Rose Cake / Torta di Rose
These buttery sweet rolls look particularly like a bunch of roses when baked close together in a cake pan.
- 1 package active dried yeast
- 1/2 cup warm milk (110-115F)
- 3 cups King Arthur unbleached all purpose flour
- 1/4 cup sugar
- 4 tablespoons unsalted butter, softened, divided
- 3 large eggs, slightly beaten
- 1 teaspoon fine sea saltFilling
- 4 tablespoons butter, melted and cooled
- 1/3 cup sugar
- 2/3 cup slivered almonds
- DIRECTIONSDissolve the yeast in the milk in a large bowl. Stir in 1/2 cup of the flour and 2 tablespoons of the butter.
- Allow the mixture to stand covered for 10 minutes. Stir in the remaining 2 tablespoons of butter, eggs, remaining flour, and salt. Mix with your hands to obtain a ball of dough that is not sticky. Add flour a little at a time if the dough is sticky. The dough can also be made in a stand mixer or food processor fitted with the dough blade.
- Knead the dough on a lightly floured surface until it is smooth and elastic. Place the dough in a greased bowl, cover tightly with plastic wrap and set aside to rise until doubled in size.
- Preheat the oven to 375F.
- Lightly butter two 8 x 1 1/2-inch cake pans. Place a piece of parchment paper to fit in the bottom of each cake pan and butter it. Set the pans aside.
- Punch down the dough, knead it for a few minutes and roll it with a rolling pin into an 18-inch diameter. Use a pastry brush to spread the melted butter evenly over the dough, then sprinkle the sugar evenly over the butter. Spread the nuts over the sugar.
- Starting at the side nearest you roll the dough up like a jellyroll. Cut 18- one-inch slices from the dough and place 9 in each pan, placing the pieces close together.
- Cover and let rise again, for 35 to 40 minutes.
- Bake on the middle rack for 30-35 minutes or until the roses are nicely browned.
- Remove the pans to a rack and cool. Carefully run a butter knife around the inside edge of the pan. Tip the pan carefully to remove the rolls. Remove and discard the parchment paper.
- Tie a red ribbon around the outside of the roses as give as a gift or enjoy them yourself!
- Variation; confectioners frosting drizzled over the top makes a festive look; adding dried cranberries with the nuts gives added interest and taste.
This recipe was featured on Season 14 - Episode 1426.
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