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
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