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Learn how to prepare the famous roscón de reyes
The roscón de reyes is a typical recipe from many European countries, but it has achieved great acceptance in America, thanks to its unique flavor.
It is based on a crunchy dough, filled with cream and orange blossom water, which gives it this unique touch.
Its preparation, many consider it a bit complicated and therefore prefer to buy it in a local store and then take it home and share it with the family. However, below, we will explain how to do it simply and with few ingredients.
Ingredients of the roscón de reyes
For the mass
120 milliliters of milk
15 grams of fresh yeast (can be substituted for 5 grams of dry yeast)
2 Eggs
120 grams of Sugar
3 tablespoons of orange blossom water (45 milliliters)
2 Tablespoons of Rum, Brandy or Cognac (30 milliliters) If you cannot use it, you can substitute for milk
Orange zest
Lemon zest
500 grams of force flour
1/2 teaspoon salt
120 grams of Butter at room temperature
For decoration
I have beaten egg
Candied or candied fruit
Sliced almond
Pearl sugar
30 grams of sugar
1/2 teaspoon orange blossom water
For the chocolate filling
600 milliliters of whipping cream, heavy cream or whipping cream (35% fat)
240 grams of Dark Chocolate
80 grams of Sugar
Steps for the preparation of the roscón de reyes
Note: We will divide the process into several parts to make it easier to explain.
Preparation of the dough
Heat the milk for a few seconds until it is warm. Then, place it in a bowl and mix it with the fresh yeast, until it is completely dissolved.
When you have the yeast well dissolved, beat the eggs and add them to the mixture. Stir again until it is fully integrated.
Add the sugar, rum, orange blossom water, orange zest and lemon zest. Mix with the rods until everything is perfectly integrated. With this, the mixture will be ready to add the dry ingredients.
Sift the flour, dropping it into the mixture, then add the salt and stir with the spatula to mix the ingredients.
Once you have the ingredients incorporated, turn the dough out onto a smooth, clean table or work surface.
Grease your hands with a little cooking oil and begin to knead vigorously until you develop the gluten in the flour.
Once you have kneaded for 10 minutes, add the butter at room temperature and continue kneading to integrate it. If you knead by hand, you must do it vigorously for 40 minutes. If you knead with a machine, 25 minutes at medium speed will suffice.
You will know that the dough is ready to stop kneading when it is very elastic and shiny, and a thin and resistant membrane can be created by stretching it.
Grease a large bowl with oil, form a ball with the dough and let the dough rest inside the bowl, with the folds down and tightly covered with transparent plastic wrap until doubled in size.
Assemble the roscón
When the dough has doubled in size, turn the dough back onto the table and knead again to degas and return it to the original size.
Tense the top of the dough again to form a smooth ball and flatten with your hands to make a perfect circle.
With your fingers, poke a hole in the center to begin shaping the roscón. Ideally, this hole should be large, about 15 centimeters in diameter.
Tighten all the roscón and pinch, bringing the dough from the sides upwards, so that the bottom part is taut.
Place the roscón on a tray with waxed paper, turning it over and leaving the part with the pinches down.
Finish tightening the top of the roscón, hiding the folded dough under it.
Place in a tray or pot that will fit in the oven, pour hot water and place it in the lower part of the oven.
Once the roscón is formed, take it to the oven off for a few minutes to ferment. In this way, a humid environment of 25ºC will form inside the oven and if so, it must be left to rest for 2 hours so that it expands upwards.
Remove the roscón from the oven brush with beaten egg and with the help of a silicone brush to avoid puncturing it.
Decorate the top of the roscón with candied fruit of your choice and rolled almonds or pearl sugar.
Mix a few drops of orange blossom sugar with sugar and spread over the roscón.
Take the roscón to the preheated oven at 180º C, with heat up and down for 30 minutes. You can check if the roscón is cooked, prodding it with a toothpick.
Decoration with chocolate cream
Remove the roscón from the oven and let it rest on a wire rack until it cools completely.
Put the cream in a bowl and take it to the microwave so that it warms up to a boil.
Add the sugar to the cream and mix until it is completely integrated.
Add the dark chocolate and start mixing. Since the cream is hot, it won't take long for the chocolate to dissolve while you mix.
Clean the sides of the bowl and cover with clear plastic wrap, letting it touch the surface of the cream. Let it sit at room temperature until cool.
When the mixture is at room temperature, place it in the refrigerator for at least 8 hours.
After 8 hours, place the mixture in the blender and beat at high speed for 4 minutes.
Clear the roscón from the baking paper and cut it in half with the help of a knife, to proceed to fill.
Spread the cream with the help of a pastry bag as you like on the bottom of the roscón and once you have finished, place the top part on top.
Serve at the table and enjoy.
The roscón de reyes is one of the most popular desserts at these festivals, as it implies a whole cultural tradition. That is why we encourage you to try to do it at home and enjoy the experience with your whole family.
