Sweet Flower Bread

This recipe was automatically translated from Romanian. View original here
Sweet Flower Bread

A great idea to form a flower-shaped sweet bread, a bit more artistic, but at the same time very simple - don't be scared, it's all trivial and fast (I don't have time to spend too much time in the kitchen either!)

You can use the sweet leavened dough as you like, just roll and form the flower cake as in the steps below. You can also use cinnamon, cranberries, raisins or cocoa instead of poppy seeds, or others that will lead your imagination.

Very good looking, tasty and sensational - the cake is served hot or cold, best broken into pieces.


250 ml
50 g
about 5-6 tablespoons
Active dry yeast
10 g
or 25g bakers yeast
2 pieces
80 g
50g in dough + 30g for spreading the cake sheet
Sunflower oil
3 tbsp
0.5 tsp
Vanilla Extract
1 tbsp
Poppy seeds
0.5 cups
or cranberries, raisins, cinnamon, nuts, cocoa, etc
White flour
400 g

Step by step


Warm milk (not hot!) Mix with 3 tablespoons of sugar and yeast, set aside for 10 minutes.


After this time add 1 egg, salt, vanilla, melted butter (50g), oil - mix well with a whisk.


Do not add all the flour at once - first put only 300g, mix with a spoon and see if the dough is not too sticky.

If you need to add a little more, it should be enough to remove it on the table and knead - but not too hard and dense.


Sprinkle some flour on the table and take the dough out of the bowl, slowly and with the help of flour, knead a soft dough (maybe a little sticky, but better that way than too hard).


Put it back in the bowl, cover with a towel and let it rest for about 30 minutes.


After this time, spread it on the table sprinkled with flour in a large oval about 3-4 mm thick.


Grease the sheet with a little soft butter (30g).


Sprinkle with 3 tablespoons of sugar and any filling you like.

Here I put poppy seeds, in the video recipe you will notice cranberries - so whatever you like and have at hand.


Roll tight.


Cut the ends of the roll (we will use them below).


Place the roll on an oven tray and twist it in a circle / pretzel shape.

Cut slices of it with scissors, but not to the end.


About 2-3 slices away, one of them turns backwards - towards the center of the roll.


Straighten and arrange symmetrically the rollers that remain in place.


The 2 roll ends cut above, are placed in the middle of the cake.


Let the cake rise for 20-30 minutes in the pan, then grease with beaten egg on top.


Bake for 30-40 minutes in a preheated oven at 180-200 degrees - until nicely browned.


Allow to cool then serve hot or cold - good, good!

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 60 min
Publish date:

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