How to make a Roscón de Reyes for dessert or a snack, starting in the morning

Many inquiries that you have sent us these days are related to the Roscón de Reyes, and what we like the most is the number of people who dare to prepare this traditional sweet at home, even without knowing that from the moment they taste the first piece, what goes on … from the moment they see their Roscón de Reyes come out of the oven flooding the entire kitchen with its aroma and dazzling all eyes, they will feel such satisfaction that there will be no going back, not only will they make a roscón again soon, but they will do it every year for the Kings Day.

And this can happen both if the Roscón de Reyes is made with preferment, as if the recipe for the direct dough is made, that is, it is not necessary to prepare a dough the night before. The title of this post is one of the questions you have asked us, how to make a Roscón de Reyes for dessert or a snack, starting in the morning. Well, we are going to explain it to you with one of the best recipes that you can try and with a schedule that you can adapt to your situation, because everyone has their responsibilities and tasks. The important thing is that you will see that although it takes hours to make a good Roscón de Reyes, it is much less time working in the kitchen than resting times.

By the way, it takes the same time to make a Roscón de Reyes as two, that’s why we always make dough for two that, in addition, come out big. You just have to spend five more minutes to form the second roscón, and the baking time will be double, because we bake them separately, but that time is not full dedication, the oven works alone. In addition, so there a roscón to fill and another to eat alone (and it is difficult to choose), or a roscón to give as a gift, which is also a nice touch.

How to make Roscón de Reyes for a snack

So let’s go with the recipe to make the Roscón de Reyes If you want to get organized in the morning and have this delicious sweet for dessert or for a snack. And adapting will not be difficult for you if, for example, you start this Twelfth evening to prepare the dough and you want to bake it in the morning to enjoy the freshly made Roscón de Reyes for breakfast, since the fermentation can be made slower and longer by leaving the dough in the fridge. Let’s start with the ingredients.

Ingredients (2 medium roscones)

For the mass
  • 150 grams of icing sugar
  • skin of 1 lemon
  • skin of 1 orange
  • 130 grams of whole milk
  • 25 grams of fresh baker’s yeast
  • 30 grams of orange blossom water
  • 2 eggs L
  • a pinch of salt
  • 500-550 grams of bread flour
  • 80 grams of butter at room temperature.
to decorate
  • c / n candied orange
  • c / n of almond stick or laminated
  • c/n of sugar
  • a few drops of orange blossom water.

Elaboration

08:00 h. Prepare all the necessary ingredients, weighed, peeled, grated … The mise en place facilitates any culinary process

It is important to take into account some details about the ingredients, especially about the flour, and that is that not all strength flours are the same and not all need or admit the same amount of liquid for hydration. That is why it is better to stay short of liquid than to overdo it, you can always add more flour, so we start with 500 grams of flour, being able to add approximately 50 grams more, without forgetting that this dough must be quite moist and sticky.

How to make Roscón de Reyes for a snack

How to make the dough with a food processor

Put the orange and lemon peel without albedo (without the white part) and put it in the glass of the food processor with the sugar. In Thermomix program 30 seconds, progressive speed 5-7-10 to turn it into powder, if you use another kitchen robot, carry out the same process with its functionalities. Then add the milk and fresh yeast to dissolve it, program 1 minute, 37º C, Speed ​​2.

Add the orange blossom water, the eggs and a pinch of salt. Mix 1 minute, Speed ​​5. Then add the strength flour and program 3 minutes, closed glass, Speed ​​spike. After this time, add the butter at room temperature, and reprogram 3 minutes, glass closed, Spike speed. The dough obtained will be thin, elastic and somewhat sticky.

Put the dough in a very large bowl so that it has room to grow, sprinkled with a little flour or smeared with a little extra virgin olive oil. Cover the dough with a cloth (do not wash with strong soaps or fabric softener) and leave it to ferment at room temperature (on the warm side), in a place without drafts, until it doubles in volume (two or three hours).

