SOFT ROLL BREAD CAKE BEAUTIFUL AND EASY TO MAKE
An idea to bring bread to the table in a different way, the roll bread cake is easy to make and beautiful to look at.
I wanted to make something different to bring bread to the table during dinners, or brunches, or important parties: this cake is the right compromise because it is really easy to make, you just need to be patient when rolling the dough, but I assure you it will be worth it.
But what exactly is it? The answer is simple: dough for rolls with the addition of an egg, rolled and divided in half, and arranged circularly in a springform cake pan.
I used my Martino used double, but in the recipe, I also write the conversion with brewer’s yeast.
The result is a soft pillow made of bread, tender and melting in the mouth, also to be used as a centerpiece for special occasions.
Let’s see how I made it 🙂
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For a 9-inch cake pan
- 3.5 cups all-purpose flour
- 3.4 oz water
- 3.4 oz milk (lactose-free)
- 1 egg
- 3 tbsp sunflower oil
- 1.5 tsp dry yeast (12 g of fresh yeast)
- 2 tsp salt
- 2.8 oz water
- 3.2 oz liquid sourdough
Tools
- Springform pan
- Rolling pin
- Stand mixer
If you need to activate the dry yeast, subtract 50 g from the total water and then follow the instructions on the packet.
If using liquid sourdough, refresh it the night before as you’re used to and put it in the fridge when it grows to one and a half times, in the morning take it out, acclimate for about an hour and then proceed with the recipe.
Steps
Start by adding to the bowl of the stand mixer (or with electric whisks, using the dough hooks) the flour, yeast, water, oil, milk (slightly warmed), and the egg, leaving the salt aside.
Mix until you get a smooth and compact ball.
Let it rest for half an hour and add the salt.
If you add it earlier, it will lower the leavening potency of the yeast, so it’s important to do it at the end.
At this point make two folds, an hour apart from each other.
If you don’t know what they are, read here—> FOLDS IN BOWL EXPLAINED SIMPLY
Once done, let the dough double.
If using sourdough, the times will be longer: a couple of hours at room temperature and then in the fridge overnight.
In the morning, take it out and let it acclimate for a couple of hours.
At this point, deflate the dough and place it on a slightly oiled work surface.
Divide the dough into balls of 100 grams each, roll each ball with a rolling pin and roll it on itself, then divide the roll in half to get two roses.
Place them in a cake pan and wait for them to double.
Once risen, preheat the oven to 392°F in both static and fan mode, place a pot of water on the bottom to create steam (optional) and as soon as it reaches temperature, bake.
Remove the pot after 10 minutes of baking.
Bake for about 25 minutes and once removed, cover with a cloth for 10 minutes.
The SOFT ROLL BREAD CAKE BEAUTIFUL AND EASY TO MAKE is ready to be served.
Storage
It can be kept in a bread bag and can also be frozen to take out as needed.
