Giant Rose Pie

1. Stage

Dissolve the yeast in warm water until a foamy cap appears (about 15-20 minutes). While the yeast is soaking, we knead the flour, sugar, salt and butter to a crumbly consistency (the principle of kneading dough was proposed by Richard Bertinet). Add the lemon zest and mix.

2. Stage

Add milk and egg to the dissolved yeast, mix until smooth and pour into the flour mixture.

3. Stage

Knead the dough for at least 10 minutes. I do this with a stand mixer, but you can also knead in the bread machine or by hand. Put the dough in a warm place to rise. It should increase at least twice. It takes me an hour and a half or two hours.

4. Stage

Place the finished dough on a flour-dusted table and roll out into a rectangle about 45cm x 30cm.

5. Stage

Smear with jam (I had lingonberry jam) and sprinkle with cinnamon. I don't recommend using jam here: it's liquid and leaks. Jam, unlike jam, has a very dense consistency due to the pectin it contains, and stays in place during molding and baking.

6. Stage

Now roll up the rectangle into a roll (as tightly as possible). Use a sharp knife to cut the roll lengthwise.

7. Stage

Now take the first half, turn it upside down, and roll it up into a spiral (not too tight, because the cake will rise during the proofing process, and it needs room). Then we take the second half, also unwrap it with the slit upwards and attach it to the end of the first spiral, continuing to form a circle. The difficulty in shaping: the layers tend to fall apart, so you have to act quickly. I formed my "rose" on foil, pre-greased with vegetable oil and put on the pallet of a cake tin. I was more comfortable that way. And then I lifted the edges of the foil up and put the side of the mold. My mold is 25cm in diameter.

8. Stage

Don't worry if your spiral turns out uneven or if there is a space between the pie and the edge of the mold. During proofing and baking, the pie will rise and any rough spots will be smoothed out. So, we send our pie to a warm place for proofing - 30-40 minutes. Then grease the cake with beaten egg and bake it in a preheated oven at 190C for about 40 minutes. If the top starts to burn, cover the top with foil.

9. Stage

I smeared the finished pie with warmed honey. It turned out so glossy! I also sprinkled some frosting on it. For the glaze, I mixed a couple of tablespoons of powdered sugar and some lemon juice to make a mushy consistency.

10. Stage

Well, now for the second option. I made it a few months ago. The dough is the same, but instead of 350g of wheat flour I used 150g of whole wheat flour and 200g of wheat flour. Instead of lemon zest, I added 2 tsp of vanilla extract. The filling: cut the dried figs in slices (before you cut off the stalks), pour the orange juice and leave for a few hours (I left it overnight). Then you may whip them in a blender and puree them. If you want, you can also sprinkle cinnamon on the filling when shaping the pie.