If you are passionate about the Roscón de Reyes and you do not want to limit yourself to enjoying this delight only on the corresponding day, you can try preparing different roscones the rest of the year. These roscones de Reyes in the form of individual buns are a great alternative, practical and very easy which is also perfect for small families or to complicate less in the preparation of this Christmas sweet. They are delicious even when they are still a little hot, when their fantastic aroma has filled the kitchen.
One of the advantages of shaping the Swiss roll is that it they stay tender longerThey are great on the go and also freeze and thaw great. In addition, there is no need to worry about giving them the donut shape and the size and weight can be adjusted to our liking.
Heat the milk slightly until lukewarm. Crumble the fresh yeast on top, add a pinch of sugar and 2 tablespoons of flour. Mix, cover with a cloth and let ferment 30 minutes. Afterwards, we aromatize the rest of the sugar by rubbing it with the orange zest. Place the flour in a large container, mix with the salt and form a hole. Add the ferment, the lightly beaten egg, the sugar and the orange blossom, and mix.
Add the butter in ointment and incorporate it well. Cover with a cloth and let it rest for 15-20 minutes. We knead vigorously by hand or with a mixer, adding a little flour if necessary, although it is better to try to tame the dough when it seems too wet to have more tender buns. After a few minutes of kneading it will become more malleable and elastic.
Shape into a ball, place in a greased container and cover. Let rise for a couple of hours (until doubled in size). We then deflate slightly and Separate into 10 equal-sized portions. We knead each one a little and give them a round shape, rolling and pressing well at the base to create surface tension. We place them on two trays covered with parchment paper.
Lightly paint the roscones with beaten egg, cover with plastic film and Let rise while the oven preheats to 200ºC. We paint again with egg, decorate with sugar, almonds and candied fruits to taste. Bake for 10 minutes, lower the temperature to 175ºC and continue baking until about 30 minutes have passed. They have to be nicely browned and the base sounds hollow when struck.
Masterchef Rectangular Baking Tray
Note: some of the links in this article are affiliated and may bring a benefit to Trendencias
Photos | Direct to the palate
In Jared | The 15 best trendy pastry shops that you should not miss in Madrid