Hawaiian roses
Soft, fragrant and loose je is the best description of these beautiful roses. Thanks a lot to my neighbor Aunt Svetlana for the wonderful recipes. Our grandmothers ’recipes are always proven to be good, and this is just one of them.
Preparation steps
- Dough:
- In a little warm milk, a teaspoon of sugar and flour melt and rise the yeast.
- While the yeast rises, prepare the other ingredients. Put sifted flour, sugar, egg yolks, a teaspoon of sugar and the rest of the warm milk in a bowl. When the yeast has risen (after 5 - 10 minutes), add it to the bowl with flour and other ingredients and knead the dough. It should not be too hard, it is better to be soft and a little sticky. Cover it, for example, with a bag and leave it to rise in the heat for about half an hour.
- Then roll it out (not too thin, to the thickness of a finger), coat with melted butter and sprinkle with sugar, and sprinkle with raisins or cranberries. Determine for yourself how many cranberries or raisins you will put. Roll everything up and cut to a thickness of 2 fingers. Arrange them, but not too close in a buttered and floured tin.
- I got 18 roses and baked them in a large deep pan that comes with the oven.
- Cover again and leave for another half hour to rise.
- Raised Roses 1
- Raised Roses 2
- Preheat oven to 200 degrees.
- Dressing:
- During this time, heat the milk, vanilla sugar and sugar in a bowl until boiling, ie until the sugar is completely dissolved.
- Put the grown roses in the oven and bake for about 20 minutes (do not bake until the end because you will have to bake them when you pour the milk over them), and then pour the milk and sugar over them.
- Roses in the oven
- Overflowing roses
- Return to the oven for about 10 minutes, ie until the roses absorb the milk.
- Cool slightly and serve.
- Baked Roses
