jueves, 5 de enero de 2012

Roscón de reyes

Versión española

Version française

Note: The "Roscón de reyes" is a large ring-shaped bun baked for Epiphany in Spain.

- 500 gr. flour (000 type)
- 100 gr. sugar
- 100 ml. + 180 ml. milk
- 60 gr. butter
- 60 gr. lard
- 3 eggs
- 40 gr. compressed yeast
- 50 ml. rum
- 50 ml. orange blossom water
- A pinch of salt
- Orange and lemon zest
• Filling:
- Whipped cream / crème pâtissiere / chocolate truffle
• Icing:
- 1 egg
- Crystallized fruit
- Sugar

Method: knead for a long while the half of the flour, the yeast and 100 ml. of lukewarm milk. Make a ball, make some cuts and cover it with a tea towel and let rest for 90 minutes.
In a separate bowl, work the butter and the lard. Add the sugar, a pinch of salt, the rum, the orange blossom water, the eggs, some zest, the rest of the milk (180 ml.) and the other half of flour. Add to the first dough and knead well, till all the ingredients are mixed, i. e., till taking a bit of dough and it stretches but it doesn’t break. Make a ball and spread some olive oil on it. Let rest for 15 minutes. Meanwhile, prepare a baking tray with a baking paper. Transfer the dough to the baking tray. Make a hole on the dough and give it a shape like a big doughnut. Put a glass of water in the hole of the roscón. “Paint” with an egg and place it in the oven at 50ºC till triple in size. Then, bake at 200º till browning. Once the roscón is out, place the crystallized fruit and add some sugar. Let cool, open and fill it with cream, crème pâtissière, chocolate truffle, etc., just add your choice.

I decided to fill the half of the roscón with whipped cream, and the other half with crème pâtissiere. Here you have a whipped cream portion:

And here, a crème pâtissiere portion:

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