Ingredients
- Start by preparing the Torta di Rose Mantovana dough . In a large bowl, mix the 00 flour , granulated sugar and a pinch of salt . Add the grated lemon zest to give a citrus touch.
- Dissolve the brewer’s yeast in the warm milk and let it rest for 10 minutes until it forms a light foam. Pour the dissolved yeast into the bowl with the flour, add the eggs and melted butter, and start kneading until the mixture is soft and elastic.
- Transfer the dough to a floured surface and knead it for about 10 minutes. Cover the dough with a cloth and let it rise for 2 hours in a warm place. Once it has doubled in volume, roll it out with a rolling pin until you obtain a rectangle about 1 cm thick.
- For the filling of the Torta di Rose Mantovana , spread the soft butter on the rolled out dough and sprinkle the granulated sugar evenly . Gently roll the dough starting from the long side and cut it into cylinders of about 5 cm.
Instructions
Place the cylinders, or “roses,” on a baking sheet lined with parchment paper, spacing them slightly apart to allow them to rise. Let them rest for another hour before baking.
Notes
- Bake the Torta di Rose Mantovana in a preheated oven at 180°C for about 30-35 minutes, until golden brown. Be sure to check the cooking with a toothpick. If the surface becomes too dark, cover the cake with aluminum foil.