How to make the dough by hand

Grate the orange and lemon peel and mix them with the sugar. Put the milk in a glass and heat it (it should not be very hot) in the microwave, dissolve the fresh yeast in it, beating with a spoon, it must be completely dissolved.

Put the force flour in the shape of a volcano in a large bowl, add the milk with the yeast and the sugar with the orange and lemon peel in the center. Also add the orange blossom water, the eggs and a pinch of salt. Beat the butter with a spatula until smooth and add it to the bowl.

How to make Roscón de Reyes for a snack

Begin to integrate the ingredients by pouring the flour over the liquids and mixing. When you can make a ball, lightly grease the work table and hands with olive oil and pour the dough to continue kneading until you get a homogeneous dough.

Put the dough in a very large bowl so that it has room to grow, sprinkled with a little flour or smeared with a little extra virgin olive oil. Cover the dough with a cloth (do not wash with strong soaps or fabric softener) and leave it to ferment at room temperature (on the warm side), in a place without drafts, until it doubles in volume (two or three hours).

11:00 h. Form the roscones

Divide the dough into two portions if you want to make two medium roscones, they make about six servings. Shape each portion into a ball and let them rest for five minutes to release tension. Prepare two baking sheets, cover them with greaseproof paper or Teflon, and place the ball of dough on top. With your fingers, make a hole in the center of the dough and carefully open it.

If the dough shrinks after stretching it to make the donut, let it rest for a few minutes, it will have lost tension and can be easily stretched. Open the hole by taking the dough with both hands, making sure that it is the same thickness, as it is a small dough it will be easy. Do not forget to enter the ‘king’ and the ‘bean’.

How to make Roscón de Reyes for a snack

The hole must be twice as large as what is expected later in a Roscón de Reyes, because it will grow again with the second rise and with baking. We are not in favor of putting a plate ring to prevent the dough from closing, it seems to us that it makes it quite ugly (and since the hole is not eaten, it is better if there is more roscón 😊). Cover the dough again with the cloth to let it ferment again, leave it for about two hours or until it doubles in volume, in a warm place without drafts.

14:00 h. Baking the Roscón de Reyes

Turn the oven to 200º C with heat up and down. Paint the dough with the beaten egg and a few drops of milk, and decorate with the candied orange and almond (or to taste). Dip the sugar with the orange blossom water and spread the small rocks that form on the roscón.

Place the roscón in the oven at a height below the center and lower the temperature to 180º C. Bake for 15-20 minutes, but watch after 10 minutes in case it browns too much, in this case, cover the roscón with paper of aluminum and continue baking a few more minutes, without going beyond 20 minutes so that it does not remain dry.

Remove the Roscón de Reyes from the oven and let it rest for 10 minutes, then transfer it to a rack to cool and the bottom is not damp.

Traditional roscón de Reyes, Royaume, Galette des Rois, Roscón de Reyes stuffed ...

Finishing and presentation

Arrived dessert or snack, the Roscón de Reyes is ready to eat, but if you want to fill it, here are some tricks to whip cream very firm and here you have several ideas to make original and delicious fillings, truffle, chocolate, nougat, tiramisu mousse, pastry cream…. But without filling it is also exquisite, you can serve it accompanied by a cup of hot chocolate, a coffee, an infusion or a glass of cava.

Take note

And Leftover Roscón de Reyes, the best way to store it and prevent it from drying out It is covering it well with kitchen film, the important thing is that it is not in the air. If it is not filled it is not necessary to store it in the refrigerator, but if it is filled it will be necessary.

Happy king’s day!!!

How to make Roscón de Reyes for a snackHow to make Roscón de Reyes for a snackHow to make Roscón de Reyes for a snackHow to make Roscón de Reyes for a snackHow to make Roscón de Reyes for a snackHow to make Roscón de Reyes for a snackHow to make Roscón de Reyes for a snack

Abbreviations
c / s = Soup spoon
c / p = Dessert spoon
c / c = Coffee spoon
c / n = Required quantity

Reference-gastronomiaycia.republica.com

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