This is the roscón that I have prepared this year. I was going to give one to my cousins who spend these days together and I thought that better than two or three equal roscones, this year I would form a tower of roscones, in the form of a Christmas tree to say goodbye to these holidays in style.
I know that it has not been the dream Christmas, at least not for us who like many have had to change plans and cancel meetings. but even so, we have all been in health, that word that has taken on another dimension. And as I always tell you, you have to put a smile on life because there are always reasons for it.
So this is the roscón of the family this year, the one that will unite us around the table to celebrate the Kings and that today I dedicate to you. You're going to love it and you'll see.
- 375 g of strength flour (I used the Allinson which has 12 g of protein)
- 1 large XL egg beaten (about 75 g)
- 100 g sugar
- 40 ml milk or slightly warm water
- 60 ml of juice from an orange
- 20 ml of orange blossom water
- the zest of one Orange
- zest of one lemon
- 1 teaspoon pure vanilla extract
- 25 g fresh yeast or 12 g dry baker's yeast
- 6 g of salt
- 80 g diced cold butter
For decorating the cake
- a little beaten egg
- almond in granillo
- filleted almond
- some water
In a glass mix the warm milk slightly with the yeast and set aside.
In a bowl of electric mixer,. put the flour, sugar and egg, orange and lemon zests and knead. Add the orange juice along with the orange blossom water. Do not add salt, yeast with milk or butter.
Knead at medium-high speed.
When all the ingredients in the bowl are well integrated, add the yeast mixture and continue kneading for 5 minutes.
Then add the salt and continue kneading until the gluten has developed. We will need about 10-15 minutes kneading at medium speed. This time is necessary for gluten to develop. The dough will peel off the walls of the bowl, be elastic and flexible and when touched should not be sticky or leave traces of dough on the fingers when touching it.
Then add the butter cut into cubes and knead until it has been well integrated and there are no traces of butter left (about 5 minutes more). The dough will not be sticky and will detach from the bowl forming a ball.
If we want to do it by hand, we will alternate kneading of 2-3 minutes with rests of 5-10 minutes. And so 4 or 5 times until the dough is elastic. The worst will be with the butter because the dough will be very sticky and will have to be kneaded until the dough is not. You have to be patient.
Once we have the dough ready, we form a ball and put it in a bowl lightly greased with oil. Cover and let stand 2 hours or overnight in the fridge.
After this time of rest, we form the roscones. This year I decided to form 4 roscones of different sizes as follows:
Cut the dough in two and each in turn into two others so that we have 4 equal pieces.
- We take the first piece and divide it into two (A and B).
- Ornimos A to one of the 3 pieces that we have left. This will be the base thread bigger.
- Take B and we divide it in two (1 and 2). One half (1) is joined by others of the 2 pieces that we have left. This will be the second thread.
- The other half (2) will be the smallest roscón, it will be the fourth roscón
- The remaining piece will be the third roscón.
We form with each portion a ball, bowling to apply a little pressure. This is the time to hide the gift and the bean if we want to do it. With the help of the hand we open a hole in the center
With our finger we open a hole in the center and form the roscón by gradually opening the center. We will put a glass, or greased mold in the center so that the hole is maintained.
Let stand in a place free of currents. To do this, turn on the oven at 50 degrees and let it heat for a few minutes. We turn it off and put inside the baking tray with the threads. Close and let stand for 2 hours or until it has doubled in volume.
Remove from the oven and turn on the oven at 200 degrees with heat up and down.
We paint with egg very carefully, and decorate as we like. In my case, with laminated almond, chopped almond and with sugar slightly dipped in water.
We bake to 190 degrees for 15-18 minutes with heat up and down. We must be careful that we do not burn so better need a few more minutes than not to spend.
Let cool on a rack. Open in half and fill with whipped cream. We decorate with red fruits and Happy Morning of Kings!
Tips and Tricks
- We can freeze the roscon before baking it once it's formed. In this case when we want to bake it, we defrost it during a car in the fridge and the next morning we leave it out of the fridge for two hours and then bake it
- We can also freeze it once baked, cut into pieces wrapped in film paper and put them in a frozen bag or in an airtight container.
- We can fill it with chocolate, pastry cream or your favorite cream.
- Difficulty: easy
- Preparation time: 50 minutes plus 1 night in the fridge plus 2 hours of rest plus 20 minutes of oven
- Servings: 8