A few tips for cooking. The quality of the dough is of great importance, choose carefully. \ Apply the caramel to the dough in moderation, otherwise it is difficult to roll the roll and the caramel flows out. This is exactly the case when less is better. And do the rosaries themselves less - for a couple of bites - then all the charm will fully unfold.
Purpose: For children / For afternoon tea / For dessert
Main ingredient: Dough / Puff pastry
Dish: Baking / Puffs / Sweet
- Yeast puff pastry - 400 grams
- Caramel - 5 Art. spoons (liquid)
- Nuts - 3 Tbsp. spoons
How to cook "Rosean with caramel"
Defrost the dough, cover with foil and roll in one direction. For the convenience of cooking, you can buy the dough already rolled out and rolled into a roll. I didn’t find such a thing, unfortunately.
Brush the dough with caramel. Apply the caramel lightly, otherwise it will be difficult to fold. I spread the first sheet of dough too thick. 4 tablespoons are enough.
Roll the dough into a tight roll and cut it in half lengthwise. Roll each half into a spiral, placing the dough, cut up, as you would when cutting craffins. It is more convenient and tastier to cut a layer of dough into two parts at once and make smaller rosaries.
Place the roses in greased molds. The molds should be of high quality or silicone to make it easier to take out the finished buns.
Let the dough stand for 20-25 minutes, during which it is necessary to cover the dough with foil. Bake the roses in an oven preheated to 180 degrees. I baked the first 10 minutes with steam, splashing half a glass of hot water on the bottom of the oven. This will allow the dough to come a little more and make the yeast baked goods more fluffy and soft. Bake the rosaries until they are beautiful golden brown.
Gently remove the hot roses from the molds and brush with the rest of the caramel. Sprinkle any chopped nuts on top of your choice.
Serve immediately - hot roses are especially good!