Roscón de Reyes
Today is the night of the Three Kings and, as is tradition, tomorrow you will have breakfast and even a roscón de reyes on many occasions accompanied with a chocolate.
I am excited to do it, especially because it comes out fluffy and tender with this recipe that Begoña gave me.
- 70 gr of strength flour
- A cube of fresh yeast (25gr)
- 100 ml of warm milk
Roscón de Reyes Mass:
- 500 gr of strength flour
- 200ml of whole milk
- 170 gr of sugar
- 120 gr of butter
- 3 eggs
- 2 tablespoons of orange blossom water
- The skin of a lemon and an orange
- A tablespoon of aged rum
- A teaspoon of salt
- Sugar with a few drops of orange blossom water
- Crocanti or natural laminated almond
- Candied fruits
- A beaten egg to paint
With these ingredients two donuts come out.
To make the roscones it is best to put it in the morning early, since you have to let the dough rest for a long time. First the sourdough, about 30/40 minutes, then the total dough about 3 or 4 hours and then the roscón before baking it for about 30 minutes. Cooking takes another 30 minutes. As you can see you have to start in the morning to make the roscones in the afternoon.
We put the flour in a bowl and gradually add the yeast dissolved in the warm milk. Beat well with a wooden spoon until the mixture is well linked. Let the dough rest in a warm place for about 30/40 minutes until it doubles in volume.
If we do not have a kneader we make a volcano with the sifted flour and we add the rest of the ingredients in the center and we knead, little by little as if we were washing clothes.
The kneader makes it easier to make the roscón, especially since we can do other things, in which the dough is linked. Place the sifted flour in the bowl of the mixer and add the ingredients little by little: milk, beaten eggs, sugar, salt, lemon zest and orange, orange blossom water and butter in ointment. Finally we add the sourdough and tie the two doughs until it is fine and elastic.
Let it rest in a warm place for approximately 3 hours to double its volume.
The first fermentation has just occurred, we have to move the dough again, introduce a large wooden spoon, turn it over and pour the dough on the flour-dusted counter and knead it. We do it with our hands lightly greased with olive oil.
We divide the dough in two, I already told you that two donuts come out. To shape them we make a ball and we open a hole in the middle and we expand it until we get the shape of a donut. The hole has to be big enough so that it doesn’t close, you have to take into account that the dough is going to double again. If we make it smaller you can put an oil-brushed aluminum ring.
We must not forget to put the surprise and now is when to put it.
We place the roscón on baking paper, brushed with a little oil on a baking sheet and leave it in a warm place so that it doubled its volume again in half an hour.
When it has doubled its volume, we paint it with the beaten egg carefully without pressing so that it does not come down and it is generously decorated with the almonds, the sugar with orange blossom water and the frosted fruits.
The oven must be preheated to 220ºC. To get the necessary humidity during baking we put about three glasses of water on the oven tray.
When introducing the roscón we lower the oven temperature to 200ºC and bake for 15 minutes we lower the temperature to 180ºC. We leave it in the oven until it is well cooked, the time depends on the oven, it is usually about 15 minutes.
It is important not to remove it from the oven prematurely. This type of mass does not sit well with sudden changes in temperature. We leave it for a while in the oven with the door half open, before finally removing it.
We can consume it like this or open it in half and fill it with cream, pastry cream, truffle, chocolate. Today I heard that there are those who fill it with sobrasada. There are tastes for everything.