salt
- vanilla (extract or vanilla sugar)

For the cream:
- 1 packet of vanilla cream mix (for about 300 ml of milk; classic type in a pouch)
- 300 ml milk (for the vanilla cream)

For finishing:
- 1 egg yolk
- a little milk (1-2 tablespoons)
- butter and flour for greasing the pan
- powdered sugar (optional, at the end)

Preparation Method

1. In a small bowl, combine the yeast with a tablespoon of sugar and a few tablespoons of warm milk. Mix until dissolved, then let it sit for a few minutes to activate.
2. In a large bowl, place the flour and soft butter. Rub the butter into the flour with your hand until somewhat incorporated.
3. Beat the eggs separately with the remaining sugar, vanilla, and salt, then add them to the flour. Also, add the activated yeast, then gradually pour in the remaining milk (at room temperature or slightly warm).
4. Knead the dough for 8-10 minutes until it becomes elastic and slightly sticky. If it seems too stiff or dry, add a little milk.
5. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 30-40 minutes, until it doubles in volume.
6. Meanwhile, prepare the vanilla cream according to the instructions on the package, using 300 ml of milk. Mix well and refrigerate until needed.
7. When the dough has risen, turn it out onto a lightly floured work surface. Roll it out with a rolling pin into a rectangular sheet, about 0.5-1 cm thick.
8. Spread the vanilla cream over the entire surface of the dough, being careful not to insist on the edges.
9. Roll it up tightly, like a log, then cut into thick slices, about 5 cm each.
10. Prepare a 24 cm round pan, greased with butter and dusted with flour. Arrange the rolls in the pan, standing up, next to each other, leaving some space between them (on the edges and in the center).
11. Cover the pan and let it rise again for 30-40 minutes, until the pieces are almost touching and fill the pan.
12. Mix the egg yolk with a little milk and brush the surface of the rolls.
13. Bake in the oven at 180°C (preheated) for 30-40 minutes. Check at the end with a toothpick – it should come out clean from the dough.
14. Remove the sweet bread from the oven and let it cool in the pan for 10-15 minutes, then run a knife around the edge and transfer it to a wire rack. After cooling, you can sprinkle powdered sugar on top.

Why I Make the Recipe Often

The recipe is practical because it doesn't require complicated methods and can be adapted with different fillings. The dough rises well, is easy to work with, and you get a beautiful cake that is good both warm and after a few hours.

Tips and Variations

Tips

Don't overdo it with flour on the work surface, as it will make the sweet bread dry.
Don't force the rising in too much heat, as you risk a yeast flavor.

Substitutions

If you don't have vanilla cream mix, you can use instant vanilla pudding with the same amount of milk.
You can use dry yeast (about 7 g) instead of fresh yeast, activated in the same way.

Variations

The filling can be changed to chocolate cream, Nutella, or another spreadable cream. If using Nutella, spread a thicker layer; otherwise, it will dry out while baking.
You can sprinkle almond slices or granulated sugar on top before baking.

Serving Ideas

The rose sweet bread can be sliced and served plain or with a little powdered sugar. It keeps for a few days, so it’s practical for packing.

Frequently Asked Questions

1. Can I make the dough a day in advance?
Yes, you can let the dough rise in the refrigerator overnight, covered. Take it out an hour before using it to bring it back to room temperature.

2. My dough didn't rise enough. What can I do?
Check that the yeast is fresh and the milk isn't too hot. Usually, a slower rise is better than a forced one in high heat.

3. Can I use a different shape instead of a round pan?
Yes, it can also be made in a rectangular pan, but the 'rose' shape looks nicer in a round one.

4. Can I freeze the sweet bread?
You can freeze the leftover slices, but the texture when thawed won't be as fluffy as fresh.

5. What can I add on top of the sweet bread?
You can add chopped nuts, raisins, or chocolate chips in the filling, to taste.

Nutritional Values (estimate, per 1 slice from 12)

Calories: ~240 kcal
Protein: 5-6 g
Fat: 7-9 g
Carbohydrates: 38-40 g
Values are approximate and may vary depending on the cream used and portioning.

Storage and Reheating

The rose sweet bread keeps for 2-3 days at room temperature, covered with a cloth or foil. I do not recommend storing it in the refrigerator, as it dries out quickly. You can heat the slices in the microwave for 10-15 seconds if you want them to be soft again.

This is the recipe as I make it – easy to follow, with reliable results if you follow the steps and don’t rush the rising.

 Ingredients: - 2 eggs - 180 ml milk - 80 g butter - 500 g flour - 25 g fresh yeast - 120 g sugar - salt - vanilla - one packet of vanilla cream mix - 300 ml milk - 1 egg yolk

 Tags:  sweet bread christmas recipes easter recipes transylvanian sweet bread