If you like Christmas desserts and are curious about Spanish customs, we encourage you to try your hand at preparing one of our favourite Christmas desserts: the "Roscón"!! Shall we start?
What do you need?
½ glass of rum, 550 g. of bread flour, 100 g. of milk, 2 XL eggs, 25 g. of compressed yeast (do not freeze because it loses strength), 150 g. of sugar (ground until it becomes icing sugar), 170 g. of soft butter, 1 pinch of salt, 1 lemon peel and 1 orange peel (freshly grated) and 30 g. of orange blossom water. In order to decorate your "Roscón de Reyes" mix one egg, some candied fruit, some sugar moistened with orange blossom water and some laminated almonds.
Ready to start working on your first "Roscón de Reyes"?
- Wam the milk at 40 ° C. Then add the compressed yeast until it is well undone.
- Add 50 g. of flour and knead into a ball. Then, place the ball in a bowl covered with a damp cloth and leave it rest in a warm place until doubled in volume.
- Meanwhile, with the remaining flour form a volcano, include the remaining ingredients and all start kneading until you get a compact dough.
- Add the yeast ball that you had previously prepared and mix everything well. If you observe that the dough remains too wet or it sticks, add more bread flour.
- Make a ball with the dough and place it in a covered container near a heat source, about half an hour, or until doubled in volume.
- Once the volume is adequate, knead the dough a little more in order to obtain the final shape. You will first make a ball. Then, you will make a hole in the centre and will continue stretching it until you get the typical shape of the roscón.
- This is the right time to introduce the surprise that must be properly wrapped in plastic wrap.
- Place the roscón in a baking dish, on parchment paper and let it bake in the oven for an hour or until doubled in size at a temperature of about 40ºC.
- Afterwards, get the roscón out of the oven and increase the temperature to 180°C, activating the heat up and down. While you wait for the oven to reach the appropriate temperature, you can decorate the roscón. First paint the surface with beaten egg, being careful of not squeezing the dough. Add the candied fruit, the moistened sugar and the sliced almonds.
- Put the roscón back in the oven at 180ºC for about 20 minutes.
- Take the baked roscón out and let it cool down.
- One last cooking tip: make sure that, when you take the roscón out in its last fermentation to decorate, it does not suffer a sudden change in temperature that might cause it to go down.