Rose cake

Put the flour in a large bowl and make a well in the middle.
Add sugar, salt, vanilla extract, eggs, lemon zest and melted butter. Mix gradually all the ingredients together.
Warm the milk and melt the yeast into the milk: add gradually to the dough.
Knead for at least 10 minutes, until it is smooth and elastic.
Let rise for at least 1 hour and a half: it should double itself.
In the meantime, make the filling.
Whip butter and sugar and add hazelnuts, roughly chopped.
Now, let's have a look at your dough. I was scared, I thought I would have found a gravitational collapse... but, actually, my dough was there, doubled, soft and fragrant. This was the first glorious snapshot pf the day!
Then, roll the dough on a flat working surface to have a rectangular sheet (almost 35 x 50 cm). Help yourself with a rolling pin and some flour in order to have a regular sheet.
Spread the filling onto the sheet and roll up the sheet on its longer side.
Cut the roll into small regular cylinders.
Use a rounded mould with removable edges: cover it with greaseproof paper, formerly soaked and squeezed dry.
Arrange the little rolls into the mould, leaving room beneath them.
Let to raise for at least half an hour.
Spend your time in a fun way trying to enjoy yourself, without thinking at your cake in a warm place. Don't be worried! My grandma was sure it wouldn't have raised, but... second glorious snapshot of the day: it was raised again!
Preheat the oven at 180°C and bake for almost 30 minutes until golden.
You can eat this cake once cold: it's comforting and satisfying.. but I couldn't help! I was "forced" to slice it and taste a mouthful of warm delicious cake.

Ingredients

Ingredients for the filling:

Instructions