Christmas Connections Through Art 2017 Cook Book Christmass Connections Through Art 2017 Cook Book | Page 13

ROSCÓN DE REYES (Epiphany Ring)
from SPAIN
This recipe needs two steps: pre-ferment and dough. Ingredients are specified
for each step. It takes a long time as the dough must rest for some hours before
being cooked in the oven but it´s worth it!!!
INGREDIENTS
1-Pre-ferment
70 g fresh milk
10g Fresh yeast
130 g bread flour
2-Dough
450g of flour
120g of sugar
a pinch of salt
20g fresh yeast (crashed between your fingers before being added)
60g fresh milk
*1 lemon and 1 orange peel.
(These can be used in two different ways: lemon and orange zest or they can be added to milk
and boil them to get its flavor and then discard them leaving the milk to cool before adding the
rest of the ingredients)
70g butter
2 eggs
30g flower blossom essence
Decoration
1 beaten egg, dried fruits and sugar
KITCHEN UTENSILS
A big bowl
Oven tray and baking paper
Kitchen brush
Kitchen cloths or transparent film
INSTRUCTIONS
1-Pre-ferment
Dissolve the yeast in warm milk with sugar and mix with the flour.
Form a ball and leave it in a warm place for about 1 hour.
2. Dough
Mix pre-ferment, flour, eggs, sugar, salt and the yeast in a bowl.
Then, add the milk and flower blossom essence little by little until de dough becomes
homogeneous and not too liquid.
Finally, add the butter in small pieces and mix well.
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