La Mozzarella In Carrozza

Rose cake with bergamot jam, fluffy and delicious, perfect at breakfast!

Yields: 16/18 Little roses   Prep: 20Min + 1Night ~ Cooking Time: 25Min   Diff: Medium
- 60ml Milk
- 60ml Water
- 20g Flour
- 170g Whole wheat Flour
- 170g High gluten flour
- 50g Sugar
- 1 tsp Dry active yeast
- 100ml Milk
- 1 tsp Condensed Milk
- 1 Egg
- 55g Butter
- 200g Jam


It would have been another panbrioche. Then, I imagined your bored faces watching the shots of an already known panbrioche. So, I’ve decided to make this rose cake, which has surprised me. It is made with whole wheat flours but is so fluffy that it literally melts in your mouth. Something paradisiac, really. I’ve chosen a particular jam to fill it, a bergamot jam from Calabria. Feel free to chose what you like the most. For example, honey and butter, peaches or apricot jam are perfect examples of alternative filling.


- For the milk roux: in a small sauce pan pour milk, water and flour. Cook on a low heat until it will thickened. Set aside and let cool.

- Mix the flours with the yeast and the sugar. Add milk, condensed milk, milk roux and the egg (beaten). Stir with a spoon to combine then add the soft butter diced into cubes.

A - Knead until the butter is completely absorbed. If the dough is sticky, let chill for 15/30 min and knead it again until smooth and elastic. Cover and let rise 2 hours then put in the fridge overnight. Next morning put the dough over a floured working surface.

B - Roll the dough into a rectangle and spread over it the jam.

C - Roll it to make a long sausage. Cut it into little rolls about 2cm thick. Put the roses on a round baking tin lined with parchment paper.

D - Cover with some plastic wrap and let rise again until doubled in size. Bake at 200 degrees for about 20-25 min.

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