Rosca de Reyes: a delicious recipe to share in Bajada de Reyes | tips from La Gastronauta | ADVANTAGE

Don’t know how to prepare a Rosca de Reyes? This recipe from the gastronaut details the easiest way to make it at home with easy-to-find ingredients.

Follow the steps:

Ingredients:

• 625 g of unprepared flour
• 250 ml of lukewarm milk
• 10 gr of dry yeast
• 120g of sugar
• 150g melted butter
• 3 eggs
• 1 teaspoon salt
• 2 tablespoons of orange blossom water
• Zest of 1 lemon and 1/2 orange

To decorate:

• 1 beaten egg
• Candied fruits to taste
• cubed sugar
• maraschino cherries
• laminated almonds
• oranges
• Custard cream
• ovenable figurines

Preparation:

1. We start by activating dry yeast in warm milk along with a tablespoon of sugar. Mix and let stand aside for 5 minutes or until doubled in volume.

2. We put the yeast premix in the mixer bowl with the palette accessory and we are going to integrate with the rest of the ingredients except for the flour and salt.

3. When we have a homogeneous mixture, we add the flour, salt, zest, and once integrated, we change the palette for the dough hook and let it knead for at least 15 minutes.

4. If you don’t have a stand mixer with those attachments, no problem! You can also make this recipe by hand and although it will require a little more effort in the kneading, it will turn out delicious.

5. How do you know if the dough is sufficiently kneaded? With the membrane test that consists of removing a small amount of the dough that we are kneading and stretching it between the fingers. It will stretch as if it were chewing gum and if we see that it remains as a translucent membrane that does not break, that means that it is kneaded well enough.

6. Place the dough in a slightly oiled bowl, cover with a cloth or plastic wrap and let it rest for at least 2 hours or until it has doubled in volume.

7. We take the dough out of the bowl, we stretch it with a little flour sprinkled on top and below we are going to degas it by squashing it with our hands, we roll it lengthwise on itself and then we are going to give it the characteristic shape of the bagel joining both ends making a hole in the center of one to fit the other end.

8. Place on a tray lined with parchment paper, rest for 30 minutes and then brush with beaten egg and decorate with the desired ingredients: granulated sugar, pastry cream, candied fruit, nuts, maraschino cherries, etc.

9. We take to a preheated oven at 180° for 30 minutes or until we see that it is completely golden on top and that when touched on top it bounces slightly. 10. Sprinkle with powdered sugar and serve as is or cut in half to fill with whipped cream or pastry cream.