SPELT ROSES
Ingredients
- DOLCE RICORRENZA CL 600g
- Wholemeal spelt flour 400g
- Egg yolk 100g
- Crystal melange 25% cream-cake 120g
- Brewer’s yeast 30g
Preparation
Place all the ingredients in a mixer and work until a smooth and elastic dough is obtained. Roll the dough to a thickness of 2–3 cm and place it on a baking tray lined with a sheet of plastic. Refrigerate for 10–12 hours at 0–4°C. Roll out with a sheeter to a thickness of 3 mm and spread with cherry jam. Roll up and cut. Place in paper molds, like muffin cups, and proof for 60 minutes at 30–32°C with 70% humidity. Sprinkle with sliced almonds and bake in a ventilated oven at 160°C for approximately 15 minutes. Once baked, decorate with a water icing (25 g water – 100 g icing sugar) colored with red food coloring.
