Roscón de Reyes



For the starter:

For the dough:

For the decoration:



For the starter:

Sift in a bowl the flour, powder milk, yeast and the salt.

Then add to it the 10 tbsp water, mix until getting a soft uniform dough.

Lay it in a bowl and cover it with kitchen foil and let it rise for 2 hours.

For the dough:

In the meanwhile place in a saucepan the rum with the 75gr of sugar and 1 tbsp of water, cook this mix until the sugar is disolved.

Add to it 50 gr of butter, cook all this without boiling.

Then add in a bowl this mixture, 2 eggs, vanilla, orange blossom water, lemon & orange zest and the flour.

Mix all this together until getting an uniform dough.

Add the starter to this dough and keep kneading until well blended.

Cover the dough with kitchen foil and let it rise for 2 hours.

Melt 25 gr of butter and brush it on a working surface.

On it roll out the dough, brush the rest of the butter on top of the rolled dough.

Roll the dough and connect the extrems together.

Let the roll rise for 45 minutes covered with kitchen foil in a warm place.

Brush the roll with a mixed egg, decorate the roll with the candied fruits and sugar.

Bake in a previously preheated oven at 180 °C for 30 minutes or until golden brown.