Roscon de Reyes
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Roscon de Reyes
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Roscon de reyes also known as the crown of kings is a Spanish broche with Mediterranean flavors prepared in honor of the feast of Epiphany.
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Ingredients
For the crown
- 8 cups flour
- 3 tablespoons active dry yeast
- 1½ cup milk warm, whole
- 1½ cup sugar
- 1 cup butter softened, unsalted
- 4 egg yolk
- orange zest of two
- lemon zest of two
- 3 tablespoons dark rum
- 4 tablespoons orange blossom water
- 1 teaspoon salt
For the toppings
- 3 egg yolk
- 3 tablespoons milk
- candied fruits
- pearl sugar
Instructions
- Dissolve 1 tablespoon of sugar and yeast in warm milk. Cover and set aside for 30 minutes in a warm place until foam forms on the surface.
- Mix the flour with the citrus zests, the remaining sugar and the diluted yeast. Then add the softened butter, egg yolks, rum, and orange blossom water. Knead for 3 minutes.
- Stir in the salt and knead until the dough comes off the sides of the bowl.
- If the dough really looks too sticky, adjust by adding very little flour at a time. The softer and stickier the dough is, the softer and airy the brioche will be. The dough must absolutely not be compact.
- Cover the dough and allow it to rise in a warm, dry place, away from drafts for 3 hours. The dough must have at least doubled in volume.
- On a work surface, degas the dough for less than a minute.
- Divide the dough into three pieces and form three crowns with a large hole in the center.
- Place the wreaths on a baking sheet lined with parchment paper.
- Cover the dough with a cloth and let it rise again in a warm and dry place, away from drafts for 45 minutes. The crowns must double in volume.
- Preheat the oven to 320F/160C.
- Mix the egg yolk and the milk, and brush the whole roscon of reyes.
- Decorate with candied fruits and pearl sugar.
- Cook for about 30 minutes.
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4 reviews
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