Roscón de Reyes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, strong bread flour, granulated sugar, and salt.

   Ca. 2 min.

2. 2

   Crumble the fresh yeast into the warm milk and stir until dissolved. Let it sit for 5 minutes until slightly frothy.

   Ca. 7 min.

3. 3

   Add the dissolved yeast mixture, eggs, egg yolk, orange zest, lemon zest, and orange blossom water to the flour mixture. Mix until a shaggy dough forms.

   Ca. 5 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 7-8 minutes.

   Ca. 10 min.

   Kokkens note: The dough will be quite sticky initially; resist adding too much extra flour.

5. 5

   Gradually incorporate the softened unsalted butter a little at a time, continuing to knead until it is fully absorbed and the dough is shiny and smooth.

   Ca. 10 min.

   Kokkens note: This step can be messy, but keep kneading; the butter will eventually incorporate.

6. 6

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.

   Ca. 3 t.

   Kokkens note: A slightly warm oven (turned off) can be a good place for rising dough.

7. 7

   Gently punch down the risen dough to release the air.

   Ca. 1 min.

8. 8

   If using, insert the dried bean and small figurine into the dough at this stage.

   Ca. 1 min.

   Kokkens note: Ensure the figurine is heatproof and food-safe.

9. 9

   Shape the dough into a large ring, creating a hole in the center. You can do this by forming a ball and then gently stretching the center out, or by rolling it into a log and joining the ends.

   Ca. 5 min.

   Kokkens note: Make the center hole larger than you think, as it will shrink during rising.

10. 10

    Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise for another 1-2 hours, or until visibly puffy.

    Ca. 1 t.

11. 11

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

12. 12

    Brush the risen roscón with the beaten egg.

    Ca. 1 min.

13. 13

    Decorate the top with candied fruit pieces, flaked almonds, and sprinkle with granulated sugar.

    Ca. 2 min.

14. 14

    Bake for 20-25 minutes, or until golden brown and cooked through.

    Ca. 25 min.

    Kokkens note: If it browns too quickly, you can loosely tent it with foil.

15. 15

    Remove from the oven and let it cool completely on a wire rack before serving.