👑 Roscón De Reyes 2025 🤚 By Hand 🐫🐫🐫 And Nut Free 🐿 Recipe by Carlos Passenger
Cooking Instructions 10 hours 1 Bring the milk to a boil for one minute, cover, and let cool to about 104°F (40°C). 2 Prepare the starter. Sift the flour, then add the sugar and yeast at room temperature. I used a measuring jug to better track the rise. 3 Add the milk and wait 20 minutes until the mixture quadruples in size. Repeat this process two more times, though I’m not sure why. 4 In a bowl, sift the flour, then add the sugar and salt. 5 Add the orange blossom water, the two egg yolks, and the starter. 6 Mix to form the dough. The dough will be sticky and hard to work with. Knead for 15 minutes. You may need to knead longer. 7 Let the dough rest for 10 minutes at room temperature. Use this time to zest the citrus fruits. 8 Add the citrus zests and half the butter. Knead for 10 minutes. 9 Add the remaining butter and knead for 20 minutes. 10 At this point, Esbieta would let it rest. But I wasn’t convinced, so I used Xavier Garriga’s kneading cycles: 📌Vigorously knead (slap the dough against the surface) for 7 minutes. Let rest in the fridge for 10 minutes. You can add a little flour if needed. I did 4 cycles like this in total. This gave me a dough more like the one Esbieta shows in her video. 11 Let the dough rise for 2 hours near a heat source. 12 Knead for 8 minutes, then let rest for 10 minutes near the heat. 13 Make a small hole in the dough and let it rest for 10 minutes at room temperature. 14 Shape the dough into a ring about 8 inches (20 cm) in diameter and place it on a baking sheet to rest. 15 Esbieta lets it rest at room temperature for 1 1/2 hours. I remembered late about the Garriga method (preheating the oven to low, then turning it off when putting in the dough). So I combined methods: preheated the oven to 120°F (50°C), let the dough rest covered near the heat for 10 minutes, and when the oven was hot, turned it off and put the dough inside for 1 1/2 hours. 16 Time to decorate: Moisten 2 tablespoons of sugar with 1/2 teaspoon orange blossom water. Beat the egg and prepare the candied orange slices. 17 Place the dough near the heat for 10 minutes. Preheat the oven to 410°F (210°C), bottom heat only. 18 Brush the dough with beaten egg and decorate. 19 Bake for 6 minutes, then switch to top and bottom heat. 20 Lower the temperature to 350°F (180°C) and bake for another 10 minutes. 21 Let cool for 30 minutes. 22 Serve. 23 Different formula- 24 Same as Xavier Garriga’s 25 Another holiday dessert 1 Bring the milk to a boil for one minute, cover, and let cool to about 104°F (40°C). 1 Bring the milk to a boil for one minute, cover, and let cool to about 104°F (40°C). 2 Prepare the starter. Sift the flour, then add the sugar and yeast at room temperature. I used a measuring jug to better track the rise. 2 Prepare the starter. Sift the flour, then add the sugar and yeast at room temperature. I used a measuring jug to better track the rise. 3 Add the milk and wait 20 minutes until the mixture quadruples in size. Repeat this process two more times, though I’m not sure why. 3 Add the milk and wait 20 minutes until the mixture quadruples in size. Repeat this process two more times, though I’m not sure why. 4 In a bowl, sift the flour, then add the sugar and salt. 4 In a bowl, sift the flour, then add the sugar and salt. 5 Add the orange blossom water, the two egg yolks, and the starter. 5 Add the orange blossom water, the two egg yolks, and the starter. 6 Mix to form the dough. The dough will be sticky and hard to work with. Knead for 15 minutes. You may need to knead longer. 6 Mix to form the dough. The dough will be sticky and hard to work with. Knead for 15 minutes. You may need to knead longer. 7 Let the dough rest for 10 minutes at room temperature. Use this time to zest the citrus fruits. 7 Let the dough rest for 10 minutes at room temperature. Use this time to zest the citrus fruits. 8 Add the citrus zests and half the butter. Knead for 10 minutes. 8 Add the citrus zests and half the butter. Knead for 10 minutes. 