Rosany with caramel
Description
The recipe won't take much time. A few cooking tips. The quality of the dough matters a lot, choose it more carefully. Apply the caramel to the dough moderately, otherwise it's hard to roll the pastry and the caramel leaks. That's exactly a case where less is better. And make the rosanches themselves smaller – just a couple of bites – then all the charm will fully unfold. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Thaw the dough, covering it with plastic wrap, and roll it out in one direction. For convenience, you can buy pre‑rolled dough that is already rolled into a log. Unfortunately, I couldn't find any.
- 2
Step 2
Spread the dough with caramel. Apply the caramel in a thin layer, otherwise you'll have trouble rolling it up. I spread the first sheet of dough too thickly. Four tablespoons will be enough.
- 3
Step 3
Roll the dough into a tight log and cut it lengthwise in half. Roll each half into a spiral, placing the dough with the cut side up, as when slicing cruffins. It's easier and tastier to cut the sheet of dough straight into two pieces and make smaller rosan pastries.
- 4
Step 4
Place the rosans in greased molds. The molds should be high‑quality or silicone, to make it easier to remove the finished buns.
- 5
Step 5
Let the dough rise for 20–25 minutes, during which you should cover the dough with plastic film. Bake the roses in an oven preheated to 180 °C. I baked the first 10 minutes with steam, pouring half a cup of hot water onto the bottom of the oven. This technique will let the dough rise a little more and make yeast pastries more airy and soft. Bake the little roses until they have a beautiful golden color.
- 6
Step 6
Remove the hot rosans carefully from the molds and brush them with the remaining caramel. Sprinkle crushed nuts on top – any kind you like.
- 7
Step 7
Serve immediately – hot rosans are especially good!