May, June and July get booked up early for private parties catering. Don't miss out! Get in touch now and block your date.
May, June and July get booked up early for private parties catering. Don't miss out! Get in touch now and block your date.
Cart 0

Torta delle Rose



This is my favourite breakfast treat ever!!

This fantastic sweet bread is simple to make if you have a powerful mixer (Kitchen Aid or similar). It just requires a bit of planning as you need fresh yeast, and to allow time for the dough to rise. I love the smell of this dish in the morning, so I have recently been doing all the prep the evening before and allowing it to rise during the night so it's ready to pop in the oven in the morning.



500g of flour (I use 00)

80g butter

100g sugar

150ml of warm milk

125g fresh yeast

1 little spoon of salt

vanilla (seeds or powder)

1 lemon zest

For the cream:

100g butter

100g of sugar

Melt 80g of butter and set aside (I put it in the microwave for 90 seconds at 600 W).

Melt the fresh yeast in 125ml of the milk (leave 25ml aside for later).

Separately mix all the other ingredients using your mixer: starts with eggs and sugar, add the flower, the salt, the lemon zest. the vanilla, then the melted butter, the fresh yeast and finally the yeast and the milk.

Keep mixing for a few minutes until the dough appears quite elastic. (5 to 7 minutes in total).

Set the dough aside and cover with a kitchen cloth. Let it rest at room temperature for at least 1.5 hours. The dough should at least double in size.

Once ready, use the remaining butter (100g) and room temperature and mix it with the 100g of sugar until it becomes a smooth cream.

Roll the dough to a rectangular shape of roughly 35-50cm. (Don't worry if it is not exactly rectangular.)

Spread the butter and sugar cream all over the surface and then fold the dough by rolling it from the longer side of the rectangle (as if you were rolling a carpet!)

Take an oven tray and place a sheet of baking parchment on it.

Cut the rolled dough in 7-9 equal parts. Flip each piece to form a standing rose and place them in a circle inside the ring of a cake tin. Brush the roses with the remaining 25 ml of milk. Let it rest in the fridge for 30 minutes or more (even  overnight if you prefer baking it in the morning like me.)

Heat up the oven to 180C and bake for 30 minutes.


Buon appetito from Ambra's Kitchen!


  The elastic dough

  Ready to spread the butter and sugar cream

 The roses after the last rising time

 Ready to eat! yeeaahhh!!!

Older Post Newer Post

  • Kate May on

    I just made this for my husbands birthday breakfast. I made it with dried yeast. Very tasty and looks good too.

Leave a comment

Please note, comments must be approved before they are published