Roscón de Reyes fast filling with mascarpone cream

This fast and delicious Roscón de Reyes is the one we have already prepared several times at home this year. We did not want roscón with candied fruit and we have put candied orange and almonds

Ingredients

• 500 g of flour strength
• 2 large eggs, beaten
• 90 g sugar
• 50 ml water
• juice of an orange (about 65 ml)
• 25ml orange blossom water
• the zest of one Orange
• zest of one lemon
• 1 teaspoon pure vanilla extract
• 35 g fresh yeast or 12 g dry baker's yeast with 50 ml water
• 8g salt
• 100g diced cold butter

To decorate

• 1 egg, beaten
• Candied orange
• 2 tablespoons sugar moistened with a few drops of water
• 100 g almond in granillo

For the cream

• 200 g mascarpone
• 500 ml Nara
• 4 tablespoons icing sugar
• 1 teaspoon vanilla

Directions

In a bowl of electric mixer,. We put the flour, sugar and egg (the rest we save to paint the roscón later), the orange and lemon zests and knead. Add the water (leaving aside 50 ml without adding) and the orange juice together with the orange blossom water. We do not add salt, yeast and butter and neither 50 ml of water that we will have set aside.

We knead at medium-high speed (I did it at number 4 of a blender that reaches 6).

Meanwhile. we temper the 50 ml of water and add the yeast. Mix and set up.

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 15-20 minutes kneading at medium speed. This time is necessary for gluten to develop. The dough will peel off the walls of the bowl, will be elastic and flexible and when touched should not be sticky or leave traces of dough on the fingers when touched. We can also stretch a piece of dough with our fingers without the dough breaking.

Then add the cold butter cut into cubes and knead until it has integrated well and there are no traces of butter (about 10 minutes). The dough will not be sticky and will peel off the bowl forming a ball.

To prepare it by hand, knead for 2-3 minutes: a kneading and a rest of 5-10 minutes. And so 4 or 5 kneaded until you see that the dough is elastic. The worst thing will be with butter because the dough will be very sticky and you will have to knead until the dough is not, but I promise you that the result will be worth it

We form two portions of about 500 g and give them an oval shape. Wrap in greased film and let cool overnight in the fridge (or at least three hours).

After cooling time we stretch the dough with a roller or with our hands forming a rectangle of about 45 x 40 cm. We form with the dough a roller by winding it completely. We form with this curl a circle joining one end with the other, and put it on a baking sheet lined with a baking paper.

We let stand in a place free of currents. To do this, turn the oven on at 50 degrees and let it heat up for a few minutes. We turn it off and put the baking tray in with the dough. We close and let stand for 2 hours or until it has doubled its volume.

Remove from the oven and turn on the oven at 200 degrees with heat up and down.

Paint with egg and decorate with candied orange, chopped almond, and with sugar slightly dipped in water, bake 190 degrees for 20 minutes with heat up and down. We have to be careful that we don't get on with it, so we'd better need a few more minutes than not get over it.

Let cool on a rack.

To prepare the mascarpone cream, in a bowl, work the mascarpone with rods along with the vanilla and sugar until it is creamy and soft. Add little by little the cold liquid cream mixing with the rods until we have a homogeneous cream.

Fill the roscón by cutting it in half. Decorate with some raspberries and enjoy the most beautiful night of the year guapetones

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 cream, 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