Ingredients
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650 gr force flour
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250 ml warm milk
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25-30 gr fresh yeast
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120 gr Sugar
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120 gr melted butter
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2 Eggs
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1 yolk
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10 gr Salt
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2 and 1/2 tablespoons orange blossom water
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1 lemon Grated skin
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1 orange Grated skin
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To decorate:
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to taste Frosted fruits
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Sugar
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1 Eggsbeaten
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Bakable figurines
Directions
The roscón de reyes is a light pastry that is traditionally eaten on Three Kings Day (Jan 6), but can be enjoyed before and after this date. It is a large ring of light, sweet bread, decorated with slices of candied or crystallized fruit of various colors.
The story says that the greatest promoter of this sweet was French King Louis XV. The Court cook, of Slavic origin, wanted to entertain the Monarch on Epiphany Day with a traditional donut from his land, but with a surprise inside: a diamond medallion that he bought thanks in collaboration with other members of the service.
Nowadays, some roscones contain cream and even chocolate. Somewhere inside the bun, hidden, there is a religious figurine. Whoever comes across it is supposed to pay for next year’s roscón. Watch your teeth!
How to Make Roscón de Reyes:
- First mix a little of the 250 ml warm milk with 2 or 3 tablespoons of the strong flour.
- Add 25-30 grams of crumbled fresh yeast and stir.
- Cover and let it ferment for about 15 or 20 minutes in a warm place.
- Once the dough has fermented, put in a large bowl and add the rest of the flour and gradually add the rest of the ingredients: sugar, lemon and orange zest, salt, milk, 2 eggs, sugar, orange blossom water, and, finally, the melted butter or margarine.
- Stir until you get a homogeneous dough.
- Flour a smooth surface, and knead for a few minutes with your hands. If necessary, add a little more flour to be able to work the dough well.
- Once well kneaded, roll into a ball and store it in an airtight container or covered with one or two damp cloths for a couple of hours in a warm place.
- After a couple of hours, the dough will have grown approximately twice as much.
- Take it out of the container and on a smooth floured surface, knead it again and little by little, shape it into doughnuts.
- Make two donuts, one larger and one smaller, or make two medium ones.
- To make two donuts, separate the dough and knead each part while shaping it and making the hole with your fingers.
- The hole will become smaller when baking, so make it big.
- Let them rest again for about an hour, well covered and in a hot place: a good trick is to preheat the oven to 50° C and turn it off when you put the donuts in.
- Finally, brush the donuts with egg and decorate them to your liking, for example, with frosted fruit, candied orange, blanche almonds, icing sugar, or whatever you prefer. If we want to add a figurine for someone to discover, you can now hide it well inside the dough.
- Once the king’s donuts are decorated, put them in a preheated oven at 18o° C for about 20 minutes. A smaller donut may be ready after 15 minutes.
- Take them out, let them cool a little, and, if you like, cut them in half and fill them with cream, truffle or your favorite filling.
