Roscón de Reyes – Traditions with children
The Roscón de Reyes, is the Spanish culinary tradition of January 6 par excellence. Waking up on the morning of Three Kings Day, with a sweet taste after a magical night and full of emotions for children and adults, is undoubtedly a pleasure.
Cooking with children is a way to carry out activities together and also for them to soak up the traditions with their own hands. That is why in this post we are going to give you the recipe to make the roscón de reyes with the little ones in the house.
Ingredients Roscón de Reyes
- 650 g of strength flour
- 250 ml of warm milk
- 25-30 g fresh yeast
- 120g sugar
- 120 g butter, softened
- 2 eggs and 1 yolk
- 10 g of salt
- 2 and 1/2 tablespoons orange blossom water
- 2 or 3 tablespoons of rum
- grated skin of 1 large lemon and 1 orange
To decorate: Candied fruits to taste, almonds, sugar, beaten egg, bakeable figurines
Elaboration
First we mix the warm milk with a few tablespoons of flour. The crumbled fresh yeast is added and sprinkled with a pinch of sugar. Cover and leave to ferment for about 1 hour in a warm place.
In a separate container, sift the rest of the flour with the salt. Add the lemon and orange zest, the orange blossom water, the rum, the sugar, 2 whole eggs and a yolk, the rest of the milk and the ferment. Everything is mixed and finally we add the melted butter. Subsequently, the dough is worked until it is homogeneous.
As the dough is very sticky, we dump it on a surface with flour and with our hands greased with flour, we knead. You will have to add flour little by little. The dough should be soft, elastic, smooth, a bit sticky but when pressing with your finger, it is not difficult to separate it.
It is then rolled into a ball and placed in a large floured bowl. We cover it with a film and two kitchen towels and let it rest for two hours, in a warm place without drafts. You will see that it will double in size.
Once that time has passed, we work the dough again and shape it into a large thread. We put the roscón on the already prepared baking tray, we paint it a little with beaten egg, cover and let it rest again for about an hour and a half.
Then we repaint it, put the fruit, almonds and / or sugar and hide the surprises underneath. With the oven preheated to 200ºC it is baked at medium height, lowering the temperature to 180ºC. It will be ready in 20-25 minutes or so.
After a few minutes out of the oven, let it cool completely on a wire rack. And we already have our Roscón de Reyes ready to taste with the whole family.
