Roscón de Reyes sponge recipe

The Roscón de Reyes is a typical thread of Kings Day in some Catholic countries. It is a sweet, tender bread, round to look like a crown and covered with frozen fruits to simulate the jewels of the crowns. Inside, a dry bean and a figurine are usually hidden. To the diner who touches the figurine will be crowned king, while the diner who has the Dry Haba will have to pay the Roscón de Reyes the following year. This tradition is increasingly widespread in several countries of the world. If you like to put your hands in flour, do not hesitate to make this roscón de kings spongy. He has a long process, but if you want you to have a tender roscón and that the next day remains spongy, you have found that recipe. Wish Recipes, we will teach you to make a spongy kings without a mother dough, although it will be necessary to make a preferred. Keep reading because we tell you how to make a spongy and juicy kings roscón, we go with all the tricks so that it is perfect!

Ingredients to make spongy kings:

1. To start with the recipe for Roscón de Reyes spongy, prepare the favorment. The ideal is to prepare it between one and two days before making the roscón de Reyes so that it is well spongy. Slightly heat the 50 ml of water and dissolve 0.2 g of yeast. Add the water to the 100 g of flour and mixture. Do it at the end with your hands and form a ball with the preferred preferred. Put it in a small bowl and cover it with transparent film paper. Let stand for at least 12 hours, or a whole night, in a warm place and without air currents. Inside the oven off, for example, it is a good place to save it.

2. Once the preferment has been done, do milk infusion on the same day. To do this, put in a saucepan the milk along with the spline of cinnamon and the skin of half a lemon. Take the milk to a boil, remove it from the fire, cover the saucepan and let infuse the same time as the preferred. Once the milk is cold, reserve it in the fridge until its use.

3. The next day, prepare the spongy kings. It is better to do it with a kneader, but, if you don have, it can be done equally, although you will have to try not to add excess flour. If you are going to use a kneader, put the kneading hook to be able to make the mixture. Put the 350 g of strength flour in a bowl, add salt and sugar and mix with a spatula or with the kneader hook. It incorporates 50 ml of aromatized milk removing cinnamon and lemon skin; Reserve the rest of milk in case it is necessary to add it later. Also add the eggs, honey, orange blossom water, rum, the preferred you had of the previous day and crumbled yeast without diluting it. Knead with the hook of kneading about 5 minutes. If you do it without kneading, do it with floured hands for about 10 minutes, avoid adding more flour.

4. Throw the butter and add it little by little to the dough. Knead about 15 minutes if you do it with kneader. The dough has to take off little by little from the walls, only if you see that it is a bit dry, add a little more infused milk. To know that the dough is, it has to be totally detached from the walls, but it has to remain mass remains at the base. If you do it by hand, knead for 30 minutes, it is a long process and the dough will be very sticky, but the kneading will make a less sticky and more elastic dough stay.

5. Leave the dough inside the bowl, cover it with film paper and let stand 2 hours in a warm place without air currents.

6. slightly flour a work surface, put the dough on it, deflate it with the hands and boléala. To bole it, stretch it a little with your hands and wear the peaks towards the center, then see it a little without coming to turn. Leave it again in the bowl, cover it with transparent film paper and let the dough rest again 1 hour in a warm place without air currents. All these steps are necessary to get a roscón de Reys superspongous, juicy and delicious.

7. Forage a tray suitable for the oven with baking paper, preferably round, such as the one used to make pizzas. Put the dough inside, put the fingers in the center and give roscón shape. The thread has to be large, about 30 cm in diameter. If you want to put the figurine and bean inside, this is the time. Wrap the figurine and bean on film or aluminum foil and cover both objects with the dough so that they are not seen.

8. brush the thread with beaten egg. It gently cover with film paper, without pressing, and lets stand 4 hours. Another option is to leave it a whole night in the fridge, it will also lift, but it will do it more slowly and the next day you will only have to let it rest outside the refrigerator 1 hour.

9. brush again with the beaten egg and put on the pieces of frosty fruits and granulated sugar. Bake the spongy kings with the preheated oven at 160 ºC with heat up and down for 5 minutes. Then, raise the oven to 180 ºC and continue to bake 12 to 15 more minutes.

10. Let the roscón cool in a rack. Once cold, if you prefer, you can fill it, either with cream, truffle or with a custard or eat it as with a chocolate at the spicy cup. List the spongy kings thread recipe! Although it is a long process, especially if you have a kneader is not complicated and the result is very worth it because you will have a spongy and juicy crumb. NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.