jueves, 5 de enero de 2017

Roscón de Reyes

So, first things first. I have to let  you know that in Spain, Santa doesn't exist. Do the kids then don't  get presents at all? Wrong! Because the night of 5th of January to 6th the Three Wise Men (three magic kings) will bring them their presents. So if ever happens for you to be in Spain on that dates, keep in mind that before  going  to bed you have to leave 3 glasses with water  or milk for the King'size caMel's,  cause the arrive  thirsty.

All this story come at case because tomorrow they will be coming and you want to have a "Roscón de Reyes" to eat with your family.

Here's a picture of mine. Below you can find recipe.Good Luck!

                                                             Roscón de Reyes:

350 grams bread flour
25 grams fresh yeast or 10 grams bread yeast
125 ml milk 10%cream
100 grams sugar
75 grams butter (no salt)
2 eggs
1 orange and/or 1 lemon
1 tbs rhum  (optional)
1tbs "agua de azahar" or vanilla flavour 
1ts salt
To decorate: fruits, laminate almonds, sugar

How to proced:

1° Stir the bread yeast on the milk (the milk should not be cold), and leave it for 15 mins.

2° Put the bread flour in a large bowl, make a hole in the middle and start pouring on it the sugar and grated orange and lemon's peels. Then pour in the middle the milk with the yeast. Now start kneading the dough until is everything well mixed.

3° At this point, add the  butter (tempered), rhum, azahar or vanilla, salt and 1 yolk. Mix with your hands until everything is well mixed. And take the dough out of the bowl.

4° Spread the working place with some flour and keep kneading the dough for 15 mins. The dough should be sticky otherwise if you add too much flour it'll become to dry later on.

5° Make a ball with the dough  put it back in a bowl. Cover it with some wrapping film or a clean and humid table cloth for 1 to 2 hours.

6° Now is time to take the dough out of the bowl again and make a hole in the middle. Put your hands around it and start spin it around in order to make the hole bigger.

7° In an oven tray, cover it with baking paper and place the dough. Leave it for another 30 mins and start the oven at 356°F. It's time to scramble  1 egg and use it to paint  the dough. You can use a brush for that.

8° Time to decorate it! Now you are free to place the confited fruit, the laminated almonds and thd sugar (if you put the sugar in a small bowl and pour couple drops of water, the sugar will become bigger grains).

9° Place your Roscón in the oven for about 20-25 mins and ENJOY IT!

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