Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, roscón de reyes - spanish christmas cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Roscón de reyes - Spanish Christmas Cake is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Roscón de reyes - Spanish Christmas Cake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have roscón de reyes - spanish christmas cake using 24 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Roscón de reyes - Spanish Christmas Cake:
- Make ready Preferment
- Prepare 1/2 cup (120 ml) warm milk
- Make ready 4 g instant dry yeast
- Take 1 tsp sugar
- Make ready 2 tsp bread flour
- Get 💕For The Dough
- Take 4 cups (440 g) bread flour
- Prepare 1/4 tsp salt
- Get 50 g sugar
- Prepare 120 ml milk
- Take 3 eggs
- Take Zest of an orange
- Make ready 15 ml vanilla extract
- Make ready 1 tsp orange blossom water
- Get 60 g soft unsalted butter
- Take 💕Fillings
- Get 2 cups Pearl sugar (I used 80g)
- Take 150 g dried apricots
- Take 1/2 cups dried cranberries (soaked with 50ml Rum or orange)
- Prepare 💕For the decoration
- Prepare 1 egg yolk
- Make ready 30 ml milk
- Make ready 30 g almond flakes
- Take 30 g pearl sugar
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Steps to make Roscón de reyes - Spanish Christmas Cake:
- In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1)
- For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size.
- Turn the dough out onto a surface and knead for 3-4 minutes. - Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid.
- Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it.
- Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm.
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