• 9 / 25 hours
  • Medium

Roscón de Reyes

Ingredients (for 8/12 people)
For the dough
250 g of Soft wheat flour type 1
150 g of Type 0 Manitoba flour
200 g of sourdough at room temperature (or 20 g of brewer's yeast)
120 g of soft butter
3 egg whites (or 2 whole eggs)
120 g of granulated sugar
100 g of milk
50 g of Gran Marnier
1 orange zest
1 lemon zest
For the finishing
1 beaten egg
Slices of candied orange q.s.
Candied cherries q.s.
Slivered almonds q.s.
Decorating sugar q.s.
Syrup (200 g of sugar + 100 g of water)
To serve
500 g of fresh whipping cream
100 g of powdered sugar
First, dissolve the yeast in the slightly warmed milk, then add the sugar, flour and citrus zests, starting to mix the ingredients together. Add the liqueur and the egg whites then continue to knead until you reach a homogeneous consistency.
At this point, stir in the softened butter cut into thin slices, then continue to knead until the mixture will be smooth and homogenous: if necessary, add 1 or 2 tablespoons of flour.
Place the dough in a large bowl, cover with cling film and let it rise in a warm place away from currents for 6/8 hours if you have used brewer's yeast and for 18/20 hours if you have used sourdough.
After the rising time, resume the dough, deflate it, make a couple of folds and stir the dough with your hands to create a ball. Place the dough ball on a lined baking sheet, then make a hole in the centre to form a donut.
Proceed by brushing the surface with beaten egg and decorate with almonds, decorating sugar and candied fruit, then let it rise for another 2 hours if you have used brewer's yeast and up to 4/6 hours if you have used sourdough.
After the second leavening, bake in static mode and at 200° for 20/30 minutes. Once cooked, sprinkle while it is hot with the syrup obtained by boiling the sugar and water for a few minutes, then serve with whipped cream.

In cooperation with Vaniglia Cooking

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