Roscon de Reyes Recipe
This Roscon de Reyes recipe is written by one of my cousins who is an outstanding baker! She wrote this recipe for the dough to be mixed with a stand mixer but she has also tried it with a Bread Machine (Ciclo Dough) and obviously by hand as well.
Ingredients for Roscon de Reyes
For Starting dough
In a small bowl mix the flour and the yeast while slowly adding the milk, mix well. Once the dough is mixed well cover it with plastic wrap and let it rise until it doubles in volume. The starting dough can rest as long as you want even overnight, but if you do not have time as long as it doubles in volume you are good to go (approximately half hour at room temperature).
In the stand mixer bowl add sugar, lemon and orange zest, milk, honey, rum (optional), the eggs slightly beaten before hand, the starting dough, flour, yeast and salt mix at slow speed. Replace the blade with the rising dough hook and mix at medium speed. Make sure to pay close attention to the dough in case it needs additional flour. The dough needs to detach form the bowl but it need not be dry. Remember when in doubt is always better for the dough to be a bit soft than too dry as if it is too dry it is hard to fix. If you need to add additional flour do so slowly. Finally add the unsalted butter (should be at room temperature) in squares until it is all mixed with the dough. At this point the dough should be smooth and shiny. The process time varies but usually it should take about 10 minutes.
Take the dough out and place it in a previously greased bowl, cover with plastic wrap and let it rest until it doubles in volume. The time it takes to rise will depend on the temperature and humidity in the air, usually about an hour and a half to double in size.
Once the dough has risen for the first time, take it out of the bowl place it on a hard surface with a little bit of flour sprinkled on it, knead and punch down to make sure all the gas comes out. Roll the dough in on itself once done cover it with a towel and let it rest for about 10 minutes. The dough's ideal temperature is 24-25 C° or 72-75 F°, if you have a thermometer you can try it, if the dough is too hot them it will be sticky to the touch and if it is too cold it will not be as manageable).
After the 10 minutes have passed, place the dough in a baking pan with wax paper on the bottom, with your hands make a whole in the middle of the dough and start stretching it to the sides as to form a Roscon de Reyes (see picture below). If the dough starts to pull towards the middle or to shrink, it means that the dough needs to rest more, let it rest for another 10 minutes and then it should be more manageable.
Once the Roscon has been formed cover it with egg wash and then cover it with plastic wrap. Let it rise for a second time till it doubles in volume, about half an hour.
Before the end of the second rising pre heat the oven to 200 C° or 390 F° place a small container of water in the oven. Once the dough has risen for the second time cover it with egg wash one more time delicately and then decorate with the sliced almonds, candied fruit and sugar sprinkled with water.
Place the dough in the oven and lower the temperature to 180 C° or 350 F°, let it bake for about 30 minutes. Make sure to keep eye on the Roscon as all ovens are slightly different.
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