Rose Cake (Torta di Rose)

Ingredients

• 1300 g strong flour (Manitoba)(300g)
• 2200 g flour 0(200g)
• 36 g dry yeast(6g)
• 416 g fresh yeast(16g)
• 5250 g milk(250g)
• 61 piece egg(50g)
• 780 g sugar(80g)
• 860 g butter, soft(60g)
• 91 piece orange zest (edible orange peel)(5g)
• 101 piece vanilla bean(5g)
• 11150 g butter for filling(150g)
• 12150 g sugar for filling(150g)

Instructions

1. 1Combine flours, warm milk with dissolved yeast, egg, and finally the pomade butter with orange zest and vanilla bean.
2. 2Knead until the dough is smooth and elastic, then let it rise until doubled.
3. 3Fill and shape into the rose pastry, then let rise again until doubled.
4. 4Bake in a static oven at 170°C for 40 minutes.