350 grams of baking wheat flour
25 grams of fresh yeast
125 ml of fresh milk
100 grams of sugar
75 grams of butter (left at room temperature for soft malleable texture)
1 whole egg + 1 egg yolk
orange zest
1 tbs of rum
1 tsp of orange blossom essence (fit for food)
a pinch of salt
To decorate: candied fruit, sugar, almonds, or whatever you like
Put the fresh yeast in warm milk and dissolve with your fingers. Leave for 15 minutes so the yeast activates.
Put 320 grams of flour in a bowl. In the center place the orange zest and sugar.
When the milk and yeast are ready add it to the center of the flour
Stir the center with a spatula, slowly incorporating the flour on the bottom and sides of the bowl until a thin paste forms, however flour must remain on the walls of the bowl
Add the butter, the orange blossom essence, the rum, the egg yolk and the salt
Mix well with the spatula until you have a sticky dough, incorporating the flour on the walls of the bowl
Sprinkle the table you will be working on with the rest of the flour. Put the roscón de reyes dough and knead. It will stick to the surface at first, but as you knead it it will stop sticking. If it's impossible, add some more flour (only if strictly necessary). The dough has to be slightly sticky, but if you slide it quickly through the surface it mustn't adhere to it
When the dough is ready shape into a ball. Sprinkle some flour in a large bowl and put the dough in it. Cover with cling film and put the bowl in a warm place, perhaps a room with a heater. The mass must double it's volume, and it can take from 2 to 3 hours depending on the temperature
When the dough has grown enough remove from the bowl and knead for one minute to remove the air from it.
Form a ball with the dough. With both thumbs make a hole in the middle and enlarge to give the roscón de reyes it's shape. It must have more or less the size of the baking tray you will be using
Line the tray with baking paper and put the dough on it. It's likely it will shrink a little. Spread it evenly on the tray until it has a good size. If the dough sticks on the baking paper it doesn't matter.
Cover the dough with another sheet of baking paper and let it leaven in a warm place until it's size doubles. It should take between 30 and 60 minutes.
Once it's leavened, with a brush paint the roscón de reyes with egg batter and decorate to your taste
Put the tray in the oven for 25 minutes at 160º C (302º F) until it gets a golden color and remove from the oven.
Let it cool before cutting or filling it.
If you happen to be visiting Spain during the winter holidays, don't miss out on Roscón de Reyes!
Viner vi tror du gillar
Fler recept
Skurna lövkakor
Skurna
Päronbiskvier
Päronbiskvier
Äppeldricka
Enkelt!!!
Pizzadeg
Pizzdeg
Veganska skrabbelucker
Veganska munk Halva receptet blir ca 8 st
Glutenfria Kolbullar
Glutenfria
Citrondrömmar
Glutenfria skrabbelucker
Munk
Rabarbertini – vodkadrink med rabarber och citron
Mycket gott! Jag hade inte äggvita och vanlig sockerlag. En härligt rosa fördrink med mycket…