Roscón 
4 years I've been doing Roscón of Kings, from I joined the course that taught children roscones my cousin John. And that was the beginning ... Since then every year I make one, I'm trying new recipes, there are dozens on the Internet. This
year I decided the best known in the
mundorecetas forum, which I am a loyal follower. It's roulade of
mafalda famous . Frankly, after several experiences with the roulade out I think we all pretty much the same: not so tender as in the coffee shops (you know what they get to be so) but enough to enjoy the company of friends this Christmas product and a very acceptable level (everyone says is awesome ... and me too).
It is the third year that summoned home to friends to take Roscón on 6 afternoon, is becoming a tradition that I love, and it seems that they, too, because they never fail. This year we met 18 at home so I had to make 2 roscones (like last year). One I filled with cream and a truffle, all very fast because I got the Roscón at 5 from the oven and the guests arrived at 7.
Anyway, better late than never ... say ... And that has happened this year with Roscón recipe. But although we are already out of the Christmas wave put the recipe, which is reflected in the blog and also that someone can serve for the coming year.
INGREDIENTS (for a large roscón) :
START:
- 50 gr. bread flour
- 1 envelope dry yeast 100 ml
- bakery. of warm milk or at room temperature
MASS: (All ingredients at room temperature)
- 450 gr. bread flour (more or less, you can vary the amount)
- 100 ml.
- milk 2 tablespoons orange blossom water (only if you like less aromatic).
- 125 gr.
- butter 25 gr.
- butter 2 eggs and two yolks
- 120 gr.
sugar 1 tablespoon honey -
- 1 shot of rum (voluntary)
- the peel of half lemon and half orange (Colored part only)
- A teaspoon of salt
DECORATIONS AND TOPPING: Sugar - soaked with water drops
-
- almonds candied fruit 1 egg
-
- paint 400 ml . about whipped cream or other ingredients for the filling
PREPARATION: Start
:
In a small bowl mix the flour and baking we add warm milk and mix well. Cover with plastic wrap and let rest until doubled in volume. This dough can rest start how long you want, even all night but no rush when we see it has doubled ready (half hour at room temperature).
Mass: We sugar in the glass and make glass in 5-7-9 to the maximum speed. We went down what is left on the walls, add the lemon and orange skins and repeat the process until everything is well crushed. Add to cup milk, honey, rum and orange blossom water and schedule 37 degrees 3 minutes Speed \u200b\u200b2. When finished, put in the cup butter and lard and schedule 2 minutes, 37 degree V. 2. We found that butter and butter have dissolved if not we leave a few minutes and without heat V. 2 until it is dissolved. V.2 With the machine we are adding one by one the eggs and yolks until blended. Then add the starter dough and mix in V.4. Put the flour into the cup and finally the teaspoon of salt, mix a few seconds on V. 6 and then put to knead V.espiga. You have to go looking for if need be adding more flour, the dough needs to detach from the vessel walls but not be too dry to remove all traces of dough stuck to the glass is a good sign of the first and the hit the glass and mass, move through the cooktop a bad sign for the second. In case of doubt it is preferable that it is a bit too soft to be dry it is difficult to fix. If we have to do to add more flour gradually, one tablespoon at a time, the same if we were to add more liquid will have to add it very slowly and is at room temperature or slightly warm (the quantities of the recipe is almost impossible this to happen but every meal is a world apart). With about five minutes total mixing is sufficient. First
mass weighed: currently leave the dough in the bowl covered and warm and let rise one hour. In that time have doubled the volume and mass has raised the cup, if not more time left. The times are minimum times nothing happens if longer.
When you have weighed for the first time, remove the mass of glass on a lightly floured surface. Knead well for gas-mass and bolearla hit. At this point, if the dough is well done will be a soft dough but not sticky, sticky help if the dough with very little flour but essential to prevent sticking to the table or hands. This dough is very useful to have a scraper or steel blade that allows the mass off the counter without the need to put more flour because the dough is kneaded the league more and becomes more manageable. Make a ball tucking the dough toward the center and so already we are saying to the mass that we will always rise up. Put the ball of dough into a large bowl and cover with plastic and let rise at room temperature. Second weighed
: dough let rise until double in volume, takes about an hour. The times are minimum times nothing happens if longer.
Once the second weighed, prepare a baking tray with parchment paper or Silpat. Remove dough from bowl, knead it a bit and re-tucking into a ball up. Put the ball in the tray from oven and let stand 10 minutes for the dough to relax. (The ideal temperature is 25 º mass approx. Do thermometer if you have proof, if dough is too hot will be sticky and if too cold is inelastic).
With the ball of dough and relaxed in the baking we put their hands in the center of the ball and we're pulling from the center to the sides to form the roulade the size of the baking, we have to "telling mass we want to rise up and does not extend to the sides so we'll tucking the dough from the center and from outside to inside the roulade. With his left hand in the hollow of roscón and right on the outside, come inside and tucking was shaping time. It's a bit difficult to explain. If the dough tends to "close" or shrink toward the center, it is not very relaxed, let it sit another ten minutes and will be handled better.
roscón Once formed, brush with beaten egg and cover with greased plastic film or mild for the third time. Third weighed
: takes to double an hour or less.
Before the end of the third weighed, preheat oven to 200 degrees (up and down and air) and put in the base of the oven a small ovenproof container filled with water.
After the third weighed, re-paint with beaten egg (gently so it does not lower) to taste and garnish with fruit, almonds and sugar soaked in water.
Put in the oven, in the second slot from the bottom, and immediately lower temperature to 180 º. In 30 minutes you are done. Keep watch because ovens are different and if you see that is roasted too cover with aluminum foil or go down a little oven.
Let cool for a while in the oven with the door ajar so as not to fall.
When cold cut in half and fill with cream, truffle, pastry cream, chocolate ...
NOTE: If you're not Thermomix can also do it but you will have to have all the ingredients warm (about 37 °) and work and knead by hand, which is also very funny. For we should light it amass a good little while (at least 10 minutes once the dough is integrated)
