John Myers
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Baking: Rose Muffins
The perfect baking: rose muffins recipe with a picture and simple step-by-step instructions.
* for the dough
- 250 g Flour
- 20 g Sugar
- 0,5 tsp Salt
- 1 pinch Vanilla powder
- 50 g Soft butter
- 1 Egg yolk
- 100 ml Milk lukewarm
- 10 g Yeast cubes
- Food color red
* for the filling
- 60 g Ground almonds
- 60 g Sugar
- 10 g Soft butter
- 1 tsp Rose water
- 2 tbsp Water
* for the syrup
- 100 g Sugar
- 150 ml Water
- 1 tsp Rose water
- Crumble the yeast into the milk and dissolve while stirring. Put in a bowl with all the other dough ingredients and knead. (You can omit the food color, but it looks nice. Mix the liquid with the milk beforehand, powder with the flour.)
- Now cover the dough and let it rise in a warm place for about 45 minutes.
- Knead all ingredients together for the filling.
- Knead the dough well again, then roll out into a rectangle approx. 40x25cm.
- Tear the filling into pieces and place on the dough in spots. Roll over it again with the rolling pin.
- Now roll up the dough and cut into 12 parts. Place these in 12 muffin molds (preferably made of silicone). Let rise for another 30 minutes.
- Now bake in the preheated oven at 180 ° C for about 20 minutes.
- Prepare the syrup shortly before the end of the baking time. To do this, put sugar and water in a saucepan, bring to the boil and cook for about 2 minutes. Then turn off the stove, add rose water and let it simmer (the pot stays on the stove.)
- Let the finished muffins cool for a few minutes. Then pour the syrup (about 2.5-3 tbsp each) evenly over the muffins.
- Remove cold muffins that are saturated with syrup from the molds.
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