A delicious breakfast or afternoon snack, typical of Nothern Italy.
500 flour (200g Manitoba, 300g flour type “00” )
150g natural yeast, refreshed and doubled in volume
zest of a lemon (or an orange)
1 pinch of salt
1 tsp vanilla powder
Extra butter at room temperature (~100g) and sugar (~100g)
Dough mixer (not necessary)
Container to host the first rising
Mix the milk and the yeast into a foamy liquid. Add the flour and all the other ingredients progressively, until you have composed a soft dough. Fold a few times and leave it to rise at 26°C/79°F until doubled in volume. If your yeast is in good shape, this should take ~4h.
Spread a thin layer of flour or oil on the counter, so that the dough will not stick to it. Take the dough and gently work it on the previously treated counter. With a rolling pin, stretch it into a rectangle at least 25cm/10” tall, about 71cm/28” long and 1cm/0.3” thick.
Mix the extra butter and sugar, then homogeneously spread the mixture onto the rectangle with the spatula. Make sure you leave a couple centimeters of “naked” dough on one of the two long sides. Make a roll of the whole rectangle, starting from the long side opposite to the naked one. Cut into 7 equal smaller rolls (these are the roses!).
Grease the cake mold and place the roses in it, cut-side-up — six around the perimeter and one in the middle.
Set aside at 26°C/79°F for the second rising.
Preheat the oven to 180°C/350°F and bake for 45min.
Enjoy your Torta delle Rose!