Simple Way to Prepare Favorite Roscón de reyes - Spanish Christmas Cake
by Mary Colon
Roscón de reyes - Spanish Christmas Cake
Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roscón de reyes - spanish christmas cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Roscón de reyes - Spanish Christmas Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Roscón de reyes - Spanish Christmas Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have roscón de reyes - spanish christmas cake using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roscón de reyes - Spanish Christmas Cake:
Take Preferment
Prepare 1/2 cup (120 ml) warm milk
Make ready 4 g instant dry yeast
Get 1 tsp sugar
Get 2 tsp bread flour
Make ready 💕For The Dough
Get 4 cups (440 g) bread flour
Take 1/4 tsp salt
Take 50 g sugar
Get 120 ml milk
Get 3 eggs
Make ready Zest of an orange
Take 15 ml vanilla extract
Get 1 tsp orange blossom water
Make ready 60 g soft unsalted butter
Prepare 💕Fillings
Prepare 2 cups Pearl sugar (I used 80g)
Get 150 g dried apricots
Get 1/2 cups dried cranberries (soaked with 50ml Rum or orange)
Take 💕For the decoration
Take 1 egg yolk
Get 30 ml milk
Take 30 g almond flakes
Make ready 30 g pearl sugar
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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