Learn how to make a delicious rosca de reyes from scratch to celebrate Dia de Reyes or Three Kings Day. 👑
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Ingredients:
5 Cups All Purpose Flour (700g)
1 Cup Sugar (190)
1/2 Teaspoon Salt (3g)
1 Tablespoon Orange Zest
1 Cup Butter, Softened (224g)
3 Eggs + 3 Egg Yolks, Room Temperature
1 Cup Warm Water 100°-110°F (240ml)
1/4 Oz. Active Dry Yeast (7g)
Toppings:
1/2 Cup Powdered Sugar (60g)
3/4 Cup All Purpose Flour (105g)
5 Tablespoons Butter, Softened (70g)
1 Egg Yolk
Dried Figs, Sliced
Dried Apricots, Sliced
Extra:
Plastic Baby Dolls (about 4)
Directions:
1. In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir until yeast dissolves, then let proof in a warm place fro 10 minutes.
2. Meanwhile, in a large mixing bowl, combine 4 1/4 cups of flour, sugar, salt, orange zest, butter, eggs and yolks. Mix together with a spatula or by hand until well combined. Set aside.
3. Add 3/4 cup of flour to the yeast mixture. Stir to combine, then let rise in a warm place for about 30 minutes, or until big and bubbly. Add the yeast mixture to the dough and mix with spatula or by hand until well combined. If the dough is too sticky, add a bit of flour about a tablespoon at a time, until easy to handle.
4. On a lightly floured surface, knead the dough for about 10 minutes, until smooth. Coat a large bowl with cooking spray, place the dough in the bowl and turn over once. Cover and let rise in a warm place for 2 hours or until doubled in size.
5. Meanwhile, to prepare the toppings, combine together the powdered sugar, flour, butter, and egg yolk. Stir together until a paste forms.
6. Pull the dough from the sides of the bowl and knead again a few times. Form a round with the dough and make a hole at the center. Pull the hole apart so that a ring forms. Place the ring on a parchment lined baking sheet. Insert the baby dolls into the dough making sure to cover them completely.
7. Brush with an egg wash (1 yolk + 1 tablespoon water). Form long strips with the sugar paste and place them in different places around the ring leaving space between each strip. Place the dried fruit on these empty spaces. Let the dough rise again for about 30 minutes in a warm place.
8. Bake in a preheated oven at 400°F for 15 to 20 minutes or until an inserted toothpick comes out clean and the top of the rosca is golden brown. Let cool completely on a wire rack.
| Makes about 12 - 15 servings.
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