Traditional Roscon de ReyesFrom sandra47 7 years ago
- For the cake: shopping list
- • 3-1/4 to 3-3/4 cups all-purpose flour shopping list
- • 1 package active dry yeast shopping list
- • 2/3 cup milk shopping list
- • 1/3 cup butter shopping list
- • 1/3 cup granulated sugar shopping list
- • 1/2 teaspoon salt shopping list
- • 2 eggs shopping list
- For the filling: shopping list
- • 3 tablespoons butter, softened shopping list
- • 1/4 cup granulated sugar shopping list
- • 2 t ground cinnamon shopping list
- • 3/4 cup diced candied mixed fruits and peel shopping list
- • 1/2 cup chopped toasted almonds shopping list
- For the icing: shopping list
- • 1 cup sifted powdered sugar shopping list
- • 1/4 t vanilla shopping list
- • 1-2 T orange juice shopping list
- • ground cinnamon (optional) shopping list
- • Finely shredded orange peel (optional shopping list
How to make it
- To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm and butter is almost melted. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
- To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat. Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly
- Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes). Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
- To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.