Recipe: Appetizing Roscón de reyes - Spanish Christmas Cake

Roscón de reyes - Spanish Christmas Cake.

You can have Roscón de reyes - Spanish Christmas Cake using 24 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roscón de reyes - Spanish Christmas Cake

1. It's of Preferment.
2. You need of warm milk.
3. It's of instant dry yeast.
4. You need of sugar.
5. It's of bread flour.
6. Prepare of 💕For The Dough.
7. It's of bread flour.
8. It's of salt.
9. You need of sugar.
10. It's of milk.
11. Prepare of eggs.
12. You need of Zest of an orange.
13. It's of vanilla extract.
14. Prepare of orange blossom water.
15. It's of soft unsalted butter.
16. You need of 💕Fillings.
17. You need of Pearl sugar (I used 80g).
18. You need of dried apricots.
19. It's of dried cranberries (soaked with 50ml Rum or orange).
20. You need of 💕For the decoration.
21. It's of egg yolk.
22. Prepare of milk.
23. It's of almond flakes.
24. It's of pearl sugar.

Roscón de reyes - Spanish Christmas Cake step by step

1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1).
2. For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size..
3. Turn the dough out onto a surface and knead for 3-4 minutes. Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid..
4. Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it..
5. Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm..