How to make
Dissolve the yeast in the lukewarm milk with a bit of sugar. After about 20 minutes, it should have activated.
Combine the sifted flour with the remaining sugar, vanilla, butter and add the effervescent yeast. Gradually knead a smooth and elastic dough. Put it in a suitable bowl, cover it with foil and let it rest in the fridge for about 30 minutes. Roll out the dough into 2 sheets with a thickness of about 3/4″ (2 cm). With a ring or glass, cut out circles.
Make 4 cuts with a knife on each circle, starting from the outside in, but do not go all the way to the middle. Incisions are made at 12, 3, 6 and 9 o’clock (imagine that the circle is a clock). If you like, you can make more cuts between the initial 4 to make it a more leafy rose.
Put a piece of Turkish delight in the middle and start bringing the sections together. First wrap one around the delight, then carefully wrap the next in the opposite direction and then the remaining 2, one after the other.
Finally, finish forming the resulting roses. Arrange them in greased forms for muffins. Optionally, you can brush them with beaten egg yolk and a little milk. Bake the sweet roses in a warm oven at 390°F (200 °C) for about 20 minutes.
Serve them sprinkled with powdered sugar.
