Italian Rose Cake

• servings: 11 servings
• active time: 5 hours 30 minutes
• total time: 5 hours 50 minutes

Ingredients

Milk ¾ cup +1 ½ tbsp

Granulated sugar 7 tbsp

Active dry yeast 1 ½ tsp

Italian Tipo 00 Flour 4 cups +1-2 tbsp

Lemon zest 1 tbsp

Salt ¾ tsp

Large eggs 2

Vanilla extract 1 tsp

Salted butter ⅓ cup +2 tbsp

Salted butter ½ cup

Granulated sugar ½ cup + 1 ½ tbsp

Directions

Proof yeast

In a small bowl, mix together ¾ cup and 1 ½ tablespoons milk with ½ tablespoon granulated sugar. Sprinkle 1 ½ teaspoons active dry yeast on top and let sit for 10 minutes. Then mix to combine.

Mix ingredients and knead

In the bowl of a stand mixer, add 4 cups and 1-2 tablespoons flour, 1 tablespoon zest, remaining sugar, ¾ teaspoon salt, 2 large eggs, 1 teaspoon vanilla extract, and yeast mixture. Knead on low speed to combine, then increase the speed and knead for 7 minutes.

Add butter

Add ⅓ cup and 2 tablespoons softened butter and mix again for 10-15 minutes until the dough stops sticking to the sides of the bowl and is smooth and elastic. The dough will be soft and tacky to the touch.

1st rise

Transfer the dough to a lightly greased bowl. Cover and let the dough rise at room temperature for 2 hours until doubled in size. Alternatively, let the dough rise slowly in the fridge overnight.

Prepare filling

In a medium bowl, beat together ½ cup softened butter and ½ cup + 1 ½ tablespoons granulated sugar until creamy, about 2 minutes.

Roll out dough

On a lightly floured surface, roll the dough into a rectangle, about 20×24 inches.

Add filling

Spread the prepared butter filling evenly over the dough.

Refrigerate

Roll the dough up lengthwise, then cover with a tea towel, and refrigerate for 1 hour. This step will make the dough easier to cut and handle.

Prepare baking pans

Grease and flour a 9-inch springform pan and a 9-inch loaf pan. Alternatively, line with parchment paper.

Final rise

Cut the dough into 11 slices. Place 7 slices in the springform pan cut-side up and the remaining 4 slices in the loaf pan. Cover and let rise in a warm place until doubled in size, about 2 hours.

Preheat oven

Preheat the oven to 350 ℉.

Bake until golden brown and the internal temperature reaches 190-200 ℉.

Serve

Just before serving, dust the cake with powdered sugar and serve warm or at room temperature.

Nutrition

• Calories: 379
• Total Fat: 16g
• Cholesterol: 73mg
• Sodium: 290mg
• Total Carbohydrate: 53g
• Protein: 7g