The “roscón de Reyes” (Kings’ big doughnut) is a traditional dessert of January 6, the day of the Kings. It is a doughnut adorned with different colors of slices candied fruit, and usually filled with cream, truffle or chocolate.
Inside there are some surprises that you can meet eating a slice. In Spain the surprise consists of small statues of the Virgin and St. Joseph and a bean (who finds this one, he will have to pay the next doughnut).
Roscón de Reyes
Ingredients
- 400 g flour
- 125 ml warm milk
- 25 g fresh yeast
- 80 g sugar
- 80 g melted butter or margarine
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 tablespoonful orange flower water
- 1 grated skin of lemon
- 1 grated skin of orange
To decorate
- candied fruit
- 1 beaten egg
- 1 candied orange
- figurines that can be cooked in the oven
Instructions
- Mix a little warm milk with 3 tablespoons of flour.
- Add the yeast in little pieces and mix it all.
- Allow to ferment 20 minutes in a warm place.
- After that, in a large bowl add the remaining flour and other ingredients: sugar, grated skin of lemon and orange, salt, milk, eggs, and the yeast that was fermented, the orange flower water and butter or margarine.
- Mix everything well.
- Flour a smooth surface and knead with hands; If you need, add a little flour to better work with the dough.
- Give her a round shape like a ball and keep it in an airtight container for two hours in a warm place.
- After this time the dough should be increased twice.
- Pull it out of the container and knead again on a floured smooth surface.
- Give her doughnut-shaped and make a large hole in the center with your fingers.
- Let the doughnut rest one hour in a warm place.
- Then pass the beaten egg on the doughnut and decorate with candied fruit.
- Add the figurines and the bean in the dough.
- Put it in preheated oven at 18o C for 20 minutes.
- Let it cool, and if you want you can cut for the middle and fill it with cream, truffle or any other favorite filling.
