Recipe: Appetizing Roscón de reyes – Spanish Christmas Cake

Roscón de reyes – Spanish Christmas Cake.

Roscón de reyes - Spanish Christmas Cake You can cook Roscón de reyes – Spanish Christmas Cake using 24 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roscón de reyes – Spanish Christmas Cake

  1. It’s of Preferment.
  2. You need 1/2 cup (120 ml) of warm milk.
  3. It’s 4 g of instant dry yeast.
  4. Prepare 1 tsp of sugar.
  5. It’s 2 tsp of bread flour.
  6. Prepare of 💕For The Dough.
  7. It’s 4 cups (440 g) of bread flour.
  8. It’s 1/4 tsp of salt.
  9. It’s 50 g of sugar.
  10. It’s 120 ml of milk.
  11. You need 3 of eggs.
  12. It’s of Zest of an orange.
  13. You need 15 ml of vanilla extract.
  14. Prepare 1 tsp of orange blossom water.
  15. Prepare 60 g of soft unsalted butter.
  16. It’s of 💕Fillings.
  17. It’s 2 cups of Pearl sugar (I used 80g).
  18. Prepare 150 g of dried apricots.
  19. You need 1/2 cups of dried cranberries (soaked with 50ml Rum or orange).
  20. It’s of 💕For the decoration.
  21. It’s 1 of egg yolk.
  22. You need 30 ml of milk.
  23. You need 30 g of almond flakes.
  24. Prepare 30 g of pearl sugar.

Roscón de reyes – Spanish Christmas Cake instructions

  1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1).
  2. 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..
  3. 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..
  4. 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..
  5. 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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