The bread in the picture is my first roscón de reyes ever. I looked forward for years, but after all the food in December and in January I always try to be more restrained. As this Christmas I behaved well and even lost two pounds, I decided to reward myself with this wonderful roscón: a sweet, fluffy bread, delicious to eat a with a glass of of milk and better if with a hot chocolate or a champurrado. Happy Día de Reyes!
Read more ¿Qué más? The easiest bread pudding recipe EVER (EXCLUSIVE RECIPE)
Embedded content: http://youtu.be/Nnus5HYDK6A
Ingredients for the starter dough
¾ cup of flour
¼ cup of lukewarm milk
1 tablespoon of yeast
1 teaspoon of sugar
Ingredients for the dough
3 cups of all-purpose flour
¼ cup plus 2 tablespoons of lukewarm milk
1 tablespoon of yeast
2 eggs, lightly beaten
4 tablespoons of melted butter
2 tablespoons of rum
½ cup of sugar
Zest of an orange peel
¼ teaspoon of salt
Ingredients for the egg wash and garnish
1 egg, lightly beaten
1 tablespoon of milk
1 tablespoon of water
½ cup sugar
Candied fruit
Slivered almonds
Preparation of the starter dough
1. In a bowl add the milk with the sugar and add the yeast, stir and add the flour, mix well and make a ball.
2. In another bowl with some warm water, place the dough ball. Let the dough rise and ferment for about 10-15 minutes. Once afloat, it will be ready for use.
Preparation of the dough and the roscón
1. In the bowl of a mixer with the dough blade, add the milk, yeast, eggs, butter, sugar, rum, grated orange peel and salt and mix.
2. Add the starter dough and discard the water.
3. Begin to knead in the mixer and add flour. Knead until smooth and elastic dough.
4. Cover the bowl with a damp kitchen towel or plastic wrap and let dough rise until doubled in size, about an hour.
5. Once the dough has doubled in size, grease your hands with vegetable oil and make a ball. With the index finger and make a hole in the center of the ball. Go enlarging the hole until it fits the hand and continues until the desired size .
6. Place the roscón on a tray either greased or covered with parchment paper. Let ir rise for a half hour.
7. Prepare a mixture to glaze with egg, milk and water. Varnish and decorate with candied fruit, almonds and sugar.
8. Preheat oven to 375F .
9. Bake for 8 minutes. Lower the oven temperature to 350F and bake for about 20-22 minutes until the roscón is golden brown.
10. Let cool on a rack.
For more of my recipes, check out my cooking blog.
Image via Enriqueta Lemoine
