rose petal morning buns
Just as roses are admired for their breathtaking beauty, rose petal morning buns are a feast for the eyes. The golden brown exterior, adorned with delicate pink and red petals, showcases the artistry involved in their creation. With intricate spiral patterns of color from the petals peeking through, these buns are a visual masterpiece that adds a touch of elegance to any breakfast table. With their delicate layers of dough infused with the essence of roses, these buns offer a delightful fusion of flavors and aromas that elevate the breakfast experience to new heights. Join me as I delve into the world of rose petal buns and discover the magic they bring to your palette.
Recipe
INGREDIENTS:
Dough:
1 cup warm milk (105 degrees F)
1/2 cup granulated sugar
1 Tablespoon active dry yeast
2 eggs
6 Tablespoon melted butter
½ teaspoon kosher salt
1 teaspoon cardamom
4-4.5 cups all-purpose flour
Filling:
8 cups rose petals (washed)
¼ cup granulated sugar
1/4 cup rose water
6 Tablespoon softened butter
INSTRUCTIONS:
Warm milk so that it’s lukewarm and pour into the bowl of a stand mixer with 1 Tablespoon sugar and 1 Tablespoon yeast. Stir and let it sit (proof) for five minutes or until it becomes foamy. Add the rest of the sugar, butter, eggs in the bowl with your proofed yeast, use a dough hook to stir until combined. Add the flour, salt and cardamom, and stir with the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed and pulls away from the sides of the bowl. The dough should be smooth. If the dough seems too sticky, add 1 Tablespoon more flour at a time until a smooth ball is formed. Transfer the dough to a lightly floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form into a ball and lightly grease your standing mixer bowl and place the dough instead, cover the bowl with a tea towel and put the bowl in a warm place to rise. Let the dough rise in a warm place for about 1 hour or until the dough has doubled in size.
In the meantime, make filling: In a medium size bowl, stir together rose water and sugar. Then gather your rose petals, pink and red petals work best. Pick off your rose petals in a he loves me he loves me not fashion, or just simply pick them all at once and wash off in a colander. Place in the bowl with your rose water and sugar and massage so that the rose petals macerate with the rose water and sugar mixer. Set aside.
Sprinkle a flat work surface with flour. Gently press the air out of the dough and with a rolling pin, form it into a rectangle. Roll the dough into a 24” x 12” rectangle that is about ¼ inch thick. Spread your softened butter with an offset spatula. Evenly spread your macerated rose petals on the dough rectangle, trying to cover the surface to the sides.
Roll up the dough tightly and cut into 12 equal sized rolls (each roll about 1-2” wide). Divide the dough in half each time for best results without measuring. Line a baking sheet with parchment paper and then place your rolls 4 x 3 on the sheet. Cover with your tea towel and let rise until nearly doubled in a warm place, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
Once the oven is preheated, gently swipe the buns with egg wash and bake for about 20 minutes or until the buns are lightly browned. Let cool for 10 minutes before serving.
ADDITIONALS:
VEGAN VERSION:
follow this recipe (leaving out the spices, orange zest and raisins) up until you roll out the dough into a triangle and follow the steps for the rose buns above. Before baking, swipe the vegan buns with melted coconut oil.
