How to Cook Tasty Roscón de reyes - Spanish Christmas Cake

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Roscón de reyes - Spanish Christmas Cake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Roscón de reyes - Spanish Christmas Cake Recipe.

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

Ingredients of Roscón de reyes - Spanish Christmas Cake

1. Prepare of Preferment.
2. You need 1/2 cup (120 ml) of warm milk.
3. Make ready 4 g of instant dry yeast.
4. Prepare 1 tsp of sugar.
5. Make ready 2 tsp of bread flour.
6. Take of 💕For The Dough.
7. Make ready 4 cups (440 g) of bread flour.
8. Take 1/4 tsp of salt.
9. Prepare 50 g of sugar.
10. Prepare 120 ml of milk.
11. Prepare 3 of eggs.
12. It’s of Zest of an orange.
13. Make ready 15 ml of vanilla extract.
14. Prepare 1 tsp of orange blossom water.
15. Take 60 g of soft unsalted butter.
16. You need of 💕Fillings.
17. You need 2 cups of Pearl sugar (I used 80g).
18. You need 150 g of dried apricots.
19. It’s 1/2 cups of dried cranberries (soaked with 50ml Rum or orange).
20. Prepare of 💕For the decoration.
21. Make ready 1 of egg yolk.
22. Make ready 30 ml of milk.
23. You need 30 g of almond flakes.
24. You need 30 g of pearl sugar.

Roscón de reyes - Spanish Christmas Cake instructions

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..