Who doesn’t know the “roscón de reyes”? It is a brioche-like pastry with that special touch of citrus fruits and orange blossom water. A typical recipe for the day before and on the day of the Three Kings. It can be eaten as it is or filled with whipped cream, truffle, ganache or whatever you like best.
Productos con los que prepararla
Ingredients
- 50 g sugar
- Zest of 1 lemon
- Zest of 1 orange
- 90 ml whole milk
- 18 g fresh yeast/6 g dry yeast
- 375 g of strong flour
- 1 pinch of fine salt
- 30 g honey
- 8 g orange blossom water
- 110 g beaten eggs
- 45 g cold butter
- Decoration (pearl sugar, flaked almonds or almond kernels, candied fruit… to taste.)
Instructions
- Put the blades in the mixing bowl with the sugar and zest and blend for 1 minute on speed 3.
- Bring the milk to approximately 18º and dilute the yeast in it.
- Add all the ingredients except the butter into the mixing bowl and set the mixer to the kneading programme for 2 minutes.
- Leave to stand for 5 minutes, add the cubed butter and repeat the kneading programme for 2 minutes.
- Remove the dough, roll into a ball and leave to rest in a greased and covered bowl for 5 minutes.
- During this time, clean the mixing bowl and blades and grease them with light olive or sunflower oil. Put the dough back in and knead for 3 minutes this time.
- Remove the dough with lightly greased hands and knead by hand for about 3 minutes.
- Roll the dough into a ball, cover it with the bowl upside down and leave to rest for another 5 minutes.
- Repeat the operation of kneading by hand for 3 minutes, make a ball and leave in the greased bowl, well covered, until it more or less doubles in volume or until the mark “bounces” outwards when touched with the finger, about an hour and a half, depending on the temperature of the room.
- Remove the dough from the bowl, squeeze to release the gas inside and cut into 6 portions as evenly as possible.
- Shape each of these portions and place in a greased mould of about 24 cm with a central chimney or with a mould in the centre so that it keeps its shape and does not close up.
- Cover and leave to rest again to double in volume, about an hour (depending on the temperature of the room).
- Turn on the oven without air with heat up and down at 180º.
- When the cake has doubled in size, paint the cake with a beaten egg and a brush and decorate to taste (with flaked almonds or almond kernels, pearl sugar, candied fruit…).
- Bake for about 25 minutes. Remove and leave the mould to cool on a wire rack. After about 20 minutes, remove from the mould and leave to cool completely on the rack.
- If you want to fill it, you can prepare the chosen cream (whipped cream, truffle, ganache of any type of chocolate, custard…), cut the cake in half horizontally and fill it with the help of a piping bag.