Recipe: Vanilla Roses step by step with pictures | Handy.Recipes

Vanilla Roses

Cooked Vanilla Roses

Nutritional Value

Vanilla rosettes are our proud answer to Chamberlain! Here's the proud answer! Really, Chamberlain had nothing to do with it, let's just say it's a proud response to the "to the yeast mafia", although, where's the mafia to get one?? Just wanted to show (and prove) that delicious baking is possible and works wonders with very little yeast! And here, the facts are in! (I have noticed that they often put a lot of yeast in baked goods, which degrades their quality and is not healthy). Baking is tender, fluffy, fragrant even with a minimum amount of yeast, the main thing: the correct technology of preparing the dough. And such fragrant pastries are best kept in a closed box, so that every time you open them you will inhale the heavenly scents of vanilla!

Author of the recipe

Ingredients for vanilla rosettes:

  • Vanilla (Pod, for pastry - 1 piece (You can substitute 2 pieces with vanilla sugar, but not desired)) - 1 piece
  • Milk (for the dough ) - 1 glass
  • Vegetable oil (for the dough ) - 1/2 glass
  • Chicken Egg (for dough) ) - 2 pcs
  • Yeast (fresh, for the dough - 10 g (maximum 15 g)) - 10-15 g
  • Salt (for dough ) - 1 teaspoon
  • Wheat flour / Flour (for dough ) - 3.5 glass
  • Vanilla sugar (for the dough - 1/3 tbsp.; a lot of it for shaping the rosettes!, I used my "handmade"(i.e., I ground the vanilla pods with sugar in a coffee grinder and sifted them)
  • Butter (for shaping the rosettes) - 1/3 glass

How to cook vanilla rosettes step by step with photos

So, everything is easy! Take a vanilla pod, cut it in half and with a knife "scrape out" tiny kernels.

Heat the milk until it's almost boiling, then put the vanilla seeds and the bean down in it. Take out the pod (I also strained the milk).

Add oil. oil

and vanilla sugar.

Add 1 tbsp. flour, mix it with the yeast.

Beat the eggs and mix with the mixture.

Now add salt and remaining flour. Knead until the ball forms. This is important!

Grease a bowl with oil and put the dough in it "ball") - and forget about it for a couple of hours. Well, not completely forget about it - from time to time we look at it.

As you will see that it has risen in 2.5-3 times, then it's ready. I poked it on purpose to see how fluffy it became!

Now it is time to mold the rosettes. To do this, divide the dough in half, and divide each half into 16 pieces.

Roll out each piece into a rectangle. Now grease 3 little rectangles with melted butter,

sprinkle each one (!) 3/4 tsp.l. of vanilla sugar and put them on top of each other, cover the fourth one, which we did not smear! Roll out all 4 small rectangles - do not squeeze too hard, so that the butter does not come out!

Roll up the long side and

cut into 6 triangles. You can see everything on the picture!

"The back", that is not cut side down we put in the form (buttered) on a small distance from each other. The cuts look up!

And so on, until we have used up all the dough. Sprinkle the remaining melted butter over the finished rose cake pieces and sprinkle with vanilla sugar. Allow to rise. The oven is preheated to 220°, put the pie in the oven, turn the heat down to 190°. Bake until done!

The aroma was so-aaaacky!

We could, of course, make both the glaze and the sauce, but I thought, how not to overdo it, or else another place would not hold... I left it like this - naked!

Look - the structure of the dough is airy!

It's very fluffy

and flavorful!

Nutritional Value:

Whole Dish:
5403.6 Calories
71.4 g
402.8 g
378.5 g
422.2 Calories
5.6 g
31.5 g
29.6 g

Salt, Flour, Wheat Flour, Butter, Eggs, Milk, Vanilla, Yeast, Baking, Vanilla sugar, Vegetable Butter, Soft, Cakes, Pastry

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