The end point at Christmas in Spain is undoubtedly put on the roscón de Reyes. As much as we have eaten in these parties there is no person who does not make a hole to this delicious and aromatic mass that has such a particular flavor and smell. In almost all the houses it is already in the afternoon of day five or at most the morning of the six On this occasion in Recipesgatis I share my version of the Roscón de Reyes Swiss Bollo to which I have given a new appearance in doing it with mass balls, but you can always give it the traditional way if you like more.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make a Swiss bollo -type roscón: |
| For the mother dough :: 70 grams of milk (the one you use at home | For the dough :: 60 grams of milk 30 grams of orange blossom 70 grams of butter 2 eggs 450 grams of strength flour 1 pinch of salt 1 on dry yeast of baker (7 grams) For coverage :: 1 tablespoon of milk to paint 100 grams of black coverage chocolate pearl sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a Swiss bollo -type roscón:
1. To prepare the mother dough we put the ingredients in a bowl, mix and make a ball. It is a texture similar to that of plasticine so it is the sea of ​​simple to do it by hand.
Trick: We can help us with a fork not to stain at the beginning, but it is handled very well with your hands later.
2. We fill a bowl with warm water and put the ball at the bottom. It is time to wait until the ball floats. It will also swell slightly. We will have our mother mass ready to be used. I put water from the tap and let it be at room temperature. Mine took between 40 minutes and an hour, it is a matter of throwing his eye from time to time.
3. When the mother dough is ready, we will prepare the mass of the Roscón de Reyes of Swiss bun. In a wide bowl we put the flour and make a hole in the center as if it were a volcano. In that hole we put all the ingredients of the dough except the butter and the mother dough made pieces and we begin to knead.
Trick: We put the beaten eggs to make tortilla.
4. When the ingredients are integrated we put the butter at room temperature and continue kneading until we get a bright, smooth and elastic dough. If you have a kneader, bakery or kitchen robot at home, work will be very simplified.
5. We paint a large bowl with a little olive oil and put the dough of roscón de kings type bollo made a ball. We rotate it so that it is well impregnated with oil. We cover with transparent film and let it stand in a warm place so that mild and double its volume.
6. Once the dough is raised we sprinkle with a little flour on the work surface and knead slightly. We divide the dough into portions of equal size. I have divided it into 8 balls of 115-120 grams each.
7. We place the balls in our mold, with a little separation and let it slight. To be a perfect crown and for fear of moving the balls when moving and/or baking, I have helped myself with a chimney mold that I have smeared well with butter and I have also put baking paper at the base and the sides To facilitate unmolding. My advice is that you also put paper in the fireplace, especially at the base to avoid bad drinks when unmolding.
8. When they have folded their size we paint the Swiss buns with milk and we take the preheated oven at 180 ºC. If you want to decorate the roscón before baking it is now the moment. I put pearly sugar to four alternate balls and the rest left them with nothing because I was going to bathe them in chocolate. You can put pearl sugar, almond crocanti, frosty fruit, almond in sheets, what you like!
9. Bake for about 20 minutes. We allow a few minutes to temper and unmold. We put on a rack and let cool. Meanwhile, we can decorate the rest of the ball of the Swiss bollo -type kings with melted chocolate and sprinkle with sugar pearls. If you look for more recipes, do not forget than in my blog target = _blank relic = NOFOLLOW CLASS = OUTBOUND THEM SWEET SWEETS OF CUCA There are other versions of this sweet.
