Roscon De Reyes
Ingredients
- 350g – Bread Flour
- 8g – Yeast
- 80g – Peotraco Sugarlyte
- ½ tsp. – Salt
- 1 pc. – Egg
- ½ tsp. – Orange Essence
- 1 tbsp. – Rum
- 135ml – Fresh Milk
- Grated Zest from half Orange
- 75g – Butter / Refrigerated Margarine
- Candied Orange and Glazed Cherries
Directions
- 1. Put the flour in a mixing bowl and make a well in the center.
- 2. Place all the dry ingredients in the middle and pour all the wet ingredients along with the butter / refrigerated margarine and orange zest and start mixing with a wooden spoon
- 3. When everything is well incorporated, transfer the dough onto a flat surface and knead until soft and elastic.
- 4. The dough will be sticky add a little amount of flour if necessary. Once developed, wrap the dough with a plastic wrap and let it rest for 1 hour and 30 minutes or until it doubled size.
- 5. After the resting time is over, punch down the dough form it to a ball. Rest for another 20 minutes.
- 6. Form the dough into 20 inches long and make a circle by connecting both ends. Final proof for about an hour or until doubled size.
- 7. Preheat the dough with egg wash and decorate with candied orange and glazed cherries.
- 8. Bake for 20 to 25 minutes or until a bit golden brown. Cool before serving.