Recipe for Rare Yeast Roses Filled with Spelt Almond Cream

This recipe by Noam Zigdon details how to make rare yeast roses filled with almond cream made from spelt flour. The dough requires 1 kilogram of white spelt flour, dry yeast, sugar, eggs, oil, warm water, and salt. The yeast is first activated with water, sugar, and some flour, then mixed with the remaining ingredients and kneaded carefully to avoid overworking the spelt flour. The dough is left to rise for about an hour.

The almond cream filling combines butter or margarine, powdered sugar, almond flour, eggs, cornstarch, vanilla and almond extracts, and a pinch of salt, mixed until smooth and chilled. The dough is divided into five balls, each rolled into a thin rectangle, spread with the almond cream, rolled into a log, and sliced into pieces about four fingers thick. These pieces are placed open side up on a greased baking tray, allowed to rise for another half hour, brushed with egg, topped with sliced almonds and optional coarse sugar, and baked at 170 degrees Celsius for about 30 minutes until golden.

A simple sugar syrup made from water, sugar, and vanilla extract is cooked for five minutes and then sprayed over the baked yeast roses to finish. The recipe promises a delicious and visually appealing treat, perfect for serving fresh from the oven.