The “Roscón de Reyes”: home recipe tested by Deulonder
The “Roscón de Reyes” puts the colophon to a party full of sweets, so we propose a light recipe that does not lose the traditional aromas of this family party so endearing.
It is true that making a “roscón” is not that easy. It requires time and is laborious, but nothing complicated. That’s why in Deulonder we think it’s worth cooking one at home because the final taste is more delicate and does not have pre-made products. If you have a Thermomix it will be easier to prepare the dough, which can also be made with a traditional mixer.
Here are the ingredients:
For the dough:
150 ml. milk.
160 gr. Of flour of strength.
40 gr. Pressed yeast.
Rest of ingredients:
150 gr. of sugar.
Zest of 1/2 lemon and 1/2 orange.
2 tablespoons of orange blossom water (you’ll find it in supermarkets and large supermarkets).
100 gr. of butter.
400 gr. Of flour of strength.
A little bit of salt.
Egg whipped with little water.
Wet sugar (sugar with a few droplets of water and very mixed).
The dough should be prepared the night before, mixing in a bowl -better not metallic – milk at room temperature and yeast. Once dissolved (we can help with a wooden spoon) add the flour and mix well again. Cover the dough with plastic wrap, making sure it is very closed, and then we will cover it with a kitchen towel. We will let it rest all night.
The next day and with the help of the Thermomix, we will start glazing the sugar. Add the lemon and orange zest, and glaze again. We will incorporate the eggs and orange blossom water. Then the butter (quite melted). We will mix everything well a few seconds in veil. 2-3.
Then add the mixture to the dough that we had resting over night and mix again at the same speed until there is a homogeneous dough. Finally, we will put the flour and the salt and we will program 7 min. Slow mixing speed.
Now let the dough rest for one to two hours in a bowl, or in the same container of the thermomix, covered with a cloth.
Now comes when we have to roll up and get to manually manipulate the dough. Basically it is about making a ball as uniform as possible. Once this operation is done, we will allow it to rest again before making a hole in the center, which we will expand to obtain the typical shape of the “roscón” until the dough occupies the outside of a baking dish, which we have previously buttered or used a sheet of teflon or silicone. It must be foreseen that, with these quantities, we are baking a large roscón. Atention! If we want to put a surprise inside: now is the time!
Cover the dish with a dish towel and a plastic bag, and let it stand again at room temperature for one hour.
As for its cooking, the oven must be preheated to 200 °. Meanwhile, we can prepare candied fruits and sugar for the adornment.
After the hour is painted with the egg and is adorned with candied fruits and wet sugar, and put in the oven for 40 min. At this time the temperature is lowered to 180 °. If we see that it is getting too toasted we will cover it with aluminum foil to avoid burning.
Good profit and! Attention with the bean!