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06 Jan

Roscón de Reyes (Wise Men Cake)

I am not sure if this tradition is so famous everywhere. I certainly know there are other countries beside Spain which also celebrate this holiday. Anyway, today is Día de Reyes in Spain. Yesterday’s eve (5th January) the Reyes Magos (aka Wise Men) make all their way to Spain by camels. These Wise Men go first to offer their gifts to Jesus Christ Baby. Afterwards, they visit every house in the world in give every child a gift.

The night Wise Men are coming to spanish houses, every family leave for these men and their camels something so they can rest and enjoy a little bit. I used to leave lettuce leaves and a bucket of fresh water for camels. My parents told me Wise Men like champaigne and turrones (spanish christmas sweets).

But what we really always have done on the 5th january in my family is one of the best traditions ever: Eating Roscón de Reyes all together. Roscón de Reyes is a brioche – like pastry aromatized with orange blossom water and covered with almonds, sugar and iced fruits.

I love Roscón de Reyes. One of my favourite pastries ever. The smell of orange blossom water… ohhh. It’s usually filled cream or chocolate cream as a sandwich for a meal between lunch and dinner in Spain. Bear in mind that in Spain lunch is at 2 pm and dinner at 9 pm. So around 5 pm is when meet with your family and eat this delicious treat. With milk, drinking chocolate… whatever. It’s lovely.

I just posted these pictures in my spanish blog. I was intending to take some more pictures to the rest of Roscones I just baked today, but I didn’t want to delay this entry.

The recipe of Roscón de Reyes is from a blogger friend of mine. It always gives great results.

Have a happy day!!!

Update: Roscón de Reyes Recipe

Adapted from Albahaca y Canela

Ingredients for 2 roscones (1 big and 1 medium size)

– 650 g strong flour
– 250 ml milk room temperature
– 25-30 g fresh yeast (in cubes) equals to a packet of instant yeast
– 120 g sugar
– 120 g butter room temperature
– 2 eggs and one egg yolk
– 1 tsp salt
– 3 tbsp orange blossom water
– 3 tbsp rum (optional)
– Grated peel of an orange and a lemon

For garnish:

– Candied fruits to taste. I always put only candied orange (I candy oranges always this way), as I don’t like other candied fruits.

– Sliced almonds to taste.

– Sugar and water mixed (3 tbsp sugar + 1 tbsp water, don’t mix them until it’s time to garnish).

– 1 beaten egg to brush.

* We also put a surprise inside the roscon. It uses to be an oven proof piece treat, for example, a porcelain shaped wise man. My thing is that I always forget to buy it before baking, so I never put it in… The tradition says that whoever finds it, will pay roscón. Anyway, nobody is going to pay mine ;) Traditionally, it was a dried legume instead a porcelain piece. For instance, a big bean. Last time I improvised putting a bean and everybody in my family were worried thinking the finder will break their tooth… So I don’t improvise anymore.

Steps:

0. Starter dough: Put half of the milk with two tbsp of the flour and yeast. Mix them altogether and cover it during an hour. It double its volume.

0. Aromatize sugar with orange and lemon peels. Mix with your hans both peels with sugar. You will see how sugar gets colored and citrus aromatized.

0. Mix rest of the flour and salt.

1. Put in a bowl of a stand mixer sugar, eggs and mix them. Add in orange blossom water and rum.

2. Add in the starter dough, milk and rest of the flour.

3. Last ingredient to add: butter. Always has to be the last addition. The dough will get a bit sticky, but that’s gives the lovely moisture to roscón.

4. When all is completely mixed, knead the dough for 10 minutes.

5. Make a bowl and cover with a kitchen cloth for 2 hours. It will double its volume.

6. Knead a little bit again and divide dough in two parts: one bigger and one smaller.

7. Shape them like doughnuts but make the hole much bigger and thinner sides. It should look like a hawaian flower necklace. People form the dough either on a rectangle or a circle (according to your taste and available plates at home ;)).

8. Brush the dough with egg for the first time. Leave it to rest another hour covered with a kitchen cloth (I put something higher than the dough in the middle so egg brush doesn’t stick to the cloth.

9. Start preheating the oven at 350ºF degrees / 200ºC degrees.

9. Brush it again with egg and garnish it, how:

Put candied fruits, and sparkle sliced almonds and sugar+water mix. The sugar+water mix should be like small rocks. I brush a little bit once again.

10. Put it in the preheated oven for 20 – 25 minutes until it’s slightly golden (if it’s too golden, it’s almost burnt, oven light can be a bit tricky). I also open the oven 5 minutes before the baking end and brush once more again. The reason why I brush for a third time is because dough increases its volumen again within the oven and some parts look like “broken dough” without any egg wash. I think it looks better this way.

11. Leave it in a cooler tray.

Serve it with whipped cream or chocolate whipped cream.

Roscones last around 3 days or so with a nice texture. Just be careful and cover them well while you’re not eating it ;)

Whipped Cream ingredients:

250 ml whipping cream (35% fat at least)

3 tbsp of icing sugar

Whip cream and sugar until it forms peaks.

Chocolate whipped cream ingredients:

250 ml whipping cream (35% fat at least)

4 tbsp of icing sugar

2 tbsp cocoa podwer

Mix them and whip them until cream form peaks.

Categories: Reyes

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