Roscón de reyes - Spanish Christmas Cake.
Cooking Roscón de reyes - Spanish Christmas Cake is an enjoyable thing, additionally it ends up being more special value if you cook it yourself. By utilizing the complying with 24 ingredients, you can start cooking 5 actions. observe the following area for you to begin cooking immediately.
Ingredients of Roscón de reyes - Spanish Christmas Cake
- Prepare of Preferment.
- Prepare 1/2 cup (120 ml) of warm milk.
- Prepare 4 g of instant dry yeast.
- You need 1 tsp of sugar.
- Prepare 2 tsp of bread flour.
- It's of 💕For The Dough.
- Prepare 4 cups (440 g) of bread flour.
- You need 1/4 tsp of salt.
- You need 50 g of sugar.
- Prepare 120 ml of milk.
- You need 3 of eggs.
- You need of Zest of an orange.
- It's 15 ml of vanilla extract.
- Prepare 1 tsp of orange blossom water.
- You need 60 g of soft unsalted butter.
- It's of 💕Fillings.
- You need 2 cups of Pearl sugar (I used 80g).
- Prepare 150 g of dried apricots.
- It's 1/2 cups of dried cranberries (soaked with 50ml Rum or orange).
- It's of 💕For the decoration.
- It's 1 of egg yolk.
- You need 30 ml of milk.
- You need 30 g of almond flakes.
- You need 30 g of pearl sugar.
Roscón de reyes - Spanish Christmas Cake instructions
- In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1).
- For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size..
- Turn the dough out onto a surface and knead for 3-4 minutes. Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid..
- Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it..
- Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm..
