Hey pixels!! This year I’ve bought a roscón. Usually we don’t eat it at home, but I wanted to try one. It’s been a lot since the last time… Actually I’ve never tried to make one, but I’ve looked for the recipe. Next year our roscón will be home made, my happy pixels. I promise.
Pictures on this post are from our store bought version. But I’m giving the recipe to you, just in case you want to make one. All the effort is worth, my pixels.
- 350 g. baking wheat flour
- 25 g fresh yeast
- 125 ml fresh whole milk
- 100 g sugar
- 75 g butter, at room temperature
- 1 whole egg + 1 egg yolk
- orange zest
- 1 tsp of orange fresh juice
- a pinch of salt
- To decorate: candied fruit, sugar, almonds, or whatever you like
- Filling: usual fillings are custard, whipped cream or chocolate.
Put fresh yeast in warm milk and dissolve with your fingers. Set aside for 15′.
Put 320 grams of flour in a bowl. In the center place orange zest and sugar.
Add the milk/yeast mixture to the center of the flour
Stir the center with a spatula, slowly incorporating the flour on the bottom and sides of the bowl until a thin paste forms, however flour must remain on the walls of the bowl
Add butter, orange juice, egg yolk and salt
Mix well with the spatula until you have a sticky dough, incorporating the flour on the walls of the bowl
Sprinkle the table you will be working on with the rest of the flour. Put the dough and knead. It will stick to the surface at first, but as you knead it it will stop sticking. If it’s impossible, add more flour (only if strictly necessary). The dough has to be slightly sticky, but if you slide it quickly through the surface it mustn’t adhere to it
When dough is ready shape into a ball. Sprinkle some flour in a large bowl and put the dough in it. Cover with cling film and put the bowl in a warm place, until it has doubled its volume, for 2-3 hours.
Remove dough from bowl and knead for one minute to remove the air from it.
Form a ball with the dough. With both thumbs make a hole in the middle and enlarge to give a giant donut shape. It must have more or less the size of the baking tray you will be using
Line the tray with baking paper and put the dough on it. It’s likely it will shrink a little. Spread it evenly on the tray until it has a good size. If the dough sticks on the baking paper it doesn’t matter.
Cover the dough with another sheet of baking paper and let it leaven in a warm place for 20-30′.
Using a brush paint your roscón with egg batter and decorate to your taste
Put the tray in the oven for 25′ at 160º C until it gets a golden color and remove from the oven.
Let it cool before cutting or filling it. Mine was filled with whipped cream.
Did you know about this recipe before, my happy pixels? Are you going to make one? Please, let me know in the comments below.