Rose bread

    Rose bread

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    9hr


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    About this recipe: This pull apart bread is traditionally made in the northern Italian city of Mantova for Mother's day. It's a sweet cake-like bread that rises to resemble a bouquet of roses.

    Ingredients
    Makes: 1 loaf (8 rolls)

    • For the bread
    • 25g fresh yeast or 7g active dried yeast
    • 150g milk, lukewarm
    • 350g plain flour, divided
    • 3 egg yolks
    • 20g granulated sugar
    • 1 teaspoon vanilla extract
    • 30g vegetable oil
    • 1 pinch salt
    • For the filling
    • 150g caster sugar
    • 150g butter
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:8hr rising  ›  Ready in:9hr 

    1. Dissolve the yeast in the lukewarm milk; stir in 120g plain flour and mix into a very sticky dough. Cover and allow the dough to rise for 20 to 30 minutes.
    2. In a small bowl, beat egg yolks, sugar, vanilla extract, vegetable oil and salt together; mix in to the dough, gradually the remaining flour. Knead until you get a soft dough. Cover and allow the dough to rise for at least 6 hours.
    3. To make the filling: Beat the butter, sugar and vanilla together in a bowl until well blended and creamy in texture.
    4. Roll out the dough into a large rectangle, about 1cm thick. Spread the butter filling evenly on top and roll the dough up to form a long cylinder.
    5. Slice the roll into thick 8 (7cm thick) pieces. Gently flatten one side of each piece to seal in the butter filling and prevent it from leaking out during baking.
    6. Line a baking dish with parchment paper. Arrange the pieces in the dish, sealed side down. Leave about 1cm between each piece; cover and allow the dough to rise for 2 hours. They will expand and come closer together, forming a rose-shaped bread.
    7. Preheat the oven to 160 C / Gas 3.
    8. Bake the bread for 40 minutes or until cooked through. If the top starts to get too brown, cover with foil. Remove from oven, cool and serve.

    Serving suggestions:

    Heat some apricot jam over low heat; mix with a little water to get a runny consistency. Brush on the top of the warm bread. Or mix equal quantities of water and rum and use a baking syringe to inject the liquid into the bread.

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