Saint Joseph's Zeppole
7 recipes
Roses cake with apricot jam and almonds
ingredients
servings
12
Almonds
60 oz
Apricot jam
150 oz
Vanillin
1 sachet
Semiskimmed milk
0.15 fl oz
Sunflower oil
0.08 fl oz
Iodized salt
1 pinch
Eggs
2 unit
Honey
75 oz
Dry brewer's yeast
1 unit
Type 00 wheat flour
250 oz
Manitoba flour
250 oz
Desserts from Italy
Roses cake with apricot jam and almonds
Roses cake with apricot jam and almonds
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Ideal for breakfast!
preparation
step 1
Put the container of planetary sifted flour and mix with baking powder. Dissolve the honey in the milk, also add the oil and add along with all the other ingredients, making a hole in the middle.
step 2
Working for about 5 minutes. Take the dough into a ball and allow to rise for about 1 hour or until doubled in a bowl covered with plastic wrap or a lid if equipped.
step 3
Once the yeast, spread on a floor with a rolling pin to form a sheet of 60 x 34 cm and cut the high 5 cm strips.
step 4
Stuff each strip with the apricot jam, sprinkle with chopped almonds, rolled in on themselves to make the rolls and place a springform cake pan greased and floured
step 5
Let rise until doubled, and until you fill well all the gaps Bake about 1 hour at the center of a preheated oven at 180 degrees for 40 - 45 mins
step 6
Remove from oven, unmold, let cool and sprinkle with icing sugar
