Spanish festive cake roscón de reyes
8 servings
90 minutes
Roscón de reyes, which means "Royal bread", is a ring of pastry with nuts and dried fruits.
1
Mix warm milk, yeast, and a teaspoon of sugar, and let it sit for 5 minutes until the yeast activates and foam appears on the surface.
- Milk: 110 ml
- Dry yeast: 8 g
- Sugar: 120 g
2
Sift the flour.
- Wheat flour: 190 g
3
Add lemon and orange zest, the remaining sugar, and a pinch of salt.
- Oranges: 1 piece
- Lemon: 1 piece
- Sugar: 120 g
- Salt: pinch
4
Mix, add the yeast mixture, softened butter, yolk, and brandy.
- Dry yeast: 8 g
- Butter: 115 g
- Egg yolk: 2 pieces
- Brandy: 50 ml
5
The dough should pull away from the sides of the bowl but not be too stiff. If the dough is too runny, add another 20-30 g of flour.
- Wheat flour: 190 g
6
Transfer the dough to a bowl greased with vegetable oil, cover with plastic wrap, and place in a warm spot for 2-3 hours. The dough should increase in size by at least twice.
- Butter: 115 g
7
Knead the risen dough and shape it into a ring. Place it on a baking sheet lined with parchment paper, cover with a towel, and let it sit in a warm place for another 30-60 minutes.
8
Beat the yolk with a fork and brush it on the risen pie.
- Egg yolk: 2 pieces
9
Then decorate the pie with any candied fruits and nuts to your taste.
- Candied fruit: to taste
- Flaked almonds: to taste
10
Send to the oven preheated to 160 degrees for 30 minutes.
