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Parve
Easy
20 Servings
Allergens 
2 Hours, 30 Minutes
Diets
Follow the instructions to get this beautifully shaped cake! If you prefer an easy alternative just bake them in strips. Yields 5 8-inch round cakes
8 cups white flour or Shibolim Spelt Flour (see variation)
2 tablespoons Gefen Dry Yeast
1/3 cup sugar
2 large eggs
1/2 cup Gefen Canola Oil
3 tablespoons Gefen Honey
1 and 1/2 to 2 cups warm water
oil, for brushing
1 and 1/2 cups light brown sugar
2 heaping tablespoons Gefen Cinnamon (or chocolate)
2 cups coarsely chopped walnuts or hazelnuts
1 beaten egg, for brushing
crystalline sugar (optional)
1 and 1/2 cups water
1 and 1/2 cups sugar
1 tablespoon vanilla extract
Place all the ingredients except the water in a bowl and mix. Add one and a half cups of water and knead well to create a dough. If the dough is too thick, gradually add the remaining half cup of water. (The dough should not be too soft, and the addition of water depends on the type of flour and the room temperature).
Knead for about five minutes, let it rest for five minutes, and knead again for five minutes.
Cover the dough and let it rise in a warm place until it doubles in volume.
Divide the dough into five parts.
Mix the filling ingredients together well, except for the oil.
Roll each piece of dough into a long, narrow rectangle (about three by 10 inches).
Brush some oil on the dough rectangles and spread some filling on each.
Fold the rectangle in half lengthwise to create a narrow rectangle.
Gently rotate the ends of each rectangle in the opposite direction to form a corkscrew appearance. Roll the corkscrew into a round rose shape. Place the rose in a round pan. You can also place the rose on a flat pan lined with Gefen Parchment Paper.
Repeat the process with each filled rectangle.
Let the roses rise for another 20 minutes. Brush them with egg, and sprinkle with crystalline sugar if desired.
Bake in a preheated 325 degrees Fahrenheit oven for about 40 minutes or until nicely browned.
While the cakes are in the oven, combine water, sugar, and vanilla in a small pot and place on medium heat. Let the mixture boil for about four minutes and remove from heat.
As soon as the cakes come out of the oven, brush them with the hot icing.
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