Roscón De Reyes With Saffron Recipe by Iryna Burlutskaya
Cooking Instructions 4 hours 1 First, infuse the milk with saffron. The milk should be very hot but not boiling. After adding the saffron, stir in the heavy cream at room temperature, then add the butter and let it melt slowly. 2 Let the milk mixture cool, and when it reaches about 77–86°F (25–30°C), add the yeast and mix until fully dissolved. 3 In a bowl, sift the bread flour and add the salt, sugar, and vanilla sugar. Mix briefly, then add the egg yolks and mix again. Add the milk, butter, and saffron mixture, then start mixing in the orange blossom water and orange zest. 4 When the dough becomes too thick to mix with a spoon, knead it by hand. The dough will be sticky. Gather it into a ball in the bowl, rub a little olive oil on it, cover with a towel, and let it rise in a warm place for at least 2 hours. 5 Once the dough has risen and has a beautiful yellow color from the saffron, it will smell amazing. 6 Shape the dough into a ball, poke a hole in the center with your fingers, then gently stretch and spin it to form a ring of your desired size. Place the ring on a baking sheet lined with parchment paper, adjust its shape, and brush it with a mixture of one egg yolk and one tablespoon of heavy cream. 7 Now it’s time to add the figurine and the fava bean. Wrap them in plastic wrap and tuck them underneath the dough, placing the figurine on one side and the bean on the other. Let the Roscón rise for 30–40 minutes, or until it doubles in size. 8 Brush the Roscón a second time, being careful not to deflate the dough, and start decorating. 9 Decorate as you like. I use sliced almonds, pearl sugar, and candied fruit. Decorating the Roscón is the most fun part! 10 A little before decorating, preheat the oven to 350°F (180°C) with heat from top and bottom. Once decorated, bake the Roscón in the preheated oven for 25 minutes, using the oven without the fan. 11 Let the freshly baked Roscón de Reyes cool before slicing. If you like, you can fill it with your favorite cream. 1 First, infuse the milk with saffron. The milk should be very hot but not boiling. After adding the saffron, stir in the heavy cream at room temperature, then add the butter and let it melt slowly. 1 First, infuse the milk with saffron. The milk should be very hot but not boiling. After adding the saffron, stir in the heavy cream at room temperature, then add the butter and let it melt slowly. 2 Let the milk mixture cool, and when it reaches about 77–86°F (25–30°C), add the yeast and mix until fully dissolved. 2 Let the milk mixture cool, and when it reaches about 77–86°F (25–30°C), add the yeast and mix until fully dissolved. 3 In a bowl, sift the bread flour and add the salt, sugar, and vanilla sugar. Mix briefly, then add the egg yolks and mix again. Add the milk, butter, and saffron mixture, then start mixing in the orange blossom water and orange zest. 3 In a bowl, sift the bread flour and add the salt, sugar, and vanilla sugar. Mix briefly, then add the egg yolks and mix again. Add the milk, butter, and saffron mixture, then start mixing in the orange blossom water and orange zest. 4 When the dough becomes too thick to mix with a spoon, knead it by hand. The dough will be sticky. Gather it into a ball in the bowl, rub a little olive oil on it, cover with a towel, and let it rise in a warm place for at least 2 hours. 4 When the dough becomes too thick to mix with a spoon, knead it by hand. The dough will be sticky. Gather it into a ball in the bowl, rub a little olive oil on it, cover with a towel, and let it rise in a warm place for at least 2 hours. 5 Once the dough has risen and has a beautiful yellow color from the saffron, it will smell amazing. 5 Once the dough has risen and has a beautiful yellow color from the saffron, it will smell amazing. 6 Shape the dough into a ball, poke a hole in the center with your fingers, then gently stretch and spin it to form a ring of your desired size. Place the ring on a baking sheet lined with parchment paper, adjust its shape, and brush it with a mixture of one egg yolk and one tablespoon of heavy cream. 6 Shape the dough into a ball, poke a hole in the center with your fingers, then gently stretch and spin it to form a ring of your desired size. Place the ring on a baking sheet lined with parchment paper, adjust its shape, and brush it with a mixture of one egg yolk and one tablespoon of heavy cream. 7 Now it’s time to add the figurine and the fava bean. Wrap them in plastic wrap and tuck them underneath the dough, placing the figurine on one side and the bean on the other. Let the Roscón rise for 30–40 minutes, or until it doubles in size. 7 Now it’s time to add the figurine and the fava bean. Wrap them in plastic wrap and tuck them underneath the dough, placing the figurine on one side and the bean on the other. Let the Roscón rise for 30–40 minutes, or until it doubles in size. 8 Brush the Roscón a second time, being careful not to deflate the dough, and start decorating. 8 Brush the Roscón a second time, being careful not to deflate the dough, and start decorating. 9 Decorate as you like. I use sliced almonds, pearl sugar, and candied fruit. Decorating the Roscón is the most fun part! 9 Decorate as you like. I use sliced almonds, pearl sugar, and candied fruit. Decorating the Roscón is the most fun part! 10 A little before decorating, preheat the oven to 350°F (180°C) with heat from top and bottom. Once decorated, bake the Roscón in the preheated oven for 25 minutes, using the oven without the fan. 10 A little before decorating, preheat the oven to 350°F (180°C) with heat from top and bottom. Once decorated, bake the Roscón in the preheated oven for 25 minutes, using the oven without the fan. 11 Let the freshly baked Roscón de Reyes cool before slicing. If you like, you can fill it with your favorite cream. 11 Let the freshly baked Roscón de Reyes cool before slicing. If you like, you can fill it with your favorite cream. 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