Easy, Delicious Roscón De Reyes (No Sourdough Starter, Just Like The Traditional!) Recipe by Marieta
Easy, Delicious Roscón de Reyes (No Sourdough Starter, Just Like the Traditional!) Cooking Instructions 4-6 hours 1 First, prepare the milk by infusing it with the cinnamon stick, lemon zest, and orange zest to add flavor. 2 Next, flavor the powdered sugar. Place the sugar and citrus zest in a bowl and mix well. Set aside. 3 Put the bread flour in a bowl and add the eggs. Stir with a spatula. 4 Add the lukewarm milk (previously mixed with the fresh yeast until dissolved; it should not be hot) and mix until combined. 5 Add the margarine at room temperature (or softened in the microwave for a few seconds). Mix with your hands a bit to make it easier. 6 Add the 3 tablespoons of orange blossom water (or, if you prefer, a splash of rum or another liqueur at this point), then add the flavored sugar and mix a bit. Finally, add the salt and knead. 7 Transfer the dough to a floured countertop. Knead for about 15-20 minutes. The dough will change texture and should become elastic and not sticky. (Don't worry if it's sticky at first.) 8 Shape the dough into a ball and place it in a greased bowl (to prevent sticking). Cover with a towel or plastic wrap brushed with oil and let it rise for about 2 hours, until doubled in size. 9 Remove the dough from the bowl and gently deflate it by kneading for a couple of minutes. Shape it into a ball, then poke your fingers through the center and stretch it to form the traditional ring shape. 10 Line a baking sheet with parchment paper and place the roscón on it. Put a greased ring mold or similar object in the center to help keep the shape while rising. Let it rise for 2-3 hours. (I usually do this the night before breakfast.) 11 Preheat the oven to 350°F (180°C). Brush the roscón with beaten egg. Decorate with candied fruit and moistened sugar. 12 Sprinkle the moistened sugar on top and bake for 15-20 minutes. Remove from the oven and enjoy. 1 First, prepare the milk by infusing it with the cinnamon stick, lemon zest, and orange zest to add flavor. 1 First, prepare the milk by infusing it with the cinnamon stick, lemon zest, and orange zest to add flavor. 2 Next, flavor the powdered sugar. Place the sugar and citrus zest in a bowl and mix well. Set aside. 2 Next, flavor the powdered sugar. Place the sugar and citrus zest in a bowl and mix well. Set aside. 3 Put the bread flour in a bowl and add the eggs. Stir with a spatula. 3 Put the bread flour in a bowl and add the eggs. Stir with a spatula. 4 Add the lukewarm milk (previously mixed with the fresh yeast until dissolved; it should not be hot) and mix until combined. 4 Add the lukewarm milk (previously mixed with the fresh yeast until dissolved; it should not be hot) and mix until combined. 5 Add the margarine at room temperature (or softened in the microwave for a few seconds). Mix with your hands a bit to make it easier. 5 Add the margarine at room temperature (or softened in the microwave for a few seconds). Mix with your hands a bit to make it easier. 6 Add the 3 tablespoons of orange blossom water (or, if you prefer, a splash of rum or another liqueur at this point), then add the flavored sugar and mix a bit. Finally, add the salt and knead. 6 Add the 3 tablespoons of orange blossom water (or, if you prefer, a splash of rum or another liqueur at this point), then add the flavored sugar and mix a bit. Finally, add the salt and knead. 7 Transfer the dough to a floured countertop. Knead for about 15-20 minutes. The dough will change texture and should become elastic and not sticky. (Don't worry if it's sticky at first.) 7 Transfer the dough to a floured countertop. Knead for about 15-20 minutes. The dough will change texture and should become elastic and not sticky. (Don't worry if it's sticky at first.) 8 Shape the dough into a ball and place it in a greased bowl (to prevent sticking). Cover with a towel or plastic wrap brushed with oil and let it rise for about 2 hours, until doubled in size. 8 Shape the dough into a ball and place it in a greased bowl (to prevent sticking). Cover with a towel or plastic wrap brushed with oil and let it rise for about 2 hours, until doubled in size. 9 Remove the dough from the bowl and gently deflate it by kneading for a couple of minutes. Shape it into a ball, then poke your fingers through the center and stretch it to form the traditional ring shape. 9 Remove the dough from the bowl and gently deflate it by kneading for a couple of minutes. Shape it into a ball, then poke your fingers through the center and stretch it to form the traditional ring shape. 10 Line a baking sheet with parchment paper and place the roscón on it. Put a greased ring mold or similar object in the center to help keep the shape while rising. Let it rise for 2-3 hours. (I usually do this the night before breakfast.) 10 Line a baking sheet with parchment paper and place the roscón on it. Put a greased ring mold or similar object in the center to help keep the shape while rising. Let it rise for 2-3 hours. (I usually do this the night before breakfast.) 11 Preheat the oven to 350°F (180°C). Brush the roscón with beaten egg. Decorate with candied fruit and moistened sugar. 11 Preheat the oven to 350°F (180°C). Brush the roscón with beaten egg. Decorate with candied fruit and moistened sugar. 12 Sprinkle the moistened sugar on top and bake for 15-20 minutes. Remove from the oven and enjoy. 12 Sprinkle the moistened sugar on top and bake for 15-20 minutes. Remove from the oven and enjoy. 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