Roscon de Bonbon and cream with Thermomix

(4 votes, average: 3.50 out of 5)

7 January, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello friends,,,, today I bring you a new roscón recipe. I wanted to try all-purpose normal wheat flour without preferment. It is fluffy, but I’ll tell you in two days (I’m going to leave a cache on purpose, to check if it maintains that humidity and fluffiness from the first day).

My people had asked me if I could be a bonbon, and there I go,,, I have taken their suggestions. It is always a pleasure to be able to share my work. Behave well, their majesties are here in nothing,,, and don’t forget to be HAPPY ❤?

Roscon de Bonbon and cream with Thermomix

People

Cooking time:

40 minutes

Total Time

40 minutes

Kitchen room

Spanish Cuisine

Category:

desserts with thermomix Thermomix recipes for Christmas

Roscon de Bonbon and cream ingredients with Thermomix

DOUGH

770 gr wheat flour (all purpose)
25 gr fresh yeast
140 gr sugar (70 from the blanquilla and 70 from the inverted)
2 eggs (M)
100 gr butter (TA)
Orange and lemon skins (without yellow part)
35 ml orange blossom water
25ml rum
250ml milk

COVERAGE

600 gr melted dark chocolate (for the 2 roscones)
6 tablespoons of sunflower oil
Toasted and diced sliced almonds
Candied fruit

FILLING

600 ml cream (to mount) and 100 gr icing sugar (for each roscón)

Preparation of Roscon de Bonbon and cream with Thermomix

DOUGH

Temper the milk for a few seconds in the microwave, add the crumbled yeast and stir.
In the glass of the thermomix present the citrus skins and the white sugar, pulverize
20 seconds / speed 10
lower the remains to the blades add the eggs, inverted sugar, orange blossom water, rum and milk
10 seconds / speed 4*
now half the flour,
5 seconds / speed 4
Add the remaining flour
10 seconds / speed 4
Let rest for 20 min so that the flour particles hydrate. Then we knead
6 minutes / spike speed
Then the butter cubed by the vowel in two batches, while we continue to knead
8 minutes / spike speed
Transfer to a lightly greased bowl and cover. We let ferment (approximately 2 hours) Then we degas (remove the air created after leavening), kneading for a minute by hand.

FORMED

We weigh the dough and divide it in 2 (with these amounts, 2 roscones come out)
Each piece in turn, we weigh it and divide it into 2 (we are going to screw our bagel with two rollers or ends) that way as a suggestion, if not, you can form it in the traditional way.
We will stretch each piece with our hands and roll it against the table (we will make 2 cords about 65/70 cm long), which we will roll together.
We take them to the tray lined with baking paper and join the tips to form the circumference, cover and let them increase in size (1 hour and a half to 2 hours, approximately, depending on the temperature of your kitchen). We will do the same with the other dough.

BAKED

15/20 min before the end of the leavening,
turn on the oven at 180°, heat up and down
After the leavening time, brush with the beaten egg. We bake 25 min.
Turn off, remove to cool on rack

GLAZED

Melt the chocolate in a bain-marie, when it is melted, add the oil, stir and pour into a jug.
Our roscones will be completely cold. With a serrated knife, open in half, place the upper parts on a grid, and below it, a fountain or similar to collect the excess chocolate.
We cover with the chocolate; and before it cools, we decorate with the almonds.
We leave on parchment paper; and, to speed up the process, we take them to the cold for about 30 minutes to dry the chocolate, once this is done, you fill them with what you like best. Cover with the glazed parts and plate
ONLY LEFT TO ENJOY, GOOD APPRECIATION.