The Roscón de Reyes is a tradition that goes beyond our borders as for example in France, Mexico or Colombia among others. Undoubtedly, this tradition is one of the favorites of the youngest and sweet lovers. It is traditionally eaten with a hot chocolate during the cold night of the 5th of January after the Magic Kings Parade. There are many varieties regarding the filling so we will make the most traditional, together with two options for the filling. Are you ready to start?
350 grams of strength flour
25 grams of fresh yeast (do not use chemical yeasts type Royal)
130 grams of whole milk (125 ml)
100 grams of sugar
75 grams of unsalted butter (in ointment)
1 whole egg plus 1 yolk
grated orange 1
1 tablespoon of aged rum
1 large spoonful of orange blossom water or orange essence
1/3 of a small spoonful with fine salt
We dissolve the fresh yeast in the warm milk and let it rest 15 minutes.
We reserve 30 grams of flour and the rest (320 grams) we sift in a bowl, add the orange zest and sugar.
When the previous 15 minutes have passed, add the yeast milk to the mixture and stir well to obtain a porridge. Now add butter, orange blossom water, rum, salt and egg yolk and mix well.
With the reserved flour, sprinkle a little the work area and start working the dough until it rolls on the table without sticking using the least amount of flour that we had reserved
We make a ball with the dough and leave it in a bowl with the floured bottom, cover with transparent fil and leave it somewhere warm for 2 to 3 hours (until the dough has more or less doubled its size).
We put baking paper on the baking tray. We knead for a couple of minutes to eliminate air, form a ball and make a hole in the center. When we have it, put it on the baking tray and cover it with another baking paper. We leave it between 45 and 90 minutes, until the dough has doubled its size. Once ready we paint with beaten egg and decorate with what we like, we opted for something traditional, candied fruit.
We put it in the oven at 165ºC (previously preheated) for about 20-25 minutes, until it is brown. Allow to cool well before filling.
For the cream filling, 500 ml of liquid cream and 4 tablespoons of sugar are needed. If you prefer the stuffed truffle roscón add two tablespoons of pure cocoa powder to 500 ml of cream and sugar and mount everything with a rod. Fill the stuffing into a pastry bag and distribute well throughout the roscón.
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