Rosette cake

Name: Rosette cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/8 l Milk; 30 g Yeast; 300 g Flour; 1 pinch Sugar; 1/2 TEASPOON Salt; 3 TABLESPOONS Olive oil; 6 TABLESPOONS Ketchup; 2 TEASPOONS Curry; 1 can(s) (850 ml, separation weight: 490 g) Pineapple in slices; 350 g Gouda cheese; 300 g sliced boiled ham; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/8 l Milk
30 g Yeast
300 g Flour
1 pinch Sugar
1/2 TEASPOON Salt
3 TABLESPOONS Olive oil
6 TABLESPOONS Ketchup
2 TEASPOONS Curry
1 can(s) (850 ml, separation weight: 490 g) Pineapple in slices
350 g Gouda cheese
300 g sliced boiled ham
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Warm the milk lukewarm. Crumble the yeast finely and dissolve in the milk. Put the flour into a mixing bowl. Add sugar, salt, oil and yeast milk and knead to a smooth dough.
2
Cover and leave to rise in a warm place for about 30 minutes. In the meantime mix ketchup and curry. Drain pineapple well and cut into small pieces. Grate cheese finely. Knead the dough again well and roll out into a rectangle (40x35 cm) on a lightly floured work surface.
3
Spread curry ketchup evenly on the dough. Sprinkle with pineapple pieces and cover with ham slices. Sprinkle with cheese. Roll up the pastry sheet from the long side. Cut into eight pieces about 5 cm thick.
4
Place the rolls in a greased and floured springform pan (28 cm Ø) with the open side facing upwards. The pieces must be placed close together. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes.
5
Garnish with parsley as desired and serve hot or cold.