Tricks and Tips with the forming and baking in the roscones de Reyes

Preparation of Tips and Tricks with the forming and baking in the roscones de Reyes

1. We also know that the roscones do not have to be exact in terms of circumference, but rather uneven, and that is what makes them homemade and beautiful.
2. Well then, so that the hole does not get closed, you have to do the shaping in 3 times, let me explain:
3. first we make the ball and insert our fingers in the middle to make a small hole, cover and let the dough rest to relax for 10 min. (If we try to make the hole in one step,,, the dough will tend to shrink, therefore, with rising and baking, it will close.
4. We reintroduce the fingers and widen, cover and rest. So up to 3 times.
5. For a large roscón, we have to have a circumference of about 20/25 cm in diameter. And, for the medium ones, about 10/12 cm.
6. Then, there is the leavening, depending on the temperature of your kitchen, it will take between 1 hour or an hour and a half, do not overdo it with the leavening, but once with the heat of the oven it will crack or break.
7. Do not overdo it with yeast either, otherwise it will grow in the oven and then when you take it out, it will deflate. Baking, always preheated oven, at least 15/20 min before introducing them. For a large roscón, 30 min is enough.
8. For a medium one, 20 min.
9. We put it on the second shelf starting from the bottom.
10. I show you a small compilation for you to visualize, the before and after..
11. In the first paragraph you have the link of the dough recipe. Although you will see that those are formed in flower. But those amounts are enough for a large size roscón, or for two medium ones.