We did not want to let this year go by without starting as tradition dictates, with the classic Roscón de Reyes, so we have looked for how we can adapt it to our kitchenware and we can only tell you that it has been Tremendous!, so if you want to make your own here we leave you the recipe for the traditional roscón that never fails and from it we advise you to let your imagination run wild to decorate it to your liking.
- 450 gr of strong flour
- 120 grams of sugar
- Zest of 1 lemon
- Zest of 1 orange
- 70 g unsalted ointment butter
- 60 ml of milk
- 2 eggs
- 20 g of fresh yeast
- 1 pinch of salt
- 1 splash of orange blossom water
- 1 egg to paint the roscón
For the preference:
- 70 ml of warm milk
- 10 gr of fresh yeast
- 1 teaspoon of sugar
- 130 gr of strong flour
- 1 orange
- 150 grams of sugar
- 75 ml of water
- 1 dessert spoon of bicarbonate of soda
- We start by preparing the preferment. We undo the yeast in the warm milk and reserve 5 minutes. In a bowl, mix the flour with the sugar and add the reserved milk. Mix until all ingredients are incorporated and form a ball. We leave this ball in a bowl with warm water that covers it for 15-20 minutes or until half of the ball is out of the water.
- In the bowl of the mixer or in a bowl if we are going to prepare it by hand, add the sifted flour, together with the sugar, the orange and lemon zest, the butter, the milk, the eggs, the crumbled yeast, the dash of orange blossom water and the ball of preferment.
- We knead for 10-15 minutes, depending on whether we do it with a mixer or by hand, we should have a non-sticky and elastic dough.
- Let stand in the same covered bowl for 2 hours or until doubled in volume.
- While it rests or even the day before, we take the opportunity to make the candied orange. We wash an orange well, put it in a Efficient Plus saucepan covered with water and with a teaspoon of baking soda. Put the fire just until it starts to boil, remove the oranges and throw the water.
- In the same saucepan add 75 ml of water and 150 g of sugar, add the oranges and let cook over low heat for 1 hour. Remove the oranges and place them on parchment paper until they are completely cold.
- It's time to form the roscón. We try to manipulate the dough as little as possible, we form a ball and with the help of our fingers we make a hole in the center.
- Butter a plating ring that we place in the center of a low Efficient saucepan of 30 cm, we also butter our saucepan. We place the roscón around the ring in the center of the saucepan, we take the opportunity to put the king and the bean, cover and let rise for a couple of hours or until it has occupied the entire saucepan, depending on the temperature it can take up to 8 hours, it is best to leave this process for the night and bake it in the morning.
- We paint with beaten egg, place the candied orange segments and sugar soaked with a few drops of water.
- Preheat oven to 200ºC and bake for 5 minutes, after the time we lower the temperature to 180ºC and bake for 20-25 more minutes.
Photographs and recipe by MJ .