About this recipe

This cake has many versions: I like this one with butter both in the dough and in the filling, but if it seems too rich, you can opt for extra virgin olive oil (only for the dough). You can directly enrich the dough with 150 g of butter and add only 50 g of sugar. In this case, however, you can then stuff the pasta before cutting it into pieces with jam to taste. Finally you can give this dessert a spicy touch (a bit like cinnamon rolls or Swedish kanelbullar) by adding a pinch of cardamom powder in the dough and a little cinnamon in the filling.

Be careful when adding the butter to the dough: since it is a lot compared to the amount of flour, it will initially struggle
to be incorporated. Add it a little at a time, nice soft, and wait to incorporate more until it has been absorbed. Once you have finished all the butter, continue to knead with the hook or by hand for a few minutes.

If you want to prepare this cake with fresh yeast, use no more than 20 g and let the dough rise for the first time for 3 hours and then, once cut into pieces in the mold, another 2 hours.


  • 100g of sourdough
  • 300g of bread flour
  • 180g of milk
  • 1 organic lemon
  • 50g of sugar
  • 50g of butter or 2 tablespoons of extra virgin olive oil
  • half a teaspoon of salt
    for the filling
  • 150g of sugar
  • 100g of butter




30 minutes


22 hours

Cooking time

40-45 minutes


Heat the milk in a saucepan with the sugar and the grated lemon zest. When it is warm, turn it off and let it cool down almost completely.

Chop the sourdough into the bowl of the mixer or in a bowl, pour the milk over it with the sugar and zest and melt it with the leaf or crush it well between your fingertips. Add the flour, then the soft butter into small pieces little by little (or the wire oil) and finish with the salt. If you have used the mixer, change the leaf with the hook and knead until a smooth and homogeneous mixture is obtained, otherwise continue kneading
by hand.

Form a ball, put it in a large bowl and cover it with plastic wrap. Let the dough rise for about 6 hours at room temperature, then put it in the refrigerator for
12 hours.

Take the dough again, bring it back to room temperature for a couple of hours, meanwhile work the soft butter with the sugar to obtain a cream for the filling.

Roll out the dough into a rectangle about 25x40 cm and spread it with the butter and sugar cream leaving a finger on the edge. Roll the dough with the filling inside and cut it into 5 cm pieces. Place them, well spaced, in a hinged mold of 20-22 cm in diameter lined with parchment paper and let rise for another 2 hours or until they are doubled in volume.

Heat the oven to 190 °, lower it to 180 ° and cook the rose cake for 40-45 minutes. Remove the mold from the oven, let the rose cake cool, then turn it out (with the help of parchment paper) and let it cool completely on a wire rack.

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