Roscon de Reyes (Kings' Ring)

Name: Roscon de Reyes (Kings' Ring)
Total time: 3900 s
Yield: 4 servings
Ingredients: 1 cup confectioners sugar; 1 orange; 4 3/5 tablespoons whole milk; 5/6 tablespoon yeast; 1 teaspoon sugar; 1 cup bread flour; 3 14/15 tablespoons whole milk; 4 13/14 tablespoons butter at room temperature; 2 eggs; 1 2/3 tablespoons yeast; 1 2/5 tablespoons orange flower water; 3 2/7 cups bread flour; 1 pinch salt; 3/5 cup sugar orange; 1 eggs beaten; candied fruit; 3 drops water until slightly moist; 6/11 cup sliced almonds; 4 2/9 cups whipping cream; 3/4 cup sugar; 2 teaspoons cocoa powder; cream stabilizer

Yerbabuena en la Cocina

22Ingredients

1680Calories

65Minutes

Description

When you’re in the mood for something that’s super-sweet, this dessert will do the trick. They will remind you of orange rolls, only loaded with sugar and candy. They do take a bit of work, like grating the orange peel and heating milk. Serve them warm and sprinkled with sugar, nuts, or nuggets.

Ingredients

servings:

120 grams confectioners sugar
1 orange
70 grams whole milk
10 grams yeast
1 teaspoon sugar
130 grams bread flour
60 grams whole milk
70 grams butter (at room temperature)
2 eggs
20 grams yeast
25 grams orange flower water
450 grams bread flour
1 pinch salt
120 grams sugar (orange)
1 eggs (beaten)
candied fruit
3 drops water (until slightly moist)
50 grams sliced almonds
1 liter whipping cream
150 grams sugar
2 teaspoons cocoa powder
cream (stabilizer)

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Directions

Grate the orange peel into the sugar and set aside.
Heat the milk and add the yeast. Mix with the sugar, yeast, and flour and form into a ball.
Place the dough into a bowl with lukewarm water. When it floats, it is ready to use, after approximately 10 minutes.
For the second dough, heat the milk and add the yeast. Sift the flour, make a well, and add the milk mixture, eggs, sugar, butter, salt, orange blossom water, orange sugar, and the first dough.
Mix together with quick movements until fully incorporated. Oil the hands, place the dough onto a surface, and knead until the dough is elastic and smooth. Form into a ball, cover with a clean cloth, and set aside until doubled in volume, for at least 5 hours.
Divide the dough into two equal sections. Knead slightly and form into a ring. Place onto baking sheets covered with parchment paper and set aside until doubled in volume, approximately 2 hours.
Preheat the oven to 180 Celsius. Brush the dough with the egg and decorate with the moistened sugar, candied fruit, and almonds. Place into the oven and bake for 15 minutes.
Whip the cream with the sugar and the stabilizer. Divide into two parts and mix the cocoa powder into one of them.
Carefully cut the rings in half horizontally and fill with the cream and cocoa cream.

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