In Romanian: Trandafiri


Sweet bread dough Edit

Filling Edit


Sweet bread dough Edit

  1. Make a starter from yeast and a teaspoon of sugar.
  2. Mix until the consistency of sour cream, add 2 – 3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise.
  3. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.
  4. Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously.
  5. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time.
  6. Then add 3 whipped egg whites. When you finish this step, start kneading.
  7. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms.
  8. Cover with a cloth and then something thicker (like a blanket).
  9. Leave in a warm place to triple in bulk.
  10. If during kneading the dough seems too hard, you may add a little milk.
  11. If, on the contrary, the dough seems too soft, you may add a little flour.
  12. When the dough has risen well, take a piece of it, place on the floured work surface, give it the desired shape (round, oval, braided, etc.) and place in the baking pan previously greased with butter.
  13. Let rise some more in the pan in a warm place.

Filling Edit

  1. Beat the butter with the sugar and vanilla until creamy.
  2. Refrigerate.

Assembly Edit

  1. Roll a rectangular sheet from the dough.
  2. Then spread, all over the sheet, the butter mixed with the sugar.
  3. Roll like a jelly roll.
  4. Then cut 3 inch long pieces out of the roll.
  5. Place these pieces in a round baking pan.
  6. The baking pan is previously greased with butter and parchment paper, also greased, is placed in the pan.
  7. The dough pieces are placed so that the cut part is on the bottom and at the surface of the pan (like cinnamon rolls).
  8. Let rise for a little while and bake at slow heat until well risen.
  9. Then increase the heat.
  10. Remove from the pan after they are cold.

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