Rosenkranz - caramel roses
Roses wrapped in caramel attire ........ crunchy and juicy at the same time, fragrant ............. taste and smell and decorative look will be part of the holiday table!
Preparation steps
- Dissolve yeast and sugar in lukewarm milk and leave to rise. Put a part of sifted flour in a mixing bowl, add a little salt, grated lemon zest, rum and lightly beaten eggs. Mix everything and then add the remaining yeast and knead the dough until all the flour is used up. The dough should be medium hard, smooth and elastic. Leave the dough to rest for 10-15 minutes, cover it with plastic wrap.
- While the dough is resting make caramel. In a sieve-mold that does not open, put sugar and then melt it on the fire until you get a yellow caramel, making sure that the caramel does not burn. Set the sieve aside to cool the caramel, during cooling it will crack but it doesn't matter. The diameter of the sickle is about 23 cm.
- In a small bowl, mix the butter and sugar. Roll out the rested dough on the work surface in the shape of a rectangle measuring about 35 x 50 cm, coat it with butter, sprinkle with crushed walnuts and raisins and then roll into a roll with the longer side. Cut the resulting roll into seven small rolls and arrange them on the caramel. Leave the dough to rise for an hour in a warm place.
- Bake the cake in a preheated oven at 170 - 180 C for about 30 - 35 minutes. When the cake is still hot, carefully separate it from the sides of the sieve with a knife and then carefully transfer it to the tray, making sure that the whole cake comes out of the mold.
- Cool the stake and then serve it.
