10 gr brewer’s yeast
2 tablespoons of Manitoba flour 1 spoonful of honey or sugar 50 ml lukewarm water
Mix everything in a glass better if high, cover with plastic wrap and then with a cotton napkin. Wait 30 minutes
3 whole eggs
150 gr of Manitoba flour
300 gr 00 flour
50 gr sugar
30 gr extra virgin olive oil
100 ml milk, which can also be vegetable milk, pinch of salt
grated lemon zest
Leave to rise covered with plastic wrap and with a cloth until the volume is doubled.
BUTTER CREAM FOR FILLING
150 g room temperature butter
100 g sugar or less if you like it less sweet or if you will be adding chocolate or jam.
Roll out the dough and spread the butter cream inside.
Cut the spread and stuffed dough in half.
Roll up each half and then cut the rolls to a length of about 10cm in order to obtain many pieces of roll.
Close by pinching with the fingers one of the ends of the small rolls that will be the base of the rose.
The upper part of the rose should be slightly opened to give the typical shape of the bud.
Place the buds spaced 3 cm apart in a buttered and floured pan.
Leave to rise for about an hour.
Cook 180 degrees static for about 30 minutes
We recommend tasting this Italian cake with Amarone della Valpolicella