Roscón de Reyes is by far my favorite Christmas sweet recipe. Traditionally is served the night of the 5th or day of 6th of January when the Three Wise men bring presents to all well behaved children.
It can be filled with whipped cream (my favorite) or cream or even chocolate cream. Also delicious without filling and just dipped into hot chocolate.
This recipe is from my favorite Thermomix blog (in Spanish):
Velocidad Cuchara: Roscón de reyes definitivo, thanks Rosa Ardá!
Roscon de Reyes (With Thermomix)
Ingredients
For preferment:
- 90 g of bread flour
- 50 g of semi-skimmed milk
- 5 g of fresh baker’s yeast
- For the flavored sugar:
- 120 g of white sugar
- 1 orange peel you need two in total
- 1/2 lemon peel you need 1 in total
For the flavored milk:
- 100 g semi-skimmed or whole milk
- 1 stick of cinnamon
- 1 orange peel you need two in total
- 1/2 lemon peel you need 1 in total
For the rest of the dough:
- The flavored sugar
- 80 g of flavored milk complete with more milk if necessary
- 60 g of butter
- 2 medium eggs
- 15 g of fresh yeast
- 30 g of orange blossom essence
- 340 g of bread flour
- 1 pinch of salt
- The preferment
For Decoration
- 1 whisked egg
- Sugar moistened in water
- Almonds
- Candied fruits optional
Instructions
RECIPE
- 1st Step, the Preferment:
- First dilute the yeast in the warm milk (37ºC) and then add the flour. Knead 1 min dough mode.
- Make a ball with the dough, put it in a bowl covered with greased transparent film and let stand 1-3 hours in a warm place. It won’t grow much (yet)
- For the flavored sugar: Make the powdered sugar by programming 30 seconds at speed 5-10. Add the orange peel and ½ lemon peel (without a white part) and blend 15 seconds in speed 10. Put aside
- For flavored milk: Pour the milk, one orange peel, 1/2 lemon peel and a cinnamon stick and program 5 minutes, 90º, reverse and stir speed. Let that cool down an bit and put aside.
- 2nd Step: the dough
- Put in the jar the flavored icing sugar and all the ingredients of the dough including the flavored milk (if less than 80g in total, add more milk)
- Add the preferment and program 30 seconds in speed 6. You will see that the dough is sticky, not liquid. Knead 3 minutes at dough speed. Let it rise in the Thermomix between 1 and 2 hours.
- 3rd Step, shape the roscón:
- Remove the dough from the jar. Sprinkle some flour on the countertop, form a ball with the dough and knead it to remove some of the air (you may have to oil your hands to work with it). Work the dough. Let it rest for 15 minutes and then shape the roscón.
- You have to put your fingers inside the ball, like making a big donut and use the dough weight to stretch it.
- Work the dough until is that it is round equally and place it on a baking sheet on non-stick paper.
- Brush with egg and let stand about 2 hours to double its volume. After growing, brush again with egg and add the decoration to your taste.
- You can use candied fruit, sliced almonds, or wet sugar.
- 4th Step, the baking:
- Preheat the oven to 200ºC with heat up and down, and bake 15-17 minutes until golden. If it browns too quickly, lower the temperature to 180º or cover with foil.