Rose Cake / Torta di Rose

Directions

1. DIRECTIONSDissolve the yeast in the milk in a large bowl. Stir in 1/2 cup of the flour and 2 tablespoons of the butter.
2. 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.
3. 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.
4. Preheat the oven to 375F.
5. 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.
6. 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.
7. 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.
8. Cover and let rise again, for 35 to 40 minutes.
9. Bake on the middle rack for 30-35 minutes or until the roses are nicely browned.
10. 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.
11. Tie a red ribbon around the outside of the roses as give as a gift or enjoy them yourself!
12. Variation; confectioners frosting drizzled over the top makes a festive look; adding dried cranberries with the nuts gives added interest and taste.