Elaboration:

Sourdough:

Put the bread flour, yeast and milk in a bowl. Mix until you get a small compact ball. The mase madre is the basis of the preparation. In this recipe we will not use common flour because the force flour has more protein, which provides a fluffier end result.

We will place the dough in the bowl, cover with film and let it rest for 3 – 4 hours at room temperature or overnight in the refrigerator. It is recommended to let it rest for about 30 minutes before putting it in the refrigerator to start the fermentation. If we don’t, the process occurs the same but more slowly.

Aromatic milk:

Cook the milk with the cinnamon stick, the orange zest and the lemon zest. Reserve.

Final mass:

Place the sourdough ball, flour, sugar, salt, aromatic milk, honey, orange blossom water, rum, yeast, eggs and lemon zest in a bowl. All ingredients except butter . We haven’t added it yet because it would soften the dough too much. Mix until you get a homogeneous, smooth ball without lumps.

Roll out the dough a little with your fingers and add the cold butter, diced, in the center. Knead with your hands little by little. The butter breaks the dough, we must continue kneading until it is integrated. It is the most critical moment. The movement to be carried out would be, as they say in the confectionery industry: “Fold and roll” . Repeat the movement until you get the ball shape again. The butter is slowly absorbing . It is not necessary to add flour to “curdle” the dough.

First fermentation:

Oil a bowl and put the ball inside. Cover with a damp cloth and let it ferment for two hours at room temperature. It will double or triple its volume.
Shape the Roscón de Reyes: Place the dough on the table. Knead a little and roll the dough to degas and remove the largest bubbles. Oil your hands to handle it more easily and shape it into a Roscón. Make a hole in the middle and stretch it out and handle it like a large donut.

Second fermentation:

Place on a baking sheet. Although it may appear “narrow”, re-fermenting before cooking will double or triple its initial size again. Cover with a damp cloth and let it ferment for two more hours.

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Plating:

Paint the Roscón with the beaten egg. Garnish on top with the candied fruit, the sliced ​​raw almonds and the pearl sugar. Bake in convection mode for 20-25 minutes at 175ºC in the mychef combi oven. We recommend reducing the fan speed to reduce the impact of heat on the surface of the Roscón de Reyes and also prevent the garnishes from moving.

Once cooking is finished, let cool on a rack at room temperature . Open in half with a knife and add the filling. Although the most classic roscones usually contain cream they can also be filled with truffle cream, chantilly cream, pastry cream, chocolate ganache or angel hair, among others.

Don’t forget to introduce the bean and the king! Cover and go.