It is never too late. I have never tried “Roscon de Reyes” before. But this year (although over a week later) I wanted to make it as it is the only thing I miss from (my child time) Christmas (Sorry Santa, you dont belong to my culture)
So I used as inspiration this video.
Ingredients for dough:
- 580g Strong white flour (I guess you can use plain too)
- 180 ml milk (I use semi-skim)
- 100g sugar
- 2 egg
- 7g instant yeast (1 sacket – I can’t get fresh yeast)
- 80g butter (room temperature)
- zest of 1 orange
- zest of 1 lemon
- pinch of salt
- 1 tsp of vanilla paste (I dont have “agua de azahar”)
Decoration:
- Cherry glacier
- Italian mixed peel (orange and lemon glacier peel)
- almond flakes
- Egg wash
Ingredients for the filling / cream:
- 500ml of double cream (cold from the fridge)
- 50g sugar
- 20ml milk
Process:
In a bowl, put the flour, sugar, yest, zest of lemon, zest of orange, pinch of salt, vanilla paste. Mix everything.
Make a whole in the middle, add the milk, eggs. Mix everything until nearly combine. Finally the butter. Mix again, you will reach a point it is not possible in the bowl.
Put the dough in a work surface. Start knelling a bit. Once your hands are quite sticky with the dough. Stop for a couple of minutes while you scrap the dough from your hands into the main ball. Start knelling again, it should be much easier now and you should get a soft dough after 5-7 minutes.
Put a couple of oil drops in the bowl and spread it so we are going to put the dough in it. Cover with plastic film and let it rest until double in size. It can be over a couple of hours as it is winter.
Once the dough is double in size, remove it from the bowl. Remove the air bubbles knelling a bit, let it rest of a couple of minutes in the bowl.
Take the dough and make a whole in the middle. Spin the dough so you create a “wheel”. Put it in a try with baking paper. Let it rest until double in size again (this time will be quicker)
Now, start preparing the filling. Put in a bowl the double cream, sugar and milk. I used a hand blender and it was perfectly fine. The cream became solid quite quickly to be honest. Give it a taste, you can add more sugar if you want. Let it rest in the fridge.
Once the ring-dough has double up. Pre-heat the oven at 180C. Egg wash the dough very well, this will make it golden. Then add as much Italian mixed peel, glacier cherries and almond flakes as you can. The egg should help to stick it.
Once the oven is hot. Put the “roscon” in until golden. My case was nearly 30 minutes.
Once it is golden, remove from the oven. Let it cool down. With a bread knife, cut it in two slices. Be careful dont break the top, put it aside. Now spread all your cream / “nata” in the base. Put back the top over the cream. And that’s it.
It brought me very good memories (and it is tasty!!!)
