Rose petal sweet bread with caramel

Name: Rose petal sweet bread with caramel - Letitia O.
Ingredients: 400g flour; 2 eggs; 110 ml milk; 25g yeast; 130g butter; 21 tablespoons of sugar; orange peel; lemon peel; rum essence; ground nutmeg; 1; 2 tablespoons of butter; 50; 60 ml sweet cream

Dessert - Rose petal sweet bread with caramel by Letitia O. - Recipia

Rosemary caramel babka: a festive delicacy The rosemary caramel babka, also known as rosekrant, is an innovative and delicious variant of the classic Romanian babka. This quick and simple dessert, full of flavors and textures, will bring a touch of magic to any holiday or festive event. Ready to delight your family and friends? Let's get started! Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 8-10 Ingredients needed: For caramel: - 130 g sugar - 50-60 ml heavy cream - 1-2 tablespoons butter For dough: - 400 g flour - 2 eggs - 110 ml lukewarm milk - 25 g fresh yeast - 21 tablespoons sugar (of which 3 for activating the yeast) - zest of one orange - zest of one lemon - rum essence - salt (a pinch) - 200 g ground walnuts - 100 g Turkish delight (cut into cubes) - 1-2 tablespoons butter for spreading Preparation: 1. Preparing the caramel: In a loaf pan or a pot without handles, add 130 g of sugar and place over medium heat. Caramelize the sugar, stirring constantly with a wooden spoon to prevent burning. When the sugar has completely melted and has taken on a golden color, add the heavy cream and hot butter. Mix well until the caramel is completely dissolved. Let it cool in the pan. 2. Preparing the dough: In a large bowl, combine the flour, eggs, salt, orange zest, and lemon zest. In another bowl, dissolve the yeast in the lukewarm milk, adding 3 tablespoons of sugar. Do not let the yeast rise; add the milk mixture to the flour and start kneading the dough. It is important not to let the dough rise, but to work with it immediately. 3. Shaping the babka: Roll out the dough on a floured surface into a rectangle. Brush it with melted butter and sprinkle the walnut filling mixed with sugar, cocoa, rum essence, and a few tablespoons of milk. Add the cubes of Turkish delight and roll the dough tightly to form a log. 4. Placing in the pan: Cut the log into pieces of about 5 cm, placing them in the caramel-covered pan. Make sure to leave a little space between pieces to allow the dough to rise. Cover the pan with a clean towel and let the babka rise for about an hour in a warm place. 5. Baking: Preheat the oven to 180°C. Bake the babka for about 40 minutes, until it is golden and fluffy. Check if it is baked by inserting a toothpick in the middle; it should come out clean. 6. Inverting: Once baked, invert the babka onto a plate while it is still hot. Do not let it cool in the pan, as the caramel will harden and become difficult to remove. Serving: The rosemary caramel babka is delicious served warm, sliced, alongside fresh fruit sauce or a dollop of whipped cream. It is also a perfect accompaniment to a cup of aromatic coffee. Practical tips: - Make sure all ingredients are at room temperature for a more homogeneous and fluffy dough. - You can experiment with different fillings by adding raisins or chocolate instead of Turkish delight to vary the flavors. - If you prefer a less sweet babka, reduce the amount of sugar in the filling. Enjoy this rosemary caramel babka and turn every occasion into a culinary celebration!

Rose petal sweet bread with caramel

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