Roscón de Reyes
Ingredients
- 250 gWheat flour (sifted)
- 50 gWhite sugar
- 10 gFresh baker's yeast
- 60 mlWhole milk
- 50 gUnsalted butter (softened)
- 1 pcEgg
- 0.5 pcCitrus sinensis (L.) Osbeck (for zest)
- 0.5 pcCitrus limon (L.) Burm. f. (for zest)
- 0.5 pinchGray sea salt
- 50 gCandied fruit (sliced)
- 15 gAlmond with skin (slivered)
- 1 tbspOrange blossom water
Method
A light, stringy brioche marked by a powerful citrus zest aroma. The crust is topped with candied fruits and almonds for a crunchy finish.
- 1
Warm the milk in a small saucepan. Finely grate the orange and lemon zest into it. Let infuse for 10 minutes until the milk smells strongly of citrus.
- 2
In a bowl, dissolve the fresh yeast in the warm milk (not boiling, or the yeast will die). Add two tablespoons of flour and let it foam for 15 minutes.
- 3
Mix the remaining flour, sugar, salt, and eggs. Pour in the milk-yeast mixture and orange blossom water. Knead until elastic, then incorporate the softened butter. The dough should pull away cleanly from the sides.
- 4
Cover with a damp cloth and let double in size in a warm place. The dough should be puffed up and soft when pressed with a finger.
- 5
Deflate the dough with your fist. Form a ball, poke a hole in the center, and widen it to form a large crown. Place on a baking sheet.
- 6
Brush with beaten egg. Arrange the candied fruits and almonds. Let rise again for 1 hour until the crown is well-plumped.
- 7
Bake at 180°C. Cook until the crust is golden brown and the brioche sounds hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- Don't overheat the milk, or you'll kill the yeast.
- The butter should be creamed, not melted, for a properly stringy crumb.
- If the crust browns too quickly, cover with parchment paper halfway through baking.
How long does this dish keep?
Store in a cloth bag or airtight container to keep it soft. Best eaten within 48 hours.
