Roscón dough
370g Wheat flour
60g Sugar
1 teaspoon Ground cinnamon
1 teaspoon Blossom water
Zest of 1 unit of Orange
Zest of 1 unit of Lemon
22g Fresh yeast
200g Vegetable milk
1 unit Cinnamon
1 unit Star anise
48g Sunflower oil
Decoration
Crystallized fruit
Flaked almonds
60g Sugar
½ teaspoon Water
Glaze
50g Water
50g Sugar
1.Bring the milk to a boil together with the cinnamon and the star anise.
2.Remove from the fire, strain it and leave it to infuse until the temperature lowers.
3.Put the flour, the sugar, the ground cinnamon, the blossom water, the orange zest and the lemon in a bowl and mix it.
4.Dissolve the yeast in lukewarm milk and add to the mixture. Knead it.
5.Wait until a ball is formed and pour the oil slowly, integrating it properly with the dough.
6.Once the dough is homogeneous and it doesn't stick to your fingers, cover it with plastic film and leave it to rest at room temperature until it doubles its volume.
7.Once it's doubled its volume, shape the roscón. Click HERE to see how to do it!
8.Place it on the baking tray, cover it with plastic film and leave it to rest for another 20 minutes, approximately, until it doubles its volume.
9.Once the roscon has doubled its volume, put the crystallized fruit and the flaked almond. Mix the sugar with the water and spread it over the roscón.
10.Bake at 200ºC for 20 minutes approximately. Leave it to cool down entirely.
11.Prepare the glaze. Boil the water and the sugar for 2 minutes. Leave it to cool down.
12.Once it's cooled down, glaze the roscón with a pastry brush.
*To dissolve the yeast correctly, the milk must be at 40ºC approximately.
*It's important to respect the resting times for the dough to get a spongy roscón.
*For a nut-free version of this recipe, just omit the flaked almonds.
** IF YOU WANT TO ENJOY MORE RECIPES, DON'T FORGET TO VISIT OUR YOUTUBE CHANNEL **