The roscon de reyes or rosca de reyes Donuts Pastry is a Christmas recipe, very typical of the day of the same name. The day of kings, January 6. It is a sweet and spongy bread, in the form of a “giant donuts” and is usually filled with custard, cream, truffle or all three things. Nowadays, with this preparation happens something similar to what happens with bread and is that, every time we find a roscon of Donuts Pastry of poor quality, little tasty and that soon worse. Here, we are going to make a homemade roscon of Donuts Pastry, of which, not to spare neither crumbs.There are so many people who like custrd very much.Sweet potato ale recipe is very easy recipe.Recipes of rajma are very easy and these recipes of rajma are very good for our health too.
INGREDIENTS to make a Donuts Pastry for 5-6 people:
160g of preference (100g of flour of strength + 60g of milk + 1g of fresh yeast or the tip of a dry yeast knife)
500g of flour
80g of sugar
20g fresh yeast or 6g dry yeast, baker’s yeast
2 tablespoons of orange blossom water.
3 tablespoons rum or Sauce
Lemon and orange zest
Two tablespoons of vanilla essence
60g butter at refrigerator temperature
a pinch of salt
Frosty fruits, rolled almonds, vanilla sugar … Whatever you prefer to place on top of it.
RECIPE OF THE Donuts Pastry
1.- The first thing is to make a preference. This preference will give an extra touch of flavor to the Donut Pastry and will last a little more time, be more spongy and, in short, we will have a Donuts Pastry of higher quality (with very little extra effort). In a bowl we put 100g of flour of strength, 60g milk and the gram of fresh yeast (or tip of a knife, if it is dry yeast). Remove everything with a spoon to mix the ingredients and let it ferment overnight. This is all there is to do to get a preference
2.- The next day, the preference will give off many aromas and, this is what we want. So, in the same bowl where we have said preference we add, the flour of strength (generally, I say that to make breads is sufficient with a conventional flour but, in this case, as it is a bread with many fatty ingredients it is indispensable that it be flour Of strength), two eggs, sugar, orange blossom water, vanilla essence, rum, lemon and orange zest, sugar and a pinch of salt. Although it is a sweet elaboration, the salt will enhance the flavor and make the roscon of kings more fluffy. We remove all the mixture and, little by little add the milk, until obtaining a mass that sticks a little bit to the hands. The amount of exact milk to be poured varies from one meal to another, Not all brands of flour absorb the same amount of liquid. The idea is to pour slowly until a solid mass, which sticks a little to the hands. You see, butter and yeast, we have not thrown it yet.
3.- This done, knead the dough for about 5 minutes. After that time add the yeast and butter to refrigerator temperature. Why now and why not at room temperature? Now and not before, because if we throw it before we prevent gluten from developing and therefore would remain a little spongy and heavy and cold temperature because otherwise it would remain with a “gummy” consistency. So we throw it out now and continue kneading. The dough will become quite sticky but, do not be scared. As soon as you continue kneading and the dough is absorbing it will be soft. Continue kneading for another 10 minutes, until a soft and elastic dough. Then we put in a bowl, cover it and let it ferment for about two hours. Until double in size
4.- After time, we take the dough out of the bowl and knead it a little more. This is to remove the excess gas from its interior and not have afterwards a roscon of kings with holes in the crumb excessively large. Cover the dough and let stand 15 minutes, before giving the shape. Now it will be very tense and it will be impossible to give it to you.
5.- 15 minutes later, we give the form. To give it to us, we make a hole with the hand in the center of the mass and, once done, we will give it a thread form. We can give it in the air, turning and stretching it, helping us of gravity or on the same counter-top, with our hands. I prefer the first option. You can do it as you see fit. Then, you put it on oven paper, placed directly on the same baking sheet and you finish giving it the shape. It can be round or oval, as you prefer. We painted it with beaten egg and let it ferment another two hours. It will grow a lot.
6.- When you have doubled your size again, we re-paint the thread and place the decoration we have chosen. The donut pastry from the beginning photo, has a candied fruit (pumpkin, orange, apple …) almond laminated and vanilla sugar.
7.- And finally the baking. We must be very careful with this step because the pastry burns very easily and if we are not careful, all the work we had done, can be spoiled. So watch it and do not lose sight of him while he’s inside. We put the pastry at 180ºC in the slit of the middle of the oven and let it cook for about 5 minutes. After that time, you will see that it begins to take color but, it will remain crude (it is normal, when carrying egg and butter). What you have to do is cover it with aluminum foil half-cooked, so that it does not carbonize and leave it another 5 minutes more. After time, take it off and get ready !!. A fluffy, tasty and aromatic rosca or roscon of homemade kings pastry!
Of course, once it is cold, you can (and should) open your king rosec in half with a sawing knife and fill it with a pastry cream , cream, truffle or whatever you want. And put the typical bean and the prize inside!