Omar Allibhoy’s Roscón de Reyes
This traditional cake is eaten on the last day of Christmas in Spain (6th January). It is a brioche dough with confit fruit, flaked almonds and sugar on top.
Ingredients
For the dough:
- 140 g whole milk
- 60 g orange blossom water
- ½ teaspoon of cinnamon powder
- 1 ½ zest of orange
- 1 ½ zest of lemon
- 1 tablespoon of rum
- 1 egg
- 3 egg yolks
- 500g bread flour
- 18g fresh yeast (5g of dried yeast)
- 1 pinch table salt
- 180g caster sugar
- 150g butter
To decorate:
- 1 egg
- 100g of sugar
- 1 tablespoon of water
- 100g of confit fruit (glace fruit)
- 50g of flaked almonds
Method
In the bowl of the mixer place the flour, blossom water, cinnamon powder, the orange and lemon zests, the rum, the crumbled yeast and the milk. Mix on low speed for 3 minutes.
Without stopping the mixer add the caster sugar, salt, the egg and egg yolks one at a time and continue to mix for a further 5 minutes.
Then one at a time add the cold pieces of butter and mix for a further 5 minutes until completely absorbed. The dough should be quite shine and smooth at this point. Let the dough rest in the bowl covered with cling film in the fridge for 2 hours.
Bring it out of the fridge and take the air out of the dough by giving it a few folds over itself. Cover again and leave it to rest for 1 hour at room temperature.
Place greaseproof paper over a baking tray. Remove the ball of dough from the bowl with the help of a flexible spatula or a baker’s spatula if possible and start shaping the dough into a large doughnut. Place in the baking tray and brush with the egg.
Mix the sugar and the water into a crumble consistency and scatter it over the top in some areas of the doughnut. In others spread the flake almonds. Slice the confit fruit and place it on top. It should look like a crown with jewels.
Let the doughnut proof until it doubles in size and bake in a preheated oven at 180 degrees for anything in between 20 and 25 minutes. Take it off the oven carefully and let it get to room temperature before eating it.
Ingredients
For the dough:
- 140 g whole milk
- 60 g orange blossom water
- ½ teaspoon of cinnamon powder
- 1 ½ zest of orange
- 1 ½ zest of lemon
- 1 tablespoon of rum
- 1 egg
- 3 egg yolks
- 500g bread flour
- 18g fresh yeast (5g of dried yeast)
- 1 pinch table salt
- 180g caster sugar
- 150g butter
To decorate:
- 1 egg
- 100g of sugar
- 1 tablespoon of water
- 100g of confit fruit (glace fruit)
- 50g of flaked almonds
Method
In the bowl of the mixer place the flour, blossom water, cinnamon powder, the orange and lemon zests, the rum, the crumbled yeast and the milk. Mix on low speed for 3 minutes.
Without stopping the mixer add the caster sugar, salt, the egg and egg yolks one at a time and continue to mix for a further 5 minutes.
Then one at a time add the cold pieces of butter and mix for a further 5 minutes until completely absorbed. The dough should be quite shine and smooth at this point. Let the dough rest in the bowl covered with cling film in the fridge for 2 hours.
Bring it out of the fridge and take the air out of the dough by giving it a few folds over itself. Cover again and leave it to rest for 1 hour at room temperature.
Place greaseproof paper over a baking tray. Remove the ball of dough from the bowl with the help of a flexible spatula or a baker’s spatula if possible and start shaping the dough into a large doughnut. Place in the baking tray and brush with the egg.
Mix the sugar and the water into a crumble consistency and scatter it over the top in some areas of the doughnut. In others spread the flake almonds. Slice the confit fruit and place it on top. It should look like a crown with jewels.
Let the doughnut proof until it doubles in size and bake in a preheated oven at 180 degrees for anything in between 20 and 25 minutes. Take it off the oven carefully and let it get to room temperature before eating it.
