Spanish Christmas Pastry “Roscon de Reyes”

Today we are preparing amazing Christmas pastries, which are very popular in Spain, Portugal and other European and Latin American countries. “Roscon de Reyes” (Spanish Roscón de Reyes) – a ring made of butter dough, decorated with candied fruits – is baked for the feast of the Three Kings (Magi). “Pie of Kings” is very fragrant, airy. Roscon is being prepared from the available products.

Ingredients

For dough:

• Milk – 60 ml
• Fresh yeast – 2 g
• Sugar – 1/2 teaspoon
• Flour – 100 g

For the test:

• Opara (see above)
• Milk – 60 ml
• Sugar – 100 g
• Eggs – 2 pcs.
• Flour – 330 g (you may need a little more)
• Honey – 30 g
• Fresh yeast – 15 g
• Butter (softened) – 110 g
• Salt – 1 teaspoon
• Lemon and orange zest (chopped) – 1-2 teaspoon

To grease the cake:

• Egg – 1 pc.

For decoration (optional):

• Oranges – 4 slices
• Water (for syrup) – 100 ml
• Sugar (for syrup) – 80 g
• Nuts (almond petals)
• Chocolate
• Dried fruits (any)

For cream (optional):

• Cream 35% – 200 ml
• Powdered sugar – 45 g
• Cocoa powder – 10 g

Directions

1. We make a dough: dissolve yeast and sugar in milk, mix with flour.
2. The dough turns out to be thick. Leave the dough overnight under cling film at room temperature.
3. In the morning, mix the dough, milk, eggs, sugar, honey, yeast (I recommend not replacing fresh yeast with dry yeast), salt and flour.

   

4. Knead the dough with your hands for 10 minutes. Mixer – 3 minutes.
5. Next, add chopped zest and vanillin (if you like).
6. And in parts we begin to add softened butter (room temperature).
7. Knead the dough for another 15 minutes with your hands or 5 minutes with a mixer (do not add a lot of flour).
   Leave the resulting yeast dough to rise in a warm place for 3 hours.
8. I cook caramelized oranges to garnish the roscon, but this is not necessary. Cut the orange into slices 3-4 mm thick. First, boil in water over low heat for 7 minutes. Drain the water.
   Then mix the water and sugar for the syrup in a saucepan. When the syrup starts to boil, dip the oranges in it and cook for 15-20 minutes over low heat.
9. Place the oranges on a paper towel.
10. After 3 hours we take out the dough.
11. We form a tourniquet out of it, and then a ring (on parchment for baking).
12. We put a round shape or plate in the ring so that the center does not close, and leave the dough to rise for 1.5 hours in a warm place.
13. Lubricate the roscon with an egg.
14. We decorate. You can decorate with any dried fruits, nuts, chocolate. I use oranges in sugar syrup, sugar with a few drops of water, chocolate and almond petals.

    

15. We bake a Christmas cake from butter yeast dough in a preheated oven for about 30 minutes at 180 degrees (top-bottom mode).
16. I fill the finished pastry with chocolate cream, but this is not necessary, you can leave the roscon as it is, it is already very tasty.
    To prepare the cream, beat the cold cream with 35% fat until lightweight. Add powdered sugar, beat until thick. Add cocoa and mix the buttercream by hand (!).
    Cut the ring pie in half with a bread knife. Put the cream out of the pastry bag on the bottom half. Cover with the top half.

    

Spanish Christmas cake “Roscon de Reyes” is ready. Bon Appetit!

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