Roscon de Reyes by Luis Troyano A traditional Spanish

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Roscon de Reyes by Luis Troyano
A traditional Spanish sweet bread usually eaten to celebrate Epiphany on
January 6th, the Roscon de Reyes is heavily decorated and ornate to
celebrate the arrival of three kings visiting Jesus.
The translation of the name is the kings’ ring and the bread is usually
round or oval. A trinket in the shape of a figure is usually hidden in the
dough before baking along with a dried butter bean. It is said whoever
finds the figure is crowned ‘king’ or ‘queen’ of the celebration, whereas
whoever finds the bean has to pay for the following year’s Epiphany party.
Ingredients
For the bread dough
• 350g strong white flour
• 20g fast action yeast
• 100ml whole fat milk
• 25ml water
• 50g caster sugar
• 50g honey
• 50g unsalted butter (room temperature)
• 1 medium egg
• Zest of one orange
• 1 tbs of rum
• a pinch of salt
An extra egg, lightly whisked for glazing.
To decorate
Your choice of candied fruits and zests, glace cherries, nibbed sugar, figs,
whole almonds or other whole nuts.
Method
Mix together the milk and water in a jug.
Place all the remaining bread dough ingredients except the butter in a
mixer fitted with a dough hook and add around two thirds of the milk
water mix.
Start the mixer and gradually add the remaining fluid until all the
ingredients have come together. You may not need all the milk water mix.
Increase the speed on the mixer and knead the mix for around 10 minutes
until you have a smooth dough.
With the mixer still on slowly add the butter to the dough until it is
incorporated and the dough is smooth and shiny.
Grease a large bowl with a little rapeseed oil and tip the dough into it.
Cover with cling film. I like to make this dough the day before I need it
and place it in the fridge overnight. It will still prove perfectly well and you
will benefit from enhanced flavour. However you can do a traditional first
prove at room temperature, this will take up to 3 hours as enriched
doughs take longer to prove.
When the dough has proved, tip it out onto a lightly floured surface and
knock it back gently by folding over itself a couple of times. Form it into a
ball and then using you fingers make a hole in the middle and gradually
make a large ring shape around 28cm in diameter.
If you are hiding trinkets in the bread, use a sharp knife to make a hole
and insert them now.
Place the dough on a baking tray lined with non stick baking parchment.
Place the tray in a large bag and leave to prove a second time until
doubled in size. This second prove should take about an hour.
Pre heat your oven to 160c fan/180c/Gas 4.
Take the proved ring and brush gently with the beaten egg.
Lightly place your choice of decorations on the top of the dough ring, they
will stick to the egg glaze.
Place in the pre-heated oven for around 35 minutes until a deep golden
colour.
Allow to cool on a wire rack before enjoying. Best eaten on the day of
baking.
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