Super Fluffy Gluten Free Roscón De Reyes Recipe by javilowin
Super Fluffy Gluten-Free Roscón de Reyes Cooking Instructions 15 minutes kneading – 3 hours rising – 30 minutes baking 1 Gather all the ingredients. 2 Prepare your baking sheet with parchment paper and a round cutter for the center hole (about 4 inches wide by 2 1/2 inches tall). Lightly oil the parchment paper with olive oil to prevent sticking. 3 Dissolve the yeast in the warm milk and set aside. 4 In a bowl, add the flour. Place the salt on one side. Make a well in the center and add the milk with yeast, eggs, sugar, orange blossom water, and butter. Start mixing. Once partially combined, add the orange zest and knead for 15 minutes. 5 After kneading, sprinkle 1 tablespoon (12 grams) of flour on your work surface and place the dough on top. Do not knead further; just gently incorporate the flour with your fingers. The dough will be sticky, so use a spatula to help lift it. Shape the dough into a ball by passing it from hand to hand (do not squeeze the dough). Place the ball on the prepared baking sheet with parchment paper and olive oil. 6 Lightly oil your hands with olive oil. Use your fingers to make a hole in the center and insert the ring mold. With the oil on your hands, gently coat the surface of the dough. Cover with plastic wrap (you can use glasses at the corners to keep the wrap from touching the dough), then cover with a kitchen towel. Let rise for three hours in a warm place. 7 After rising, remove the ring and brush the dough with beaten egg. Decorate with candied fruit, cherries, almonds, and coarse sugar. Preheat the oven to 350°F (180°C), top and bottom heat. Bake for 30 minutes once the oven is ready. 8 After baking, this is how it looks (the smell in the kitchen is incredible!). 9 Remove from the oven and let cool completely. 10 Super fluffy! 11 Place on a wire rack. It's delicious as is, but I like to fill it with whipped cream. 12 Slice the Roscón in half horizontally. To make the whipped cream: use 4 cups heavy cream (1 liter) and 2/3 cup sugar (134 grams). The cream must be very cold. Place both in a bowl and whip until stiff. Transfer to a piping bag. 13 Start filling the Roscón with the whipped cream. 14 Place the top half of the Roscón back on. 15 Place on a serving platter. 16 Impressive! 17 Cut a slice! 18 Wonderful! 19 Absolutely fantastic! 20 Delicious! 21 It melts in your mouth! 22 The flavor of the cake is amazing! 23 The whipped cream... speechless! 24 A very easy Roscón to make with fantastic results! 25 Ready to eat! 1 Gather all the ingredients. 1 Gather all the ingredients. 2 Prepare your baking sheet with parchment paper and a round cutter for the center hole (about 4 inches wide by 2 1/2 inches tall). Lightly oil the parchment paper with olive oil to prevent sticking. 2 Prepare your baking sheet with parchment paper and a round cutter for the center hole (about 4 inches wide by 2 1/2 inches tall). Lightly oil the parchment paper with olive oil to prevent sticking. 3 Dissolve the yeast in the warm milk and set aside. 3 Dissolve the yeast in the warm milk and set aside. 4 In a bowl, add the flour. Place the salt on one side. Make a well in the center and add the milk with yeast, eggs, sugar, orange blossom water, and butter. Start mixing. Once partially combined, add the orange zest and knead for 15 minutes. 4 In a bowl, add the flour. Place the salt on one side. Make a well in the center and add the milk with yeast, eggs, sugar, orange blossom water, and butter. Start mixing. Once partially combined, add the orange zest and knead for 15 minutes. 5 After kneading, sprinkle 1 tablespoon (12 grams) of flour on your work surface and place the dough on top. Do not knead further; just gently incorporate the flour with your fingers. The dough will be sticky, so use a spatula to help lift it. Shape the dough into a ball by passing it from hand to hand (do not squeeze the dough). Place the ball on the prepared baking sheet with parchment paper and olive oil. 5 After kneading, sprinkle 1 tablespoon (12 grams) of flour on your work surface and place the dough on top. Do not knead further; just gently incorporate the flour with your fingers. The dough will be sticky, so use a spatula to help lift it. Shape the dough into a ball by passing it from hand to hand (do not squeeze the dough). Place the ball on the prepared baking sheet with parchment paper and olive oil. 6 Lightly oil your hands with olive oil. Use your fingers to make a hole in the center and insert the ring mold. With the oil on your hands, gently coat the surface of the dough. Cover with plastic wrap (you can use glasses at the corners to keep the wrap from touching the dough), then cover with a kitchen towel. Let rise for three hours in a warm place. 6 Lightly oil your hands with olive oil. Use your fingers to make a hole in the center and insert the ring mold. With the oil on your hands, gently coat the surface of the dough. Cover with plastic wrap (you can use glasses at the corners to keep the wrap from touching the dough), then cover with a kitchen towel. Let rise for three hours in a warm place. 7 After rising, remove the ring and brush the dough with beaten egg. Decorate with candied fruit, cherries, almonds, and coarse sugar. Preheat the oven to 350°F (180°C), top and bottom heat. Bake for 30 minutes once the oven is ready. 7 After rising, remove the ring and brush the dough with beaten egg. Decorate with candied fruit, cherries, almonds, and coarse sugar. Preheat the oven to 350°F (180°C), top and bottom heat. Bake for 30 minutes once the oven is ready. 8 After baking, this is how it looks (the smell in the kitchen is incredible!). 8 After baking, this is how it looks (the smell in the kitchen is incredible!). 9 Remove from the oven and let cool completely. 9 Remove from the oven and let cool completely. 10 Super fluffy! 10 Super fluffy! 11 Place on a wire rack. It's delicious as is, but I like to fill it with whipped cream. 11 Place on a wire rack. It's delicious as is, but I like to fill it with whipped cream. 12 Slice the Roscón in half horizontally. To make the whipped cream: use 4 cups heavy cream (1 liter) and 2/3 cup sugar (134 grams). The cream must be very cold. Place both in a bowl and whip until stiff. Transfer to a piping bag. 12 Slice the Roscón in half horizontally. To make the whipped cream: use 4 cups heavy cream (1 liter) and 2/3 cup sugar (134 grams). The cream must be very cold. Place both in a bowl and whip until stiff. Transfer to a piping bag. 13 Start filling the Roscón with the whipped cream. 13 Start filling the Roscón with the whipped cream. 14 Place the top half of the Roscón back on. 14 Place the top half of the Roscón back on. 15 Place on a serving platter. 15 Place on a serving platter. 16 Impressive! 16 Impressive! 17 Cut a slice! 17 Cut a slice! 18 Wonderful! 18 Wonderful! 19 Absolutely fantastic! 19 Absolutely fantastic! 20 Delicious! 20 Delicious! 21 It melts in your mouth! 21 It melts in your mouth! 22 The flavor of the cake is amazing! 22 The flavor of the cake is amazing! 23 The whipped cream... speechless! 23 The whipped cream... speechless! 24 A very easy Roscón to make with fantastic results! 24 A very easy Roscón to make with fantastic results! 25 Ready to eat! 25 Ready to eat! 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