Roscones de Reyes, from Nata and Truffle.
In our house we like to follow the Christmas traditions: to put the Nativity scene, the Christmas tree with its lights, taste the traditional desserts and celebrate the day of Kings with the traditional roscón; neither before nor after, that is the day in which we eat it. So it is evident that these two roscones have been stored in the blog folder for almost a year.
To have so much time they look very good, yes? ; D
I used to buy the roscones in a bakery in my area, which makes them fabulous, so much that you have to wait long queues to buy them and, everything is said, at an exorbitant price. So last year I decided to try my luck and see if I could make my own roscón de Reyes. I looked and remiré recipes and more recipes in many blogs, until I found the one that convinced me and the best explanations I found, and it could not be other than that of Su de Webos Fritos
I hope you cheer up with the recipe and enjoy it as much as we do.
For flavored icing sugar
- 120 gr of sugar glas
- skin grated with half a lemon
- skin grated with half orange
- 70 gr of whole milk
- 10 g of fresh baking yeast
- 1 teaspoon of sugar
- 130 gr of flour of force
- 60 gr of whole milk
- 70 gr of butter to room temperature
- 2 medium-sized eggs at room temperature
- 20 g of fresh baker's yeast
- 25 g of orange blossom water (to taste)
- 450 gr of flour of strength
- 1 pinch of salt
- the 150 g of icing sugar that we will have flavored with lemon and orange
- la sourdough (when ready)
- 2 tangerines
- 100 gr of sugar
- 50 gr of water
- 250 gr of cream to mount 35% MG and 3 tablespoons of icing sugar
- 250 gr of cream to mount 35% MG, 3 tablespoon of icing sugar and 3 tablespoons of pure cocoa powder
- Sour cherries
- Sugar and a pinch of water
- Rolled almonds
In my case I filled one with cream and another with truffle: We assemble the cream with the icing sugar. We divide it in two parts and to one we add the cocoa powder, we continue to assemble until the cocoa is well integrated.
With a knife or a saw we open the roscón in two parts (put some chopsticks that serve as guide, so that when assembling they coincide the two halves). Fill a pastry bag with cream or truffle and completely cover one of the halves of the roscón. We cover with the other half
* Ahhhhh I forgot, and like all good Roscón de Reyes, they also brought their bean and their surprise; D
And with this entry I want to say goodbye to all of you and wish you a Very Happy Holidays and that 2014 is a good year, in which you do not lack health, work or the love and the company of yours.
A big hug to everyone. Be happy