The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Herz-Rosenkuchen (Heart-Roses cake?)

leslieruf's picture
leslieruf

Herz-Rosenkuchen (Heart-Roses cake?)

This is my first attempt at this which is similar to one which my swiss sister-in-law used to make.  The recipe came from www.swissmilk.ch/rezepte and is in german. I used IDY instead of fresh. 

Using my old Kenwood I. ixed together 300 g flout, 0.5 tspn salt, 40g sugar and 6 g IDY. my yeast is perhaps getting a bit old so I put a bit more than calculated amount.  Added melted 40 g butter. 150 ml warm milk and kneaded until dough was smooth and a windowpane was possible. left to double at room temp 21°c until doubled.  recipe called for dough to be rolled into a rectangle 42 x 55 cm but I could only get to 35 x 55.  spread 4 spoons apricot jam over dough then a mixture of 200 g coarse ground skinned almonds, 5 dspn sugar, 1 large grated peeled apple, zest and juice from half a lemon and half an orange,  cut dough into 3 pieces and Roll up dough. cut into 5 cm lengths and place in round cake tin. bake at 180°c for 50 minutes. glaze with lemon icing when still very warm.  enjoy.  

I took it out with me and it was gone in a flash. will definitely make this again.  I don't have much experience with sweet breads so this was a fun experiment.

Comments

Vince920's picture
Vince920

Isn't that a bit excessive? I bake my cinnamon rolls for only 20 minutes...

leslieruf's picture
leslieruf

and I thought it a bit long too, but bake temperature was only 180°c. it was not overcooked as far as i could tell and no one said it was undercooked.  I can't judge really as this is only the 2nd time I have baked this type of dough. maybe more experienced TFLers can comment.

thank Vince

Leslie

PalwithnoovenP's picture
PalwithnoovenP

Pretty name for a pretty bread!

leslieruf's picture
leslieruf

posting again. 

Leslie

IceDemeter's picture
IceDemeter

What a great option to use instead of the old stand-by cinnamon rolls!  Apricot, almonds, and apple sounds like a lovely combination, so I'm not surprised at all that they disappeared so quickly.  It's got me pondering what other fruit / preserves / nuts combination might taste equally decadent and divine...

For that size of recipe and size of rolls, the baking time sounds about right to me - especially since you have all of the extra liquid from the apple and the apricot jam (which wouldn't need to be taken in to consideration with a standard cinnamon bun).  I'm a long way from an expert, and it seems to have worked perfectly, so I wouldn't be second-guessing it!

Lovely bake, and thanks so much for sharing it!

leslieruf's picture
leslieruf

it was hard to be sure about shaping, given i was interpreting german :) but on rereading recipe the next day I think it came out well.  

Leslie