Recipe: Yummy Roscón de reyes - Spanish Christmas CakeLease

Direct Roscón de reyes - Spanish Christmas Cake in year.

You conclude browning roast Roscón de reyes - Spanish Christmas Cake employing 24 compound and 5 moreover. Here you go do one proud.

instructions of Roscón de reyes - Spanish Christmas Cake

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