Roscón de Reyes - Ring cake filled with candy fruit and cream
|Posted in on Jan 4, 2009|
A large bun cake in the shape of a ring that is eaten at Epiphany made with candy fruits like orange, cherries, etc.
- 500 g flour
- 6 eggs
- 150 g butter
- 150 g sugar
- 1 tsp baking powder
- 500 ml milk
- 1 lemon zest
- candy orange and cherries
- 1 surprise gift
- 300 g whipped cream
Dissolve the baking powder with several spoonfuls of milk.
Take ¼ of the flour, make a well and mix with the baking powder then make a ball of soft dough.
This dough then has to be laid to rest, well covered, until it has grown to double its volume after approximately 2 hours.
Then beat together the rest of the flour with the eggs, sugar, the remaining milk, butter and lemon zest.
Knead the dough well until you obtain a compact and soft dough.
Then the two pastries are mixed and both have to be left to rest covered and in a warm place for 2 hours.
After this, knead the dough again and place it on the tray with some flour over it.
Now is the moment when the characteristic wheel form has to be shaped (don't forget to introduce the gift surprise).
Then it is adorned with frosted fruits and all the dough is covered with yolk.
Next sprinkle it with glazing sugar and put in a preheated oven to 160º C.
Bake for about 15 to 20 minutes.
It is also very common to open the ‘roscon’ and fill it up with cream.
Serves 6 to 8 people.
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