Italian Cherry Rosebuns

During Margot Shaw’s Inspired Italy trip with Matthew Robbins, she had the privilege of meeting Letizia Grella. Letizia taught Margot and other fellow travelers the art of the fondant rose, but here she shares the recipe for another favorite, Cherry Rosebuns.

Ingredients 

DOUGH

YIELD: 12 rolls

Ingredients

3/4 cup cottage cheese

1/3 cup buttermilk

3/4 cup of sugar

1 tsp. of vanilla

2 cups of all purpose flour

1/2 tsp. salt

12 ounces of cherry jam

Directions

Step 1
Mix cottage cheese, buttermilk, sugar, butter and vanilla in a mixer for about 15 seconds at a medium/low speed.

Step 2
Add flour, baking powder, salt, baking soda, and continue to mix.

Step 3
Remove the dough from the mixer, sprinkle flour on your surface, then roll out the dough into a large rectangle.

Step 4

Coat the dough with the cherry jam, leaving a 1 cm border along the edges.

Step 5
Roll and cut into about 12 rolls.

Step 6
Put the rolls into cupcake cases and bake for 15-20 minutes at 365°.

Step 7
Remove the rolls from the oven when golden brown.

While the rolls are cooking, start on the icing.

ICING

Ingredients

2 to 3 drops of pure rose extract

2.5 ounces of confectioners’ sugar

1 drop of pink food coloring

Directions

1. Mix the sifted confectioners’ sugar with the water, the drops of pure rose extract, and the drop of food coloring.
2. Pour the icing over cold rolls
3. Top the rolls with the dècor of your choice!