Roscón De Reyes 2025 V2: With Almonds, Sugar, And Whipped Cream Filling Recipe by Toni Martín
Roscón de Reyes 2025 v2: With Almonds, Sugar, and Whipped Cream Filling Cooking Instructions 1 hour 1 Take 1/3 of the roscón dough and shape it into a ball. Make a hole in the center and roll it out to form the traditional roscón ring shape. 2 Lightly oil a metal ring and place it in the center to help the dough keep its shape as it rises. 3 Let the dough rise until it doubles in size. 4 Preheat the oven to 350°F (180°C). Brush the dough with the beaten and strained egg. 5 Sprinkle the sliced almonds and sugar moistened with the anise liqueur evenly over the top. 6 Bake until golden brown, then let it cool completely. 7 For the filling, simply whip the heavy cream with the powdered sugar until stiff peaks form. With 38% fat, the cream holds its shape well—highly recommended. 8 Slice the roscón in half and fill it with the whipped cream. This is my favorite way to enjoy it. 9 1 Take 1/3 of the roscón dough and shape it into a ball. Make a hole in the center and roll it out to form the traditional roscón ring shape. 1 Take 1/3 of the roscón dough and shape it into a ball. Make a hole in the center and roll it out to form the traditional roscón ring shape. 2 Lightly oil a metal ring and place it in the center to help the dough keep its shape as it rises. 2 Lightly oil a metal ring and place it in the center to help the dough keep its shape as it rises. 3 Let the dough rise until it doubles in size. 3 Let the dough rise until it doubles in size. 4 Preheat the oven to 350°F (180°C). Brush the dough with the beaten and strained egg. 4 Preheat the oven to 350°F (180°C). Brush the dough with the beaten and strained egg. 5 Sprinkle the sliced almonds and sugar moistened with the anise liqueur evenly over the top. 5 Sprinkle the sliced almonds and sugar moistened with the anise liqueur evenly over the top. 6 Bake until golden brown, then let it cool completely. 6 Bake until golden brown, then let it cool completely. 7 For the filling, simply whip the heavy cream with the powdered sugar until stiff peaks form. With 38% fat, the cream holds its shape well—highly recommended. 7 For the filling, simply whip the heavy cream with the powdered sugar until stiff peaks form. With 38% fat, the cream holds its shape well—highly recommended. 8 Slice the roscón in half and fill it with the whipped cream. This is my favorite way to enjoy it. 8 Slice the roscón in half and fill it with the whipped cream. This is my favorite way to enjoy it. 9 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Chocolate Chip Cookie Best Meatloaf Recipe Beef and Broccoli Stir-Fry Chocolate Chip Banana Muffins Creamy Paprika Chicken Best Chocolate Chip Cookie Best Meatloaf Recipe Beef and Broccoli Stir-Fry Chocolate Chip Banana Muffins Creamy Paprika Chicken California Farm Nutella Cookies Birthday Corn Cake Milk Tea (Dudh ki Chaye) STREET STYLE BOILED EGGS CHAAT 🥚 😋 Scratch Lasagna for a Crowd Raw tomato bhaji Shahi Gajar ka halwa Stuffed bread pakoda Cheese baingan bhaja Mixed seeds savoury chikki made in Air fryer California Farm Nutella Cookies Birthday Corn Cake Milk Tea (Dudh ki Chaye) STREET STYLE BOILED EGGS CHAAT 🥚 😋 Scratch Lasagna for a Crowd Raw tomato bhaji Shahi Gajar ka halwa Stuffed bread pakoda Cheese baingan bhaja Mixed seeds savoury chikki made in Air fryer