I always say that presentation is key. Presenting a dish in a beautiful way makes the food all the more inviting, and these mortadella roses are a great example. They taste amazing, and they look very appetizing on a platter. These roses serve as a wonderful addition to any table during birthdays or gatherings.
- 250 g (2 cups) sifted all purpose flour
- 2 teaspoon instant yeast
- ¾ teaspoon baking powder
- 2 tablespoon powdered milk
- 1 tablespoon sugar
- 2 tablespoon unsalted butter, melted
- 2 tablespoon vegetable oil
- 120 ml (½ cup) warm water
- ½ tsp salt
- 40 slices mortadella, halved (600 g/20 oz)
- 2 tablespoon Milk
- ⅛ teaspoon instant coffee
- To prepare the dough, put the salt, yeast, baking powder, powdered milk, sugar, butter, oil and water in a mixer, or food processor fitted with a dough hook. Mix them on slow speed for 1 minute. Increase the speed of the mixer to medium and process until the ingredients are well blended. Start adding the flour gradually and continue mixing until a soft dough is formed. Decrease the speed of the mixer and continue kneading the dough on low speed for 3 to 4 minutes. Alternatively, you can kneed the dough manually until you get the ingredients together in a dough consistency.
- Transfer the dough to a greased bowl. Cover it with a kitchen towel and let it rise until it doubles in size, about 1 1/2 hours.
- Lightly grease 4 mini muffin trays (12 each) or 2 (20 each) and set aside.
- Divide the dough into 2 portions. On a lightly floured surface, roll the dough into a large rectangle shape. Cut the rectangle into strips, making sure the width is the size of mortadella radius. On each strip place two halves of the mortadella slice side by side with the rounded side protruding slightly. Fold the lower long side of the strip over the mortadella and roll the dough to form mortadella roses. Repeat the same with the second half of the dough.
- Place the roses in the prepared mini muffin trays, cover with a kitchen towel and let rise again for about 30 minutes.
- Preheat the oven to 180 degrees.
- In a small bowl, dissolve the coffee in the milk. Lightly brush the mortadella roses with the milk coffee mixture. Bake until the roses reach a beautiful golden color, about 15 to 20 minutes.