Roscón de Reyes - First part

Roscón de Reyes is a cake pastry typically eaten on january 6 to celebrate the Epiphany. It is usually eaten with a good hot chocolate (the spanish one of course! really thick and rich).


There are different kind of Roscón some of them are filled with cream, custard or many other things. You can find the decorated with fruit, sugar or almond flakes...but the pastry remains always the same.
This recipe is based on Ivan Yarza's recipe. It's not difficult to make, but it needs time...you know when making bread that letting the bread rise and the fermentation is the key, so be patient and enjoy it!

You can make a big one or 2 little ones with these ingredients.

For the preferment:
90 g bread flour 
50 g full milk 
2 g of fresh yeast 

For the dough, the next day,
110 g milk 
340 g bread flour 
110 g sugar 
15 g fresh yeast 
2 eggs (size L) 
2 small teaspoons orange blossom scent 
60 g butter 
The zest of one lemon and one orange
Pinch of salt 
3 teaspoons rum 
candied fruits or almandras or sugar to the decorate
1 egg beaten
2 sticks of cinnamon, lemon and orange peel to infuse the milk


Directions

1. Prepare prior ferment.

You just have to mix the ingredients. 
Start the day before and left it in the fridge covered with a film or in a tupper. 
Put in a saucepan the orange and lemon zest with the cinnamon and milk. Boil it for about 5 mins and leave to infuse the whole night. Add the Rhum and orange blossom scent.


2. The dough

In a bowl mix the flour, the yeast, sugar, orange zest and lemon, a pinch of salt and the preferment(is small pieces). Mix well. 
Add the eggs and the infused milk. Work the dough for about 5 mins and leave it 15 mins to rest.
Add the butter in small pieces and knead it until the butter is completely incorporated in the dough. Work it until you have a shiny dough.


3.The first fermentation
Leave the dough in a bowl covered in a warm place until it doubles its volume (about 2 hours).