Sweet bread Rrosenkranz

This cake is very delicious and very good!


-Preparation time: 40 min

-Cooking time: 40 min

-Ready in: 1 hour, 20 min



-400 g flour

-2 whole eggs

-flavors (vanilla sugar, lemon and orange peel, rum essence)

-1 pinch of salt

-110 ml milk (a small glass)

-25 g of yeast

-3 tablespoons milk sugar

-130 g butter

-6 tablespoons butter sugar

-10-12 tablespoons caramel sugar

-chopped walnut according to preference


Rosenkranz is more than welcome on your holiday table if you want to have a more refined version, covered with waves of caramelized sugar, of the classic cake. It's easy to make, according to a quick recipe.


Caramelize the 10 to 12 tablespoons of sugar, which cover the bottom and walls of a pan. In a bowl sift flour, put eggs, salt and flavors. Separately, the yeast dissolves in the slightly warm milk and sweetened with the 3 tablespoons of sugar.

Then, without letting it rise, pour it slowly, a little over the flour with eggs and flavors mixed beforehand.

Knead a little, about 10-15 minutes, on the work surface, lightly floured. Spread a sheet, as rectangular as possible, of approx. 1 cm thick. And grease with butter mixed with the 6 tablespoons of sugar. Sprinkle with plenty of walnuts and press lightly with your palm to adhere to the butter layer. Roll and cut into 6-7 pieces that are placed in a pan lined with caramel sugar.

Slightly larger spaces are left between these rolls, because they will increase in size for 1 hour. I used a pan a little smaller than it should have been, otherwise the rolls would have grown a little more. I recommend a pan 24 cm in diameter. The rolls are not greased with anything before being put in the oven, because the face of the presentation will be the bottom one, with caramel.

Bake for 35-40 minutes at 180 degrees Celsius.


As soon as it is taken out of the oven, the cake is turned over, hot, on a plate. The bag is left to cool, the caramelized sugar will harden, making it impossible to remove it from the pan.


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