- \n
- 90 g of strong flour <\/span><\/li>\n
- 50 g semi-skimmed milk <\/span><\/li>\n
- 5 g fresh baker's yeast<\/span><\/li>\n<\/ul>\n
For the rest of the dough:<\/b><\/p>\n
- \n
- 120 g white sugar <\/span><\/li>\n
- The grated peel of 1 orange <\/span><\/li>\n
- The whole peel of an orange<\/span><\/li>\n
- The grated peel of \u00bd lemon <\/span><\/li>\n
- The whole peel of \u00bd lemon<\/span><\/li>\n
- 85 g semi-skimmed or whole milk (to taste) <\/span><\/li>\n
- 1 cinnamon stick <\/span><\/li>\n
- 60g butter <\/span><\/li>\n
- 2 medium eggs <\/span><\/li>\n
- 15 g fresh yeast <\/span><\/li>\n
- 30 gr orange blossom aroma <\/span><\/li>\n
- 340 g strong flour <\/span><\/li>\n
- 1 pinch of salt<\/span><\/li>\n<\/ul>\n
To decorate:<\/b><\/p>\n
- \n
- Laminated almonds<\/span><\/li>\n
- Sugar moistened in water<\/span><\/li>\n
- 1 beaten egg<\/span><\/li>\n
- An orange (optional)<\/span><\/li>\n
- Candied fruits (optional)<\/span><\/li>\n<\/ul>\n
For the filling:<\/b><\/p>\n
- \n
- Cream<\/span><\/li>\n
- Cieza peach in syrup<\/span><\/li>\n<\/ul>\n
![\"Rosc\u00f3n](\"https:\/\/melocotondecieza.es\/wp-content\/uploads\/2015\/12\/Roscon-grande.jpg\")
<\/b><\/h2>\nPreparation of the Rosc\u00f3n de Reyes:<\/b><\/h2>\n
- \n
- 1st step, the preferment<\/b>: dilute the yeast in warm milk, about 37\u00baC. In a bowl, mix the yeast diluted in the milk with the flour and knead for approximately 1 min. Make a ball with the dough, put it in a lightly greased bowl, covered with plastic wrap and let it rest for about 3 hours in a warm place. During this time the dough hardly changes in size.<\/span><\/li>\n
- Again in a bowl, add the sugar - pulverized if possible - and add the zest of an orange and half a lemon, mix until smooth and set aside.<\/span><\/li>\n
- In a saucepan, add the milk, the whole peel of an orange and the peel of half a lemon and a cinnamon stick. Infuse for about 5 minutes at medium temperature. Let it cool and reserve.<\/span><\/li>\n
- 2nd step, the dough<\/b>: Put the sugar flavored with the citrus fruits and the rest of the ingredients of the dough, including the flavored milk, which we will have previously strained, in a large bowl. Also add the preferment and mix everything well. It will be quite a sticky dough. In the same bowl, let the dough rise for 1 to 2 hours.<\/span><\/li>\n
- 3rd step, shape the rosc\u00f3n<\/b>: Sprinkle a little flour on the counter, remove the dough from the bowl, form the dough into a ball and degas it by kneading a little (you may have to grease your hands to work it as it is quite sticky). Let it rest for 15 minutes and start shaping the rosc\u00f3n. You have to put your fingers in the center of the dough to make the shape of a donut. You will have to lift it as it will stretch with its own weight. Stretch the dough until it is evenly round and place it on a baking tray on baking paper - keep in mind that the dough will increase quite a bit in size, especially in the oven. Brush with egg and let it rest for about 2 hours so that it doubles in volume. When it has risen, brush with egg again and add the decoration to your liking.<\/span><\/li>\n
- 4th step, baking<\/b>: Preheat the oven to 200\u00baC with top and bottom heat, and bake for 15-17 minutes or until golden. IF you see that it starts to brown a lot on the surface, cover with aluminum foil or lower the temperature a little.<\/span><\/li>\n
- 5th step, the filling<\/b>: Once our rosc\u00f3n has cooled, we cut it in the middle and set aside the top. We cut the Cieza peach in syrup into not very thin slices and place it around our entire rosc\u00f3n, covering it completely. Once all the peaches have been placed, we cover everything with cream and place the top part of our rosc\u00f3n and that's it!<\/span><\/li>\n<\/ol>\n
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A rosc\u00f3n de Reyes has no secret\u2026 or does it? Because there must be something about a good rosc\u00f3n when the one we present to you has lasted so little that we can hardly take a photo of it. It must have been the Cieza peach, which gave it a surprising flavor and semi-crunchy texture. We give you the recipe; [\u2026]<\/p>","protected":false},"author":1,"featured_media":861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,14],"tags":[],"_links":{"self":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts\/860"}],"collection":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/comments?post=860"}],"version-history":[{"count":0,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts\/860\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/media\/861"}],"wp:attachment":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/media?parent=860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/categories?post=860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/tags?post=860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Again in a bowl, add the sugar - pulverized if possible - and add the zest of an orange and half a lemon, mix until smooth and set aside.<\/span><\/li>\n
- Cieza peach in syrup<\/span><\/li>\n<\/ul>\n
- Sugar moistened in water<\/span><\/li>\n
- The grated peel of 1 orange <\/span><\/li>\n
- 50 g semi-skimmed milk <\/span><\/li>\n