Rose Cake

Pour three tablespoons of flour in a bowl, add the fresh yeast and three tablespoons of milk, then mix until you get a mixture homogeneous. Cover and proof until the volume increases and the surface appears slightly swollen; the time depends on the ambient temperature.

Add the remaining flour, the two egg yolks, the zest of a lemon and three more tablespoons of milk. Work the dough carefully until it is smooth and consistent, then let it rise again until it is more fluffy and soft to the touch.

Knead the dough again briefly and roll it out into a rectangular sheet about half a centimeter thick. Let it rest and rise for thirty minutes: it should appear slightly raised, without losing its rectangular shape.

Mix the butter and sugar until smooth and creamy, free of visible lumps. The consistency should be spreadable enough to spread over the pastry without tearing it; use the amount of butter called for in the recipe.

Spread the butter and sugar mixture over the entire surface of the risen pastry, forming an even layer. Leave a uniform coating so that the filling will remain evenly distributed even after rolling and will help the cake brown.

Roll the pastry lengthwise, forming a compact cylinder. Cut the roll into pieces about three centimeters thick, maintaining even cuts to obtain similar-sized portions and even cooking.

Anoint one cake pan Arrange the rolls horizontally, brushing them with melted butter. Space them apart appropriately: they should be able to expand during the rising process without immediately merging.

Proof Bake the rolls for about twenty minutes. Observe the dough: it should appear puffier and begin to take on the shape of small roses, with the spirals of filling visible and the spaces between the pieces still partially present.

Bake at approximately 200°C (392°F) until the surface is a uniform pink color. Pay special attention to the browning of the exposed parts: the cake is ready when the rolls appear puffed up and the surface is delicately colored.