At Casa Perris we want to help you make a Roscón de Reyes with a very easy recipe.
Ingredients:
- 650 g brioche flour
- 250 ml warm milk
- 1 about dry yeast
- 120g sugar
- 120 g pomade butter
- 2 eggs
- 10 g of salt
- 2 tablespoons anise liqueur
- Grated peel of 1 lemon
- Grated peel of 1 orange
- 1 pinch cinnamon powder
To decorate:
- candied fruit mix
- Sugar
- 1 beaten egg
- 1 tablespoon of water
For the filling:
- 500 ml of cream
- Sugar to taste
Besides:
- 1 dried bean
- 1 figure of a king
- 1 cardboard crown
Elaboration:
- Mix the yeast with the warm milk and let it rest for 15 minutes.
- In a bowl add the flour, sugar, lemon and orange zest, salt, milk, 2 eggs, anise liqueur and butter.
- Knead until you obtain a smooth and uniform dough.
- Flour a bowl and put the dough inside in the shape of a ball. Cover with a clean, damp cloth and let it rest for 2 hours (or until doubled in volume) in a warm place.
- Knead again and shape into a ball. With your fingers, make a hole in the center of the ball and stretch the dough until the dough forms a circle. During cooking the hole will become smaller, so it is best to make a very wide circle of about 25 cm in diameter.
- Let it ferment for an hour, covered with a clean, damp cloth.
Heat the oven to 180ºC.
- Decorate the roscón with candied fruit. Paint with a mixture of beaten egg and a tablespoon of water. Sprinkle sugar on top.
- Bake for about 20 minutes.
- Let cool.
- Whip cream with sugar to taste.
- Cut the roscón in half and fill it with the whipped cream.
- Hide a bean and the figurine of a king.
- Cover the filling with the top part of the roscón and place a cardboard crown in the center. We now have the roscón ready to eat.
Happy king's day!
