Peruvian Rose Bread [BBB]
This month we are celebrating World Food Day, World Hunger Day and the Seventh Annual World Bread Day by baking together all around the world! Although we have started with the same recipe, I suspect we may end up with a variety of breads in the end.
Sandwich bread, while it serves a purpose is nothing “pretty” to look at. The breads that attract our real attention are those with beautiful colors, shapes and interesting sizes. The shaping of this bread is incredibly intricate, but the outcome makes it well worth it. The cutting, twisting and rolling that happen in your kitchen will end up with a beautiful flower like bread that will make your guests not only impressed with your skill but enamored with the idea of gorgeous bread.
The filling is up to you! Spread a layer of pesto and sprinkle with Parmesan cheese. Fill it with shredded Gruyere and fresh rosemary. Make prune butter to fill with and sprinkle some chopped toasted nuts over the filling. Of course, you could also spread some melted butter and sprinkle cinnamon & sugar over it to create a large, flower shaped cinnamon roll! Certainly, the possibilities are endless.
Because “sweet” breads get eaten far more quickly than savory breads here at my house, I knew from the start that I would be creating a sweet version. What could be better than making a Peruvian version of the “Russian Rose Bread?” And what is more Peruvian than Manjar Blanco?
- 4 1/2 cups flour
- 1/2 cup instant potatoes
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 3 1/2 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 2/3 cups water
- 200 grams of manjar blanco (I prefer the brand "Bonle" for desserts.)
- In a large mixing bowl, combine flour, instant potatoes, yeast, sugar, salt, oil and vinegar. Add the water carefully as you start mixing. Stir until well combined, about 5 minutes; use your hands to gently knead flour into dough if necessary. Dough should be supple and not sticky to the touch. Add water or flour if dough is too stiff or too loose (respectively). When dough is ready, spray a bowl with oil and gently put the dough in the bowl. Spray a little more oil on top and cover. Let rise until doubled, about 40 minutes.
- Transfer the dough to a lightly floured surface and flatten gently with your hands. Use a floured rolling pin to roll out the dough to a very thin circle, as thin as you can - trying not to lift and move too much. Apply a thin layer of manjar blanco on top of the dough (leave the edge clear 1/4").
- Slowly, tightly and very gently roll the dough into a long roulade (pinwheel). Take a sharp chef's knife (not a serrated knife) and cut (not saw) the roulade lengthwise trying to keep the knife in the middle so you end up with two equal parts. Place the two long halves side by side (open roulade layers facing up) and criss cross them to create an X shape. Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down. Continue this process, taking the two bottom ends and crossing them over the top until all the roulade has been used. You now have a two strand rope shape. If for some reason some of the open roulade layers are pointing down or sideways, carefully turn them so they are facing up. Gently pinch the ends to seal. Look at the twisted rope & if one end looks a little thinner make that your starting point. If not, just start from either end. Slowly and very gently, roll the rope sideways (horizontally) without lifting your hands from the table. You should keep those open roulade layers facing up. Pinch the end delicately. The end result should look like a giant snail shell or a very large cinnamon bun.
- Place a piece of parchment paper on top of a baking sheet. Remove the bottom of a 10" springform pan and place the springform circle on the parchment. Coat the sides of the springform and parchment with cooking spray. Carefully pick up the dough twist and place in the prepared springform. Keep it flat on the parchment. The bottom of the twist should set nicely. Cover. Let rise until the twist hits three quarters the way up the springform, about 30 minutes. Brush with egg wash & sprinkle with sugar.
- Preheat oven to 400F. Bake at 400F for 10 minutes, then lower oven to 350F and bake for another 20-30 minutes. The bread should rise above the springform edge. Remove from the oven and let it cool on a rack.
This recipe, although it looks like a complicated presentation, was exceptionally easy and beyond delicious. We will definitely be making this again and again.
The Peruvian Manjar Rose Bread was baked along with the Bread Baking Babes around the world. This month’s recipe was hosted by Tanna of My Kitchen in Half Cups. The Peruvian Manjar Rose Bread is also being submitted to YeastSpotting.