Flower cake

Flower-shaped sweet bread – A sweet reinterpretation of a classic

Sweet bread is one of those dishes that reminds us of beautiful moments spent with loved ones, of the holidays that unite us, and of the simple joys of life. This flower-shaped sweet bread recipe will not only impress with its appearance but will also provide an explosion of flavors that will delight any taste buds. So, let’s embark on this culinary journey!

Preparation time: 1 hour
Baking time: 60 minutes
Total time: 2 hours
Number of servings: 12-14

Ingredients:

*For the dough:*

- 1 kg flour (ideally Grania for sweet bread)
- 250 g sugar
- 50 g fresh yeast
- 500 ml milk 3.5% fat, warm
- 200 g butter, melted
- 5 egg yolks
- 2 packets of bourbon vanilla
- Zest of one lemon
- Zest of one orange
- 1 teaspoon salt
- Oil for greasing the work surface

*For the filling:*

- 5 egg whites
- 200 g walnut kernels, ground
- 200 g raisins, soaked in rum essence
- 1 teaspoon lemon juice
- 1 essence of rum
- 50 g cocoa
- 100 g vanilla sugar

*For brushing:*

- 1 egg yolk
- 50 ml milk
- 50 ml water
- 3 tablespoons sugar

Let’s start the culinary adventure:

1. Preparing the ingredients: Before starting, it’s essential to prepare all the ingredients the night before. This means that all ingredients should be at room temperature. The flour, in particular, should be very well dried. A good idea is to place it on a radiator for about an hour so that it is perfectly dry.

2. Sifting the flour: Sift the flour into a large bowl two or three times. This step is very important as it helps aerate the flour, making the sweet bread fluffier and lighter.

3. Preparing the starter: In another bowl, crumble the yeast cubes with a fork and dilute them in 500 ml of warm milk. Add a few tablespoons of flour and mix until you obtain a soft and homogeneous starter. Cover the bowl and let the starter rise in a warm place until it doubles in volume.

4. Mixing the ingredients: Once the starter has risen, add it to the flour. Mix the egg yolks with salt and add them to the bowl with flour. Dissolve the sugar in the warm milk and add the vanilla, then pour the mixture into the bowl. Start mixing with your hands until all the flour is incorporated and you obtain a soft and homogeneous dough.

5. Kneading the dough: Melt the butter and start kneading the dough. It’s essential to grease your hands and the bottom of the bowl with warm butter to facilitate kneading. Continue kneading vigorously for about 30 minutes. Think of this stage as a boxing session with the dough! The dough should become elastic and form air bubbles.

6. Letting the dough rise: Cover the dough with a clean towel and let it rise in a warm place, away from drafts.

7. Preparing the filling: In the meantime, let’s take care of the filling. Beating the egg whites with lemon juice until firm is an essential step. Add the powdered sugar and continue beating until you obtain a stiff, shiny meringue. Incorporate the cocoa, ground walnuts, and raisins soaked in rum essence. Mix the composition and set it aside.

8. Shaping the rolls: On the greased work surface, divide the dough into four equal parts. Form four rectangles of dough and spread the filling on top. Be careful not to overdo it with the filling, as the sweet bread will overflow while baking if it’s too full! Roll each rectangle to obtain cylinders.

9. Placing in the pan: Prepare a round pot (ideally a cast-iron one) lined with parchment paper or greased with butter. Arrange the dough rolls in a flower shape, like the petals of a flower, placing 2-3 rolls lying in the center of the pot. Continue layering another set of rolls, ensuring the center is a bit lower to mimic the shape of a flower.

10. A final rise: Let the sweet bread rise again for about 30 minutes.

11. Brushing and baking: Beat the egg yolk with the milk and brush the sweet bread using a brush. Sprinkle granulated sugar on top to achieve a golden, crispy crust. Bake in a preheated oven at 180 degrees Celsius for about 60 minutes, or until golden and beautifully browned.

12. Finishing: When the sweet bread is ready, prepare a syrup from 50 ml of water and 2 tablespoons of sugar. Brush the warm sweet bread with this syrup and cover it to rest and absorb the flavors.

Serving suggestions:
This sweet bread looks wonderful on a festive table and pairs perfectly with a warm tea or spiced mulled wine. You can serve it plain or with a spoonful of fruit jam for an extra burst of flavor.

Tips and possible variations:
- Experiment with different fillings, such as chocolate or candied fruits.
- You can replace the walnuts with hazelnuts or almonds for a distinct flavor.
- If you want a less sweet bread, reduce the amount of sugar in the filling.

Frequently asked questions:
- Why should I use fresh yeast? Fresh yeast provides a better flavor and a better rise of the dough compared to dry yeast.
- How can I tell if the dough is ready? The dough should be elastic and return to its original shape when pressed gently.
- Can I make the sweet bread a day in advance? Yes, the sweet bread keeps well at room temperature, but make sure it is covered to prevent it from drying out.

With each step, we get closer to a delicious and unique sweet bread that will surely become a favorite in your home. Enjoy the cooking moment and the memories you will create!