Cooking recipes - Desserts - How to make Roscón de Reyes?
- 650 g of strong flour
- 250 ml warm milk
- 25-30 g fresh yeast
- 120 g sugar
- 120 g melted butter
- 2 eggs and 1 egg yolk
- 10 g salt
- 2 and 1/2 tablespoons orange blossom water
- Grated zest of 1 large lemon and 1 orange
- candied fruit to taste
- 1 beaten egg
- 1 orange
- Bakeable figures
How to make Roscón de Reyes
First mix a little of the 250 ml of warm milk with 2 or 3 spoonfuls of the strong flour. Add 25-30 g of crumbled fresh yeast and stir everything together. Cover and leave to rise for 15-20 minutes in a warm place to ferment.
Once the starter dough has fermented, add the rest of the flour to a large bowl and gradually add the rest of the ingredients: sugar, lemon and orange zest, salt, milk, 2 eggs, sugar, the starter dough we had in another container fermenting, orange blossom water and finally the melted butter or margarine. Stir until the dough is homogeneous.
Flour a smooth surface and knead for a few minutes with your hands. If necessary, add a little more flour to be able to work the dough well. Shape the dough into a ball, and once well kneaded, keep it in an airtight container or covered with one or two damp cloths for a couple of hours in a warm, draught-free place.
After a couple of hours the dough should have doubled in size. Take it out of the bowl and knead it again on a smooth, floured surface, and little by little we shape it into our roscón. With this dough we have made two roscones, one larger and one smaller, but you can make one larger one or two medium-sized ones. If we are going to make two roscones, we separate the dough and knead each one, shaping it and making the hole with our fingers. The hole will become smaller when baked, so it is advisable to make it large. We must let them rest again for about an hour well covered and in a warm place, a good trick is to turn on the oven previously at 50°C and turn it off, and put the roscones in the oven turned off so that they stay warm.
Finally, we can paint our roscones with egg, and decorate them as we like, for example with candied fruit, candied oranges, flaked almonds, icing sugar, or whatever we prefer. If we want to add a figurine, this is the moment to hide it well inside the dough.
Once we have our roscon de reyes decorated, we put them in the oven preheated to 18o°C for about 20 minutes, if we have a small roscón, it will probably be ready after 15 minutes. We take them out, let them cool a little and if we like, we can cut them in half and fill them with cream, truffle or our favourite filling.