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
6
Cooking time:
60 minutes
Total Time
1 hour
Kitchen
Spanish Cuisine
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.