Roscón de reyes - Spanish Christmas Cake.
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, roscón de reyes - spanish christmas cake. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Roscón de reyes - Spanish Christmas Cake is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions daily. Roscón de reyes - Spanish Christmas Cake is something which I've loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook roscón de reyes - spanish christmas cake using 24 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roscón de reyes - Spanish Christmas Cake:
- {Prepare of Preferment.
- {Make ready 1/2 cup (120 ml) of warm milk.
- {Make ready 4 g of instant dry yeast.
- {Make ready 1 tsp of sugar.
- {Make ready 2 tsp of bread flour.
- {Prepare of 💕For The Dough.
- {Take 4 cups (440 g) of bread flour.
- {Get 1/4 tsp of salt.
- {Make ready 50 g of sugar.
- {Get 120 ml of milk.
- {Make ready 3 of eggs.
- {Make ready of Zest of an orange.
- {Prepare 15 ml of vanilla extract.
- {Make ready 1 tsp of orange blossom water.
- {Get 60 g of soft unsalted butter.
- {Take of 💕Fillings.
- {Make ready 2 cups of Pearl sugar (I used 80g).
- {Make ready 150 g of dried apricots.
- {Prepare 1/2 cups of dried cranberries (soaked with 50ml Rum or orange).
- {Get of 💕For the decoration.
- {Prepare 1 of egg yolk.
- {Prepare 30 ml of milk.
- {Take 30 g of almond flakes.
- {Get 30 g of pearl sugar.
Instructions 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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