Roscones de Reyes, from Nata and Truffle.

Roscones de Reyes, from Nata and Truffle.

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
With the laptop on the countertop, As one more ingredient, I followed its indications to the letter and the result is what you see in the photos. Pretty, huh? Well, the most important thing is its delicious taste and the spongyness of the dough. The preparation seemed easier than I thought at first, the most cumbersome thing for me was to keep the times and that these would match the time of I had, because as you will see the process is slow, because of the levado it requires.
And since in my house we like fillings, so I made them: one with cream and the other with truffle.

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
To prepare the dough: b>
  • 70 gr of whole milk
  • 10 g of fresh baking yeast
  • 1 teaspoon of sugar
  • 130 gr of flour of force
To make the dough:
  • 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)

Roscones de Reyes, from Nata and Truffle.

For decoration:
  • Candied mandarins (oranges):
    1. 2 tangerines
    2. 100 gr of sugar
    3. 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

    Roscones de Reyes, from Nata and Truffle.


    To make the sourdough:

    Templamos leche and undo the yeast in it. Mix with the rest of the ingredients of the dough and form a ball.
    Put a bowl with plenty of warm water and put the ball of sourdough in it.We make a hole in the center and add the eggs, the sugar flavored with the scratches, the butter, a pinch of salt, the orange blossom water, the sourdough and the milk with the shredded yeast.
    We mix all in an energetic way (at this point I used the blender with kneading hooks, but it can be made by hand) We can do it inside the bowl and when it is practically tied, we put it on the work table, in which previously we will have put a little oil to keep it from sticking. We begin to knead with oiled hands.
    When we have an elastic mixture, we make a ball with it, which we introduce in a bowl and cover with a film (which we will have oiled a bit in the part that covers the dough). Let it rest in a warm place, free of currents, until it doubles its volume. This process will last at least 5 hours.
    When the dough has doubled its volume, we decided to make a large roll or two medium rolls; if it is the latter case, we divide the mass into two and give it a ball shape. Let stand 5 minutes.
    Then we give them the shape of roscón. To do this, we introduce the fingers in the center and little by little we are enlarging the hole. If the dough tends to shrink, it is not relaxed: we will let it rest for another 10 minutes and it will handle better.
    Once we have shaped it, we place it on a cookie sheet in the oven. that we will have put baking paper. Let it rest until it doubles its volume (about 2 hours) (Put a hoop or something similar in the center, so that the hole does not close) *

    When has doubled the volume, paint with beaten egg, very softly, without puncturing the roscón (use a silicone brush) and garnish with fruits, almonds and sugar moistened with a few drops of water.

    We preheat the oven to 200º, heat up and down. We bake between 15 and 18 minutes: The first 10 minutes at 200º and the rest at 180º (if we see that it gets too brown we put an aluminum foil on top)

    We let it rest on a grid and when it is cold we can taste it as it is or fill it to taste.

    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


    We wash and dry tangerines (or oranges) very well. We cut them into very thin slices. Put the sugar, water and tangerines in a large saucepan and let it simmer until the syrup is the thickness of the honey; the process lasts just over an hour.

    Roscones de Reyes, from Nata and Truffle.

    * 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

    Roscones de Reyes, from Nata and Truffle.