An old recipe for making roses from dough... my grandmother baked them when I was very little... remembering it, I decided to surprise my family and it worked.
Ingredients:
flour - 1 cup
sugar - 1 glass
egg - 4 pcs
vanilla sugar - 10 g (1 packet)
sweet straw - 1 pack
vegetable oil for baking
Preparation:
Using a mixer or whisk, beat the eggs with sugar, add vanilla sugar and flour, and knead the batter. In a frying pan greased with vegetable oil, bake thin pancakes of different sizes (~3.5.7 cm) - whatever you get. As soon as you remove the pancakes from the pan, immediately stick them in the shape of a rose, 4-5 pieces per rose (if they cool down, you cannot shape them).
It is better to make roses with clean cotton gloves (as you can burn your fingers). Place the finished roses in a vase or glass and let cool. You can sprinkle powdered sugar or any confectionery powder on top. You can also add ~50 ml of beet juice to the dough and bake pink roses. Of course, you can use various food colorings. You can decorate a cake or other baked goods with these roses, it all depends on your imagination and possibilities.
Calories: Not specified
Cooking time: Not indicated
You can easily bake these delicious roses from yeast dough with sugar if you look at my recipe with photos. I often cook them for my daughter, and she is a very energetic child, so she doesn’t complain about her appetite. When she’s at home, of course, it’s easier, but when she goes to school, she complains that after the third period she really wants to eat. For quite a long time, I gave her money, and she bought herself a bun with tea. And that was until I tried school baking myself. Not only is it tiny, it’s also not very tasty, and it’s quite expensive. And then I decided to master home baking myself and bake delicious treats for my little one with my own hands. As it turned out, this is not such a difficult matter, and after a week I found a fairly easy-to-prepare, but incredibly tasty recipe for roses from. When my little one tried this delicacy, she was in seventh heaven from its impeccable taste. So now I bake roses from yeast dough for my daughter’s school myself.
Required components:
- 300 milliliters of water,
- a pinch of salt,
- 40 grams of sugar for the dough and 1 glass for the filling,
- 2 tablespoons of any oil,
- 1 teaspoon of yeast,
- 500 grams of flour.
Recipe with photos step by step:
Pour water into a large bowl. Add salt and sugar, stir. 
Add the yeast and mix everything a little again. 
Then immediately add flour, pour in oil and knead the dough intensively. Do the procedure for at least 5-7 minutes.
Leave the dough to rise for an hour. Knead it down after an hour and leave it to rise again, only for 30 minutes. 
Place the finished dough on the mat.
Roll it out with a rolling pin. It is a little difficult to work with yeast dough, but be patient, the result will justify your efforts. 
Sprinkle the dough well with sugar. 
Then roll the layer into a roll. 
Now just cut it into pieces. 
Take a piece and, as it were, fasten the edges from below. This way you will have a rosette. 
Place the roses with sugar on a baking sheet and place them in the oven for 20-25 minutes. Temperature – 1900C. 
You can also bake
A variety of recipes for dough roses on the site are already waiting for you! Among them: amazingly delicious desserts with poppy seeds, fruit and cottage cheese, based on puff pastry, butter and yeast-free dough, rose pancakes with delicious fillings, unusual snacks with fish, sausage and cucumbers. Choose the right one!
If you have very little time, the easiest and fastest way to prepare this dish is from store-bought yeast puff pastry. You don't have to wait for it to come up and mess with a bunch of ingredients. The filling in such baked goods can be spicy, sweet or salty. Raisins, apples, sausage, and cottage cheese are traditionally used. But you can experiment with other products.
The five most commonly used ingredients in dough rose recipes are:
Simple recipe:
1. Let the dough stand in a warm place for a while. If it was frozen, defrost completely.
2. Roll out into a rectangular layer.
3. Cut into strips. Their width should be 2/3 of the width of half a circle of sausage, chosen as the internal filling.
4. Slice the boiled sausage thinly and divide each circle in half.
5. Place the sausage slightly overlapping the strips of dough so that on one side the sausage slightly extends beyond the edge of the dough, and on the other it is flush with it.
6. Roll into rolls.
7. Pinch one end and spread over the baking pan.
8. Bake.
Five of the fastest recipes for dough roses:
A simple way to form a beautiful butter rose:
1. Roll out the dough.
2. “Cut” into circles with a glass or a special mold.
3. Lay them out in a row, slightly overlapping.
4. Collapse.
5. Cut the resulting roll crosswise into two halves.
6. Pinch on one side so that the “petals” open slightly on the other.
7. If necessary, bend the ends with your hands.
8. Place the pinched end on a baking sheet.
9. Coat with a brush dipped in egg yolk.
Look how beautiful it is! These elegant flowers are edible! They can be used to decorate gorgeous cakes for the holidays. Imagine what a sensation these biscuit roses will make if you bake them for children for a holiday! The recipe is simple and economical: from one portion of dough you get three to four dozen pieces!
