Rose Bread

Sift the flour finely into a large bowl.

Stir 150 ml lukewarm water with the yeast and sugar, cover and let rest for 15 minutes.

Add the yeast mixture, salt and 250 ml lukewarm water to the flour and roughly combine into a dough.

Turn the dough onto a floured work surface and knead vigorously for about 8 minutes.

Place the dough in a lightly floured bowl, cover and let rest for 30 minutes.

Thoroughly grease a 26 cm springform pan.

Roll the dough out on a floured kitchen cloth to about 1 cm thickness and spread with softened butter evenly.

Roll the dough up from the long side, cut into 10–12 pieces, and place them in the pan with the cut side facing up.

Cover the pan and let the dough pieces rise in a warm place for another 30 minutes.

Preheat the oven to 190 °C top/bottom heat (170 °C fan). Mix the egg yolk with a little water and brush the surface with it.

Bake the rose bread on the middle rack for 35–40 minutes.

Remove the rose bread from the pan and wrap it in a clean kitchen cloth for 30 minutes.