Rose cake

INGREDIENTS

• 500g (3 cups+2 tbsp) all-purpose flour;
• 200ml (⅔ cup+1 tbsp) lukewarm milk;
• 13g (1 ½ tbsp) fresh yeast;
• 300ml (2 tbsp) vegetable oil;
• 1 egg;
• 150g (¾ cup) sugar;
• 6g (1 tsp) salt;
• 360ml (1 ½ cup) vanilla custard;
• Egg wash.

METHOD

1. Whisk flour with salt.
2. In a separate bowl whisk warm milk with sugar, oil, egg, and crumbled yeast.
3. Pour liquids into the flour mixture and knead until elastic and smooth dough forms (around 10 minutes).
4. Place the ball of dough into an oiled bowl, cover with plastic and set aside for 1 hour.
5. After one hour roll out the dough into a rectangle and spread vanilla custard evenly.
6. Roll the dough, forming a log. Cut the log into 8 pieces and place them into a 25cm baking pan. Set aside for 1 hour.
7. Brush the top of the brioche with egg wash and bake at 180°C/360°F for 40 minutes. Let cool down before serving.