Rose Cake

To prepare the Rose Cake, start by preparing the starter dough. Pour the flour 1, crumbled yeast 2, and butter 3 into a bowl. 

Add the milk 4 and mix with a spoon 5 until you get a homogeneous mixture 6. 

Knead a little on the counter 7, then form a ball and let it rise in a bowl covered with plastic wrap 8 at room temperature for 45/60 minutes or until it doubles in size 9.

After the necessary time, put the starter dough, flour 10, crumbled brewer's yeast 11 in a stand mixer equipped with a hook and start kneading at medium speed. Also add the milk 12.

Knead until the mixture is homogeneous 13. At this point, add the sugar 14 and let it absorb completely. Increase the speed and add one egg 15. Once the dough has absorbed it, add the second egg. 

Continue working the dough until it is well combined 16. Now, with the mixer on, start adding the butter cubes, softening them with your fingers as you add them 17. Add a piece of butter at a time, slowly, until the dough is smooth and well formed 18.

Add the salt 19 and continue kneading at low speed for another 5 minutes. Then transfer the dough to the work surface 20 and shape it into a ball 21.

Place the dough in a bowl, cover with plastic wrap 22 for about 2 hours or until it has doubled in volume. In the meantime, prepare the filling in a bowl. Soften the butter with a spatula 23 and add the sugar 24.

Mix well and set it aside 25. If the temperature is not very high, you can leave the mixture at room temperature, otherwise put it in the refrigerator. Also prepare the syrup that will be used to glaze the cake. Pour the water and sugar into a saucepan 28. Bring to a boil and when the sugar is completely dissolved, turn off the heat. Let it cool.

When the dough is well risen 28, transfer it to a lightly floured work surface and flatten it with your hands 29. Now, using a rolling pin, roll it out 30.

You will need to obtain a rectangle about 20x12 inches 31. Using a spatula, transfer the butter mixture to the center 32 and spread it over the entire surface 33.

Lift the dough from the side closest to you 34 and roll it up on the longer side 35. Once you have the roll, cut the first slice about 3 inches thick 36.

Then cut 6 more slices, slightly smaller, about 2.5-2.75 inches each. Place them in a 9-inch springform pan, previously buttered, with the cut side facing up. The 3-inch slice should be placed in the center of the pan 38, while the other 6 can be placed around it 39. There will be empty spaces between the roses, don't worry, they will fill up as the dough rises. Cover with plastic wrap and let rise for another hour.

After the rising time, beat together the egg yolk and cream in a bowl 40. Take your cake, you will notice that there are no more spaces between the roses and they have doubled in size. Brush the cake with the egg yolk and cream mixture 41, covering it completely 42.

Bake in a preheated static oven at 350°F for 10 minutes. Then lower the oven to 320°F and continue baking for 30 minutes. The cake will be ready when the roses are golden brown. Take it out of the oven 43 and brush it with the syrup prepared earlier 44. Let it cool for about 30 minutes and enjoy it warm, but not hot, to appreciate its full aroma 45!