The rose cake is made with a brioche dough and I used the recipe of pastry chef Andrea Di Giglio for preparing croissants.
For now, I thought of making this rose cake for breakfast, soft and very fragrant, good in its simplicity on its own but also with a spoonful of jam or Nutella on top.
Beautiful, scenic, and not difficult to make, you just need time and patience and you’re done!
Great to gift to a friend with a sweet tooth, I assure you it will be appreciated.
Soon I will use the recipe to prepare puffed croissants and if they turn out well, I will write the recipe on the blog.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups of flour w350
- 1/3 cup of sugar
- 2 eggs
- 1 cube of fresh brewer's yeast
- 2 1/2 tsp of diastatic malt
- 2/3 cup of water
- 3/4 cup of softened butter
- 2 tsp of salt
- orange flavor
- vanilla flavor
- to taste of sugar crystals
- 1 egg (for brushing)
Tools
- Mixer
- Cookie cutter
Steps
Prepare our ingredients: in a bowl mix the flour, sugar, and salt. In another, crack the eggs and in a cup dissolve the yeast with water.
In the softened butter, pour the vanilla, orange flavor, and malt, mix all the ingredients.
Pour the flour into the mixer with the eggs and the dissolved yeast water. Start the mixer first at speed 1 for 5 minutes, then increase to 3 and continue until the dough begins to bind.
Stop the mixer and add the butter a little at a time, let the mixer work and continue with the addition of butter when the previous one has been completely absorbed by the dough.
Once done, place the dough in a bowl and let it rise for 2 hours.
After the rising time, take the dough and roll it out with a rolling pin into a 1/5 inch sheet. Use a cookie cutter to make discs.
Stack 3 discs on top of each other, roll them, and cut in half.
Arrange the roses until full, in a 9 1/2 inch diameter mold lined with parchment paper. Let rise for another hour.
After the time, the roses will be well risen.
Brush with the beaten egg and sprinkle with sugar crystals. Bake at 356°F for 25 minutes, then at 320°F for a further 10 minutes.
The rose cake keeps its texture and fragrance perfectly for a few days, just cover it with plastic wrap.
