Eva Arguiñano’s roscón de reyes recipe: follow these tips and tricks

The is coming January 6th and with it not only the arrival of the wise men and all their giftsalso one of the most typical Christmas sweets in Spain: the roscón de reyes

For this reason, the chef Eva Arguiñano bill what is your recipe to make a Delicious roscón de reyes with which to surprise family and friends. The processing time is 3 hours and 15 minutes.

Ingredients

• 400 grams of strength flour.
• 20 grams of fresh yeast of baker-
• 2 eggs.
• 100 grams of sugar.
• 70 grams of Butter.
• 3 tablespoons of milk.
• 100 milliliters of Water.
• 25 milliliters of orange blossom water
• Salt.
• 1 tablespoon of white rum.
• Extra virgin olive oil.
• pearl sugar.
• Candied fruits.

Preparation of the roscón de reyes for 8 people

Mix the flour with a pinch of salt and add the crumbled yeast. add the sugar, 1 egg and mix well.

In another bowl, mix the milk, rum, water and orange blossom water. Add to the first bowl and mix. We add the creamy butter and then knead with the electric stick mixer.

we put the dough on counter and we work with the help of a plastic spatula. We put the dough in a well-covered bowl, so that no air enters and we leave it rest for an hour and a half to increase its volume.

We grease our hands and put the dough on a tray with baking paper to give it a round shape with a hole in the middle. To help us, we put a bowl in the center upside down greased on the outside.

We cover the dough again so that it does not give it air and leave rest another 40 minutes. Then we add the gift and the beans and put a beaten egg and the chopped candied fruits on top. Sprinkle with pearl sugar on top and put it in the oven at 170ºC for 5 minutes. Once this time has passed, we raise the temperature to 190º and let it bake for 15 more minutes.

Ready to serve!