Roscon de reyes from Luz Maria Lagoa with Thermomix

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19 November, 2022

Hello companions. Today I bring you the recipe for the last roscones de reyes that I made a few months ago. So that you can practice with the arrival of the next dates. I am not going to deceive you. To achieve a good roscón, many hours are necessary, and above all, that you like to do it.

The recipe that I show you, it is very important to respect all the times and steps to achieve a good roscón.

With these quantities, 2 medium or 1 extra large roscones come out. The last ones I did are in flower version (I feel that they are more cool like this). A pleasure to be able to share my work, I hope you like it and I encourage you to do so.??

Roscon de reyes from Luz Maria Lagoa with Thermomix

People

Cooking time:

60 minutes

Total Time

1 hour

Kitchen

Spanish Cuisine

Category:

Recipes with Thermomix for Christmas

Roscon de reyes de Luz Maria Lagoa ingredients with Thermomix

DECOCTION

40 grams strength flour
90ml milk

PREFERENCE

Decoction
18 grams fresh yeast
30 grams sugar
15 ml rum (you can replace it with orange juice or water)
15 ml orange blossom water
20ml milk
2 eggs (M)
30 grams strength flour

FINAL MASS

preference
335 grams strength flour
6 grams salt
85 grams sugar (40 of the inverted + 45 of the blanquilla)
95 grams butter (TA)
Orange and lemon zest
Beaten egg for brushing
Sugar moistened with anise or orange blossom water
rolled almond
Candied fruit

Preparation of Roscon de reyes de Luz Maria Lagoa with Thermomix

DECOCTION

Put 150 ml of milk in a saucepan over the heat to boil (we put more milk, because when it boils, part of it evaporates. We will need 90 for the decoction and 20 for the preferment)
When it boils, let it cook for 1 min. We turn off (with the Decoction, the fluffiest crumb comes out). In a bowl we put the 40 gr of sifted flour, pour 90 ml of hot milk on top, stir. Let cool to 35/40°.

PREFERENCE

In a glass we put the 20 ml of milk cooled to 35/40°, (this process will take us about 10 minutes / to reach that temperature)
Add the crumbled yeast, stir. Pour it over the decoction, stir.
Now we add the other ingredients of the preferment; we remove Cover and let rest in a place free of drafts (oven off), about 1 hour and a half, or until small bubbles form on the surface. (the preferment will help our roscón to have a more flavored crumb and to be juicy for more days)

FINAL MASS

We remove the preferment, we overturn the glass of the thermomix, now the zests and sugars,
5 seconds / speed 4
now the flour with the previously sifted salt,
10 seconds / speed 4
Let rest for 20 minutes / so that the flour particles hydrate. Then we knead
6 minutes / spike speed
followed, we add the butter in small cubes in 2 batches, while we continue to knead other
6/8 minutes / spike speed
Pour into a bowl, cover and let it increase in size (approximately 2 hours)
Then, we degas (remove the air created after leavening), kneading for a minute / by hand.
We divide in 2 (if we want 2 medium roscones), or in 1 (if we want a single large roscón)

FORMED

We will make 8 balls of each ball (to be more precise, we will weigh the dough). We will deposit them on a tray lined with baking paper. We cover and let them increase in size (1 hour and a half, approximately)
20 minutes before the end of the rise, we turn on the oven at 180°, heat up and down.
Brush with the beaten egg and decorate (there is free choice, these were the last ones I made and I barely had any fruit, only the homemade candied orange, cut with the biscuit accessories).
we bake some
20/25 minutes / 180°
Turn off and let cool on rack.
I filled these, one with pastry cream and the other with half cream and truffle
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.