Portions / number of persons: 12
Preparation time: 6 minutes
Cooking time: 30 minutes
Category: Breads and buns
Difficulty: Moderate

Introduction:
I’ve named it because it is that more we like at home is very rich in flavor and quite presentable shape and remains tender from one day to another without having to store it in a special way. Seems like very complicated because I roll it up much explaining but is not as complicated as it seems. It is the result of reading many recipes but I especially recommend these links:

Roscon of King

Ingredients:
BOOT:
-50Gr. of flour strength
-1dry bakery yeast sachet
-100ml. of milk warm or at room temperature

MASS: (All the ingredients at room temperature)
-450Gr. of flour strength (more or less)
-100ml. of milk
-2tablespoons of water of Orange Blossom (only one if you like less aromatic).
-125 Gr. of butter and 25 Gr. of butter
-2eggs and two egg yolks
-120Gr. sugar
-1tablespoon honey
-1DRAM of rum (volunteer)
-the skin of half a lemon and half orange (only the part of color, you can reduce the amount if -you like less aromatic)
-A level teaspoon of salt

ORNAMENTS:
-Sugar soaked with drops of water
-Almond powder
-Candied fruit
-1egg to paint

Instructions:

In a small bowl mix the flour and yeast are going by adding the warm milk and mix well. Cover with plastic wrap and let rest until double the volume. This mass of boot can stand how much time you want to, even overnight but if there is haste when we see that you have folded ready (half an hour at room temperature).

MASS:

We put sugar into the glass and do the glass in 5-7-9 speed to maximum. Descended what remaining on the walls, add lemon and orange skins and repeat the operation until everything is thoroughly crushed. We add to the glass milk, honey, rum and orange blossom water and programmed 3 minutes 37 degrees speed 2. When finished, we put in jar butter and lard and programmed 2 minute, 37 degrees V. 2. We check that the butter and butter have dissolved if not so leave it a few minutes already without heat in V. 2 until it is dissolved. With the machine in V.2 we will adding one one eggs and the egg yolks until they are integrated.

Then add the Starter dough and mix in V.4. We put the flour in the bowl and the last thing the teaspoon of salt, mix a few seconds in V. 6 and immediately put to knead in V.espiga. We must go looking if you would need to add more flour, dough has to break away from the walls of the vessel but should not be too dry, there are no mass remains stuck in the glass is a good symptom of first thing and that mass hit the glass and this move by the countertop a bad symptom of the second. In case of doubt, it is preferable that it is a little soft in that it is too dry that has difficult arrangement. If we have to add more flour do so little by little, one tablespoon each time, the same thing if we were to add more liquid must be added very slowly and is at room temperature or slightly warm (with the quantities of the recipe is almost impossible to pass this but every meal is a world apart). With five minutes of kneading total is enough.

Levado Prime mass: at this time leave the dough in the Bowl covered and sheltered and let you carry an hour. At that time it will have doubled the volume and mass has raised the Goblet, if it is not thus leaving more time. Times are minimum times not passes nothing if it is more time.

When already has been rising for the first time, remove the mass of the beaker on a lightly floured surface. Knead well to Degas, hit the ground and bolear it. At this point, if the dough is well done is a soft but not sticky, dough if it tacky help in kneading flour but very little the indispensable so that it does not stick to the table or your hands. In this kneading is very useful to have a scraper or a steel shovel allowing take-off mass of the countertop without putting more flour since with the kneading the dough is linked more and becomes more manageable. Make a ball and tucking the dough toward the Center and thus already going telling him to mass that we want to always go up. Put the ball of dough in a large bowl, cover with plastic and let you carry at room temperature.

Second rising: let you carry the dough until it doubled the volume, it takes approximately one hour. Times are minimum times not passes nothing if it is more time.

Once finished the second levado, prepare the oven tray with paper oven or a silpat. Remove the dough from the bowl, knead it a bit and then form a ball tucking up. Put the ball in the tray from the oven and let stand 10 minutes to relax the dough. (The ideal temperature of the mass is 25 ° approx., if you have a thermometer do the test, if the dough is too hot it will be sticky and if it is too cold it will be little elastic).

With dough ball already relaxed in the tray from the oven we put hands in the center of the ball and we are stretching from the Center to the sides to form the twisted roll of the size of the tray from the oven, we have to go “saying the mass that we want to raise up and does not extend to the sides so we will be tucking the dough from the Center and from the outside inwards of the roscón.” With the left hand in the hollow of the roscon and right in the part outside, go tucking was inside and giving form at the same time. It is a little difficult to explain. If the dough tends to “close” towards the Center or to shrink, it is that it is not well relaxed, let stand another 10 minutes and will be handled better.

Once formed the roscón, paint with beaten egg and cover with greased plastic or a film so mild for the third time. Levado third: it will take to double an hour more or less.

Before the end of the third levado, preheat the oven to 200 ° (up / down and air) and place a small ovenproof Bowl at the base of the oven filled with water (I put a casserole of clay of these caps.

Once finished the third levado, return to paint with beaten egg (delicately so that not be lower) and decorate to taste with fruits, almonds and sugar soaked in water.

Put in the oven, in the second slot starting at the bottom, and immediately reduce the temperature to 180 °. In 30 minutes you will be done. Watch because the ovens are different and if you can see it is too toasted cover with aluminum foil or getting a little off the oven. I not covering it, we like toast.

So how is freshly made and with the first egg painted. So when it has been rising, second painted, decorations and prepared for the oven.

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Portions / number of persons: 12 Preparation time: 6 minutes Cooking time: 30 minutes Category: Breads and buns Difficulty: Moderate Introduction: I've named it because it is that more we like at home is very rich in flavor and quite presentable shape and remains tender from one day to another without having to store it...