Step 1
Collect Manitoba flour, eggs, dehydrated brewer’s yeast, milk and sugar 1 in the bowl of the planetary mixer and start working with the hook at low speed.
step 2
Then add the grated orange peel and vanilla extract 2 and continue kneading for about 10 minutes.
step 3
At this point add salt 3.
Step 4
Finally, add the soft butter 4. Make sure to add a small piece only when the previous one has been completely absorbed.
Step 5
Once you have an elastic and tough dough, form a ball, place it in a lightly oiled bowl and let it rise covered with transparent film 5 until it doubles in volume.
Step 6
After the resting time, halve the dough and use a rolling pin to form two rectangles of approx. 30 x 23 cm 6.
Step 7
Prepare the filling: Mix the soft butter with the sugar and the grated orange peel until you get a creamy consistency 7.
Step 8
Distribute the filling between both rectangles 8.
Step 9
Roll up the filled rectangles from the long side (9) and wrap them in cling film and place them in the freezer for about 15 minutes: This makes it easier to cut them into rounds.
Step 10
Once the loaves are firm, cut them into 15 equal-sized rolls (10) using a sharp knife.
Step 11
Place the rolls in a 24 cm diameter springform pan with a diameter of 11 cm, a few centimetres apart. Line it with butter and flour and line the bottom with a sheet of baking paper. Then open the dough slightly with your fingers so that the shape resembles a flower bud and let it rise again.
Step 12
When the dough has doubled in volume and the rolls have formed into 12, place the dough in a static oven at 180 °C for about 30 minutes.
Step 13
When the time is up, remove from the oven, carefully remove the removable part with the zipper and let the cake cool 13.
Step 14
Dust the surface with powdered sugar 14.
Step 15
Place the rose cake on a serving plate 15 and serve.
Advice
The traditional recipe, which we have stuck to faithfully, includes a buttercream filling, which we have flavoured here with grated orange peel for a pleasant citrus note.
If you want, you can replace it with a cocoa or vanilla custard cream enriched with wild strawberries, or with a Chantilly sprinkled with chocolate chips or chopped pistachios.
For a 24 cm diameter baking pan, you will need about 15 rolls of brioche dough of the same size. To make baking easier, we recommend wrapping the breads with the filling
Cover them with a transparent film and place them in the freezer for at least a quarter of an hour before proceeding with cutting.
To give the cake an almost tangible consistency and make it even more digestible, you can replace the dry yeast with fresh yeast and prepare the yeast: a pre-dough that must rest for about 1 hour to then add to the rest of the ingredients are obtained by mixing 1 teaspoon of sugar, 18 g of brewer’s yeast dissolved in a drop of warm milk and 50 g of flour (to be deducted from the total).
Storage
The rose cake can be stored at room temperature, under a cake stand, for a maximum of 3-4 days.
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