The site already has recipes for apple roses made from puff pastry and our favorite cottage cheese roses, which I learned to bake from my mother and grandmother as a child. And my husband’s mother shared with me the recipe for roses made from biscuit dough - she is a professional cook, and has been preparing such roses for many years - for our birthdays. Kids love these cookies! The biscuit roses fly away instantly. I have long wanted to learn how to bake them, and so we specially arranged a master class, and now we are sharing them with you!
What I like about this recipe is not only the effectiveness and taste, but also the ease of preparation. If you need a good mixer for a sponge cake, you need to beat the eggs for a long time, then there is absolutely no need to achieve thick foam or peaks. The main thing is splendor, which can be achieved with the help of a good old whisk!
It is better to make roses with helpers - because speed is important when forming them. It’s great if you have a couple of baking sheets: while one is in the oven, you can make the preparations on the second. If you have one baking sheet, the bottom of a springform pan is perfect for the role of a second one. This time we baked in an electric oven, the second time I baked in a gas oven, at a temperature of 200C, at a level slightly above average.
Ingredients:
For 3-4 tens:
- 5 large eggs;
- 1 glass of sugar (200g);
- 1 glass of flour (130g);
- 1 packet of vanilla sugar.
To grease the pan:
- A piece of butter.
For decoration:
- 3-4 tablespoons of powdered sugar.
How to bake:
The eggs you need are not the heftiest, most selective ones, but not small either: a little larger than average. A glass without a slide. Instead of vanilla sugar, you can take vanillin on the tip of a teaspoon.
We take the eggs out of the refrigerator in advance: the whites are whipped much better if they are at room temperature.
We also turn on the oven in advance - before you start preparing the dough, so that it has time to warm up to 180-200C.
Carefully separate the whites from the yolks. Pour the whites into a larger bowl, and leave the yolks in a plate for now.
We begin to beat the egg whites with a whisk, adding sugar little by little.
Our goal is not “standing” foam or “peaks,” but simply a fluffy mass. When you gradually introduce all the sugar and vanillin, and the whites approximately double in size, becoming fluffy, bubbly, and white, that’s enough.
Now add the yolks and beat for another minute and a half until smooth.
Then, continuing to beat, add flour - the same as sugar, adding little by little - in 4-5-6 additions.
The dough is ready. Don't be confused by the fact that it is quite liquid and flows freely. That's how it should be.
Take a baking sheet and don’t grease it all with oil! – and with the corner of the block we draw circles with a diameter slightly smaller than a glass, 3-4 cm from each other.
Because if you grease the whole pan with oil, the oil will burn, and why waste it? And pour a teaspoon of dough onto these greased areas to make circles. There is no need to make them too big; it is more difficult to make roses from large circles. The optimal diameter is 4-5 cm. If the circle turns out to be not quite round, but oval or wavy - nothing, in nature they are not made with compasses either. There will be beautiful, different petals!
And also, do not make a lot of preparations at once, even if the baking sheet is large. Since the roses need to be formed quickly - while the dough is hot, then the blanks are plastic, easy to give in, take shape and stick together. And when they cool down, they become brittle and difficult to join together. Therefore, we place 6-9 circles in the oven at the same time, 3 for each rose.
And here are the blanks at the bottom from the springform pan.
Bake for 4-5 minutes, look at the appearance: when the edges of the flatbreads begin to brown and become brown-golden, it’s time to take them out! If you undercook, the cookies will remain pale, and the cookies will be damp; if you overcook, they will fry until brown.
Now let's act as quickly as possible! We lift the hot sponge cakes with a thin iron spatula (we use a spatula for this purpose - it is strong, thin, ideal - it just has to be clean, of course!).
We take the smallest of the circles and squeeze it with our fingers on several sides, forming the middle of the rose.
We press the second circle, medium in size, to this center from below and on the sides.
We place the third flatbread, the largest one, underneath the second one and press it in the same way, forming the third row of petals.
What a beautiful rose this turns out to be! It looks like tea roses when they bloom on a hot summer day, and the sun shines through the fragrant petals with hot rays!
By the way, the sponge cakes are hot, and out of habit they burn your fingers. Therefore, have something cool on hand to relieve the heat when forming the roses by touching them with your fingers.
There is also a more complicated version of biscuit roses: when forming the flowers, while they are hot, they can be strengthened on sweet straws. You will get a whole “bouquet”.
That's how many roses you get from one batch!
We wait until they cool down. Place it beautifully on a plate...
And sprinkle with powdered sugar through a strainer.
These are such beautiful roses made from biscuit dough! A whole rose garden!
And it’s done simply and quickly enough.
The roses can be beautifully placed on a dish and served as an independent dessert - or used to decorate a cake!
And here is an edible bouquet on bamboo sticks. Leaves are made from individual oblong cakes. You just need to eat carefully, although the skewers are inserted with the sharp end down. But for children it is still better to attach the roses on sweet straws.
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