Three Kings Day is a very special date, especially for the smallest of the house. It is a day of traditions and celebration with the family; and among those traditions stands out the one of eating the typical roscon de reyes. How can it be otherwise, on this website we present a very special recipe to make a great homemade roscón de Reyes and be able to enjoy it as a dessert with all your loved ones.
Ingredients (20 servings)
For the sourdough:
- 70 gr. milk
- 10 gr. fresh baker's yeast
- 1 teaspoon of sugar
- 130 gr. strength flour
Flavored sugar:
- 120 gr. sugar if you have TMX or icing sugar if you don't have
- 3/4 orange peel
- 3/4 lemon peel
For the mass:
- 60 gr. milk
- 70 gr. of butter
- 2 eggs
- 20 gr. fresh baker's yeast
- 30 gr. orange blossom water
- 450 gr. strength flour
- 1 tip of salt
Decoration:
- I beaten egg
- candied fruits
- Rolled almonds
- sugar
Note:
Keep the ingredients at room temperature.
Crafting
First we are going to prepare the roscón sourdough. To do this, we undo the yeast in the flour with our hands and mix it with the rest of the sourdough ingredients until it forms a compact ball.
We put the ball in a bowl and we cover with warm water (that when touched it does not produce us neither cold nor heat). We wait until the dough floats and has doubled in volume (it can take between 25 minutes and an hour).
While it finishes doubling its volume we prepare the flavored sugar: we grate the orange and lemon peel and mix it with the icing sugar.
When the ball has doubled its volume and is ready to use, we continue preparing the main mass. We undo the yeast in the flour with our fingers and we add and mix the milk, the eggs, the flavored sugar, the salt and the sourdough. We mix it well and put it on a floured surface and with our hands, with a little chop, we knead it little by little. We add the butter as we knead until we have a smooth and homogeneous dough.
We put the dough in a bowl and cover it with a cloth. We let it rest until doubled in volume (approximately 1 hour and a half).
We put the dough back on the counter and knead it a little more to degas it. We divide it into portions depending on the amount of roscones we want to make. I usually divide it in two and I get two roscones of 8-10 large portions.
We shape the dough into a ball and crush it. We introduce our fingers in the center and we are making the hole little by little.
Spread the roscón with beaten egg, add the candied fruits in strips and the sliced almonds to decorate. We put sugar on top and wet it with the help of a silicone brush.
We let the dough rest until it has doubled in volume.
We preheat the oven to 200º. When it is hot we introduce the roscón and we have it for 20 minutes. You have to be aware that it does not brown too much. If we see that it is already golden enough, we put a sheet of albal paper on top so that Do not burn yourself.
We take out the roscón and if we feel like it we can fill it with cream, pastry cream, chocolate ...
Happy Kings!