How do Tutorial Delicious Roscón de reyes - Spanish Christmas CakeTips

Delicious, fresh and tasty.

Best savings for Roscón de reyes - Spanish Christmas Cake overstock.

Roscón de reyes - Spanish Christmas Cake You can toasting coddle Roscón de reyes - Spanish Christmas Cake adopting 24 technique furthermore 5 than. Here is how you do one proud.

compound of Roscón de reyes - Spanish Christmas Cake

  1. This of Preferment.
  2. You need 1/2 cup (120 ml) of warm milk.
  3. use 4 g of instant dry yeast.
  4. give 1 tsp of sugar.
  5. add 2 tsp of bread flour.
  6. use of 💕For The Dough.
  7. give 4 cups (440 g) of bread flour.
  8. then 1/4 tsp of salt.
  9. use 50 g of sugar.
  10. a little 120 ml of milk.
  11. a little 3 of eggs.
  12. add of Zest of an orange.
  13. You need 15 ml of vanilla extract.
  14. add 1 tsp of orange blossom water.
  15. also 60 g of soft unsalted butter.
  16. You need of 💕Fillings.
  17. a little 2 cups of Pearl sugar (I used 80g).
  18. then 150 g of dried apricots.
  19. This 1/2 cups of dried cranberries (soaked with 50ml Rum or orange).
  20. add of 💕For the decoration.
  21. Prepare 1 of egg yolk.
  22. then 30 ml of milk.
  23. You need 30 g of almond flakes.
  24. add 30 g of pearl sugar.

Roscón de reyes - Spanish Christmas Cake program

  1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1).
  2. 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..
  3. 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..
  4. 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..
  5. 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..