Makes about 24 roselach (freezing instructions included)
For the Dough
95 grams (1/4 cup + 2 tbsp) whole milk
9 grams (1 tbsp) dry active yeast
320 grams all-purpose flour
64 grams (1/4 cup + 2 tbsp) sugar
5g (1 tsp) salt
50 grams (3 1/3 tbsp) butter, room temperature
6-10 drops red food coloring
350g almond paste
For the Syrup
90 grams (1/4 cup + 2 tbsp) water
75g (1/4 cup + 2 tbsp) sugar
1 tbsp rose water
• a stand mixer fitted with a dough hook attachment
• food-safe latex gloves (optional)
• rolling pin
• plastic wrap
• sauce pan
• 4 pieces parchment paper
• pizza cutter or chef knife
• 2 sheet pans
• pastry brush or your fingers
MIX THE DOUGH
- Measure out all ingredients and set aside.
For best results, we recommend using a kitchen scale to weigh ingredients instead of measuring with cups & spoons.
- In a sauce pot, warm the milk to 110F (it should feel very warm but not too hot to hold your hand in for 5 seconds). Pour the milk into the bowl of a stand mixer and sprinkle the dry active yeast into the milk. Let sit for about 5 minutes to allow the yeast to activate.
- Add the flour, sugar, salt, eggs and butter to the milk mixture and knead with the dough hook on low speed for about 6 minutes or until the ingredients come together into a homogenous dough (it will be very dry at first until the butter works in). Scrape the bowl as needed.
- Continue mixing on medium speed for 4 minutes to develop the dough.
- Remove the dough from the bowl. Measure out 125g (about 1/5 of the total dough) and return it the mixer. Form the remaining dough into a 4 x 5" rectangle and wrap in plastic.
- Wearing gloves if desired, add the food coloring to the dough in the mixer a little bit at a time, adding more until you get a bright red color throughout. Form this dough into a small rectangle and wrap in plastic.
It may be easier to mix the color in by hand (in which case, gloves are your friend here!). Also, if there's a little bit of streakiness still in the dough and it's getting harder to work in, that's OK. The color will continue to permeate while it rests and will even out a bit when you roll it.
- Refrigerate both doughs for 6-12 hours.
- Meanwhile, roll the almond paste between two sheets of parchment paper until it forms a 9x10" rectangle. (You can trim and form the paste with your hands as needed to get the proper size.) Set aside at room temperature.
MAKE THE SYRUP
- Bring the sugar and water to a boil for two minutes.
- Add the rose water. Set aside.
The syrup can be made in advance and held in the fridge up to one month. Use any extra for glazing other sweet-filled pastries, or save it for sweetening up your iced drink or favorite cocktail.
ASSEMBLE & PROOF
- Roll out the dough: on a lightly floured surface, roll the plain dough to 9x15” with the long edge facing you. (Keep the red dough in the fridge for now.) Place the almond paste over the right 2/3 of the dough, lining the edges up as closely as you can. Fold the left edge of the dough (without almond paste) in towards the center, then fold the right edge of the dough (with marzipan) on top, lining up the edges of the dough as closely as you can to form a 5x9" rectangle with three layers of dough and two layers of almond paste. Roll this out gently to 6x10".
- Remove the red dough from the fridge and roll it to 6x10" as well. Place it on top of the almond dough, lining up the edges well. Wrap in plastic again and refrigerate for 2 hours (or freeze for up to 5 days).
- Roll the dough out on a lightly floured surface to approximately 12x24" (it will be very thin).
- Cut the dough in half lengthwise with the pizza cutter. Stack the two strips on top of each other. Along one long edge, lightly mark with a knife in 3.5" increments. Do the same on the other side, offsetting the starting point by 1 6/8" (half of 3.5) so that the marks alternate evenly from side to side.
- Cut from the first mark on one side to the next mark the other using your pizza cutter or knife. Continue cutting like this, creating a zig zag shape that results in several cut triangles.
- Working one triangle at a time, place the red side down and the wider end towards you. Gently roll the dough up from the wide end to create croissant-like shapes. Repeat with the rest of the triangles, then place them 3 by 4 on your baking sheets, pressing down slightly when you place them so they don't move around.
- Cover the trays with plastic and allow them to rise in a warm spot for about 2 to 2.5 hours. They should look puffy on the ends when they're ready to bake.
Want to bake your roselach another day? Consolidate them on your sheet pan (without allowing them to touch), wrap well with plastic wrap and freeze for up to one week. Spread them out onto sheet pans, allow them to defrost for about an hour and then pick back up at step 7.
BAKE IT NICE
- Bake at 350 degrees Fahrenheit for 10-15 minutes or until light brown. Brush with the rose simple syrup upon removing from the oven, then enjoy!
STORING YOUR ROSELACH
Roselach will always be best the day that they're baked, but they'll hold well at room temperature up to two days after baking. Store the cooled pastries in a sealed container or wrapped in plastic.