One of the preferred preparations of the Spaniards is the Roscón de Reyes. As the name implies, it is prepared for the day of Kings held on January 6. On that date, the Magi bring children present and, therefore, it is a very festive, colorful bread and with a very Christmas flavor, thanks to the aromas of the icing, the fruits confitred and the kinhal of the citrus fruits. The years, became popular to prepare this roscón with a mother mass that is prepared at the time, which facilitates cooking. That style of preparation is what we collected in recipes for you, so we invite you to discover how to make a kings roscón with mother dough, a simpler recipe that will love everyone at home.
| 🚻 10 Diners | 🕘 4h | 🍵 Post | 🤯 Medium Disturbance |
| Ingredients to make a kings roscón with mother dough: |
| MASTER MASS :: 52 grams of whole milk 7½ grams of fresh yeast or 3 g of dry 1 tablespoon of sugar 100 grams of flour all use | MASS :: LA MASTER 45 grams of whole milk 55 grams of butter 1 large egg 15 grams of fresh yeast or 5 g of dry yeast 20 grams of orange blossom 340 grams of flour all use 120 120 grams of sugar glas ½ tablespoon of lemon scratch ½ tablespoon of orange rayadura ¼ tablespoon of salt |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make a kings roscón with mother dough:
1. To start with this easy kings roscón, it is necessary to make the mother dough. To this end, it gathers in a package the ingredients of this preparation: milk, flour, yeast and sugar.
2. Intégral them and love them until they join completely.
3. With the hands, it forms a ball of compact dough.
4. Now, introduce the dough into a deep container with warm water. The ball will submerge to the bottom of the container.
5. You will know that the mother dough is ready when it floats in the water. The process takes 5 to 10 minutes.
6. While the mother mass floats, gathers in a deep container all dry ingredients: flour, sugar, salt, scratches and yeast.
7. Now, add the rest of the ingredients: milk, butter, eggs and orange blossom water, as well as the mother dough.
8. The mixture passes to a inn and starts working to integrate all the ingredients well. Use a bakers palette because the dough is sticky.
Trick: If you have the option, you can also make the kings roscón in bakery with mother dough.
9. When the dough acquires a uniform consistency, which will take about 10 or 15 minutes, place the mixture in a container. Leave her Levar, covered, in a warm place.
10. The LEVADO process lasts until its size doubles. Then, again, place it in a inn. Wear it and give it a ball shape with your hands.
11. It is time to build the roscón. Add a little and make a hole in the middle with your fingers. Group to the size of your preference.
12. place a round bowl in the roscón circle. This is optional, but it will help you maintain the shape of your roscón. Let it slight a second time.
13. After an hour, approximately, paints the roscón de reyes with the beaten egg and adorns with the fruits configured, cherries, sugar moistened with orange blossom and rolled almonds.
14. Bake in preheated oven at 180-200 ° C for about 20–25 minutes. If you want, you can try to make an original roscón of chocolate kings or a roscón de kings stuffed with custard following our recipes in the links.
