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Roscón de Reyes Recipe

Ourchef Carla García teaches us how to make a very homemade Roscón de Reyes. It is an easy recipe and you do not need a mixer or sourdough

The Roscón de Reyes is one of those traditions and recipes that I believe will never be lost because we all adore them and we hope every year that the time comes to try them again.

If there is a recipe that we all try almost without exception, it is the Roscón de Reyes.
Today, I propose to make a Roscón or Rosco de Reyes that does not require a long kneading, or sourdough.

I hope you dare to do it so that you can see for yourself how fluffy and rich this roscón is. If you want you can fill it with whipped cream, chocolate mousse, etc. … or if you want you can eat it without filling as I have done here … However, this year I challenge you to prepare it yourself, or better yet, with the help of your children. You will see how it tastes twice as good … Then you only need a cup of hot chocolate and … let’s wait for the Three Wise Men to come!

Do you know the origin of the Roscón de Reyes?

They say that the greatest promoter of this sweet was the French King Louis XV. The story goes that the chef of the Court, of Slavic origin, wanted to treat the Monarch on Epiphany day with a traditional roscón from his land, but with a surprise inside: a diamond medallion that he bought thanks to the collaboration of other service members.

While the tradition was lost in Eastern Europe, Louis XV was delighted with the invention and would dedicate himself to propagate it, with a coin inside as a surprise, among the French and European aristocracy.

This is how, throughout the 18th century, it would arrive in Spain, where it received an excellent reception. Soon the custom would pass from the nobles to the common people, Madrid and Seville being important bastions of this masterpiece of pastry. Little by little, the entire country and its colonies (especially Mexico) were being seduced by its unique flavor.

Do you dare to follow the step by step of this homemade Roscón de Reyes?

-PRIOR FERMENT


INGREDIENTS:

-20 gr Yeast

-40gr Milk

-8gr Sugar

-50g Flour

-MASS OF THE ROSCÓN DE REYES

INGREDIENTS: 

-200 gr Pastry flour

-4 gr salt

-55 gr sugar

-1 pc egg

-1 unit egg yolk

-1 tbsp vanilla essence

-1 tbsp orange blossom water essence

-1 tap. coñac

-45 gr butter (pomade point)

-c / n remaining water

INGREDIENTS TO DECORATE:

-150 g glazed, candied or candied fruits

-70gr wet sugar (see video)


Recommendations for a delicious Roscón

• Take care of your oven and if you see that the surface is toasted too much in the middle of baking, cover with aluminum foil. Once the baking is finished, turn off the oven, open the oven door ajar (you can put a wooden spoon on it to prevent it from closing) and let the heat slowly decrease, thus avoiding sudden changes in temperature. This step is not essential if when you remove the roscón from the oven, you put it on the counter, protected from drafts.

• Do not run, give the dough the time it needs to develop the yeast and thus have a spongy dough, an essential requirement for the home baker, is to exercise patience.

• The rising times are not to be strictly followed, they will depend on the temperature in your kitchen, which may not be the same as mine. If you want to give your dough a little help, turn your oven to 40º, when it reaches that temperature turn it off, put the dough inside and you will see how happy it gets.

• The dough usually makes for a small roscones (about 500 g) if instead of making a roscón, you prefer to double the recipe, you can freeze the other half of the dough and use it later. When you want to defrost it, you leave it at room temperature or in the fridge the night before and follow the recipe by forming the roscón and letting it rise a second time.

• When is the Roscón more tender? Freshly made, that’s a resounding statement, which doesn’t mean it can’t be eaten if you do it the day before.

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