9 Add the remaining butter and knead for 20 minutes. 9 Add the remaining butter and knead for 20 minutes. 10 At this point, Esbieta would let it rest. But I wasn’t convinced, so I used Xavier Garriga’s kneading cycles: 📌Vigorously knead (slap the dough against the surface) for 7 minutes. Let rest in the fridge for 10 minutes. You can add a little flour if needed. I did 4 cycles like this in total. This gave me a dough more like the one Esbieta shows in her video. 10 At this point, Esbieta would let it rest. But I wasn’t convinced, so I used Xavier Garriga’s kneading cycles: 📌Vigorously knead (slap the dough against the surface) for 7 minutes. Let rest in the fridge for 10 minutes. You can add a little flour if needed. I did 4 cycles like this in total. This gave me a dough more like the one Esbieta shows in her video. 11 Let the dough rise for 2 hours near a heat source. 11 Let the dough rise for 2 hours near a heat source. 12 Knead for 8 minutes, then let rest for 10 minutes near the heat. 12 Knead for 8 minutes, then let rest for 10 minutes near the heat. 13 Make a small hole in the dough and let it rest for 10 minutes at room temperature. 13 Make a small hole in the dough and let it rest for 10 minutes at room temperature. 14 Shape the dough into a ring about 8 inches (20 cm) in diameter and place it on a baking sheet to rest. 14 Shape the dough into a ring about 8 inches (20 cm) in diameter and place it on a baking sheet to rest. 15 Esbieta lets it rest at room temperature for 1 1/2 hours. I remembered late about the Garriga method (preheating the oven to low, then turning it off when putting in the dough). So I combined methods: preheated the oven to 120°F (50°C), let the dough rest covered near the heat for 10 minutes, and when the oven was hot, turned it off and put the dough inside for 1 1/2 hours. 15 Esbieta lets it rest at room temperature for 1 1/2 hours. I remembered late about the Garriga method (preheating the oven to low, then turning it off when putting in the dough). So I combined methods: preheated the oven to 120°F (50°C), let the dough rest covered near the heat for 10 minutes, and when the oven was hot, turned it off and put the dough inside for 1 1/2 hours. 16 Time to decorate: Moisten 2 tablespoons of sugar with 1/2 teaspoon orange blossom water. Beat the egg and prepare the candied orange slices. 16 Time to decorate: Moisten 2 tablespoons of sugar with 1/2 teaspoon orange blossom water. Beat the egg and prepare the candied orange slices. 17 Place the dough near the heat for 10 minutes. Preheat the oven to 410°F (210°C), bottom heat only. 17 Place the dough near the heat for 10 minutes. Preheat the oven to 410°F (210°C), bottom heat only. 18 Brush the dough with beaten egg and decorate. 18 Brush the dough with beaten egg and decorate. 19 Bake for 6 minutes, then switch to top and bottom heat. 19 Bake for 6 minutes, then switch to top and bottom heat. 20 Lower the temperature to 350°F (180°C) and bake for another 10 minutes. 20 Lower the temperature to 350°F (180°C) and bake for another 10 minutes. 21 Let cool for 30 minutes. 21 Let cool for 30 minutes. 22 Serve. 22 Serve. 23 Different formula- 23 Different formula- 24 Same as Xavier Garriga’s 24 Same as Xavier Garriga’s 25 Another holiday dessert 25 Another holiday dessert 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 German Potato salad Jalapeño Cheddar Biscuits Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing Chinese Meat Marinade Pumpkin or squash fettuccine German Potato salad Jalapeño Cheddar Biscuits Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing Chinese Meat Marinade Pumpkin or squash fettuccine Chinese Meat Marinade Sweet Potato Kheer (रताळ्याची खीर) Chili con Carne Filipino Tapsilog Lentil egg with orange Methi Matar Malai Paneer Caramel Bread Pudding Quinoa and vegetables cutlet Dum aloo curry Spicy Tuna Shredded Chinese Meat Marinade Sweet Potato Kheer (रताळ्याची खीर) Chili con Carne Filipino Tapsilog Lentil egg with orange Methi Matar Malai Paneer Caramel Bread Pudding Quinoa and vegetables cutlet Dum aloo curry Spicy Tuna Shredded