Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roscón de reyes - spanish christmas cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roscón de reyes - Spanish Christmas Cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Roscón de reyes - Spanish Christmas Cake is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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 Preferment
- Prepare 1/2 cup (120 ml) warm milk
- Make ready 4 g instant dry yeast
- Prepare 1 tsp sugar
- Get 2 tsp bread flour
- Get 💕For The Dough
- Take 4 cups (440 g) bread flour
- Make ready 1/4 tsp salt
- Take 50 g sugar
- Get 120 ml milk
- Make ready 3 eggs
- Prepare Zest of an orange
- Make ready 15 ml vanilla extract
- Get 1 tsp orange blossom water
- Get 60 g soft unsalted butter
- Get 💕Fillings
- Get 2 cups Pearl sugar (I used 80g)
- Prepare 150 g dried apricots
- Prepare 1/2 cups dried cranberries (soaked with 50ml Rum or orange)
- Prepare 💕For the decoration
- Get 1 egg yolk
- Take 30 ml milk
- Prepare 30 g almond flakes
- Take 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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