Final assignments handed in…. let’s start with exam preparation.
And it is always a bad idea for me to stay home and study, as I will eventually start baking!
This took quite a while which worked well in between study breaks 🙂 I took these beauties to work and they were highly appreciated 😉 Perfect breakfast or snack.
INGREDIENTS (makes 10)
350gr flour (I used self raising)
150ml warm milk + extra to brush
3 tbsp sugar
icing sugar for dusting
Combine the dry ingredients, mix in the eggs, softened butter and the milk. On a floured surface knead the dough until elastic and smooth. Put in a bowl, cover with cling and put in the oven with the light on for at least an hour.
Once it has doubled in size, knead again and roll out to a thin layer.
Get a cupcake tray and line it. With a glass or a cookie cutter and cut the dough. For the centre of the rosettes, take three circles and overlap only one part on top of the other.
Now roll and cut in half and place in the middle of the cupcake liner.
Do this again until cut with only two circles to make the whole rosette. You will need 4 halves to place around the central rose. Brush the central rose with milk and place the 4 roses on its sides.
Keep in mind that you can re-knead and roll out the dough to get more circles. Once the dough is finished, cover the tray with cling and leave in the oven for another hour or so.
Take them out, turn the oven on 180° and then bake for 15minutes.
lastly, dust with some icing sugar and they are ready to eat!!
They might be a bit dry the next day, just pop them in the oven for 10 minutes and they will be perfect again! Really good with Jam or Nutella, as they aren’t really sweet on their own 🙂
ENjoy. Ciao for now! xox