Undoubtedly the king of these days is the roscón. In cities like Madrid, they eat all year round, but what is certain is that these days are not lacking.
350 g of strong flour
125g milk heated with a cinnamon stick and lukewarm
75g butter at room temperature
25g fresh yeast
a pinch of salt
1 teaspoon of orange blossom water
Pour all the ingredients into the bowl of an electric mixer.
Knead about 10 minutes until all the elements are integrated.
Turn the dough over the work surface and form a ball with the help of a little oil in your hands so that it does not stick to us, and place it in a bowl. Cover with plastic wrap.
Let the dough rest for 1 hour.
We take out the ball and make a hole in the center. Place the roscón on a baking tray with a container in the center to keep the hole.
Let stand again for an hour until it doubles its volume.
Brush with egg and decorate with sliced almonds and almond kernels.
Bake 30 minutes at 160 degrees.
Let cool and if you like fill with cream or whipped cream.
Photography and recipe by Loleta .