Russian Rose!

For the past few weeks, I have been busy helping to plan a baby

shower with my oldest daughter and daughter-in-law. My youngest daughter, Hope, is scheduled to deliver little Gwyneth Kate on New Year's Day (We laugh about the date - Hope has spent four out of their six anniversaries- Jan. 2- in the hospital.....and it looks like that will hold true again this year!) . This is an event we have all been waiting for for quite a while.  For Hope and Brian, the road to starting a family has been a lengthy and rough one, with many obstacles. So it is with sweet anticipation that we await this little one!

Now to a recipe.......On a different scale of "sweet waiting",  I know some of you have probably been waiting for me to post a sweet bread recipe!  It's been a while! However, this beautiful, delicious bread is definitely worth your wait! With a tender, but not too sweet, dough, this multi-layered cinnamon sweetie almost melts in your mouth. What more can I say? Just "DELISH!!" 

Russian Rose!

Dough:

1 ¼ Cup warm water

1 Tbsp./ packet Red Star Platinum Yeast

1 Tbsp. sugar

1 tsp. salt

¼ Cup vegetable oil

1 Tbsp. white vinegar

4 Cups all-purpose, unbleached flour

Filling:

½ Cup sugar

2 Tbsp. cinnamon

1/3 Cup butter, softened

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Roll dough out on a floured surface to a large rectangle. Spread the softened butter on the rolled dough. Combine sugar and cinnamon and sprinkle evenly over the butter. Starting with the long edge of the rectangle, roll the dough up tightly. Pinch the seam. With a sharp knife, cut the rolled log in half down the length of the roll. (This will be messy!!) . Turn each half-log so that the filling faces out. Join the top of the half-logs and carefully cross them over one another, continuing to the end of the half-logs. Pinch the top and end of the log. Now curl the twisted logs into a “snail-shape”  - start with one end and continue to wrap the dough around the center – this will form the “rose”.  Place the formed loaf into a greased 10” springform pan. Cover and let rise until doubled (I put mine in the frig to rise overnight – it made a delicious morning treat!).  Bake at 400 for 10 minutes, then decrease the oven temp to 350 and continue to bake for 30-40 minutes, until it is deep brown on the top.  Remove from oven and cool briefly. Remove the exterior of the springform pan and let cool 20 minutes. Sprinkle with powdered sugar and ENJOY!!!

Russian Rose!