INGREDIENTS:

  • 500 g (17.5oz) HARIMSA Strong Wheat flour.
  • 90 g (3oz) butter.
  • 4 egg yolks.
  • 90 g (3oz) sugar.
  • 165 ml milk.
  • 70 g (2.5oz) fresh yeast or 35 g (1.25oz) dry yeast.
  • 1 tsp salt

PREPARATION METHOD:

Stir the egg yolks with the sugar, milk, salt and butter. Immediately after that, add the flour and the yeast, kneading gently. Once the dough is formed, place it in a covered bowl and allow it to rest aproximately two hours in a warm place.

Once the dough has doubled in size, we can form a ring shaped roll “roscón” by making a hole in the middle of the dough and stretching it outwards with your fingers. We can keep the hole formed by inserting a round mould in the middle.

Preheat the oven to 200º C.

Before putting the "roscón" in the oven, brush the surface with a beaten egg to obtain a golden colour during the baking process.

Bake for around 30 minutes.

IMPROVEMENT SUGGESTIONS:

You can decorate the "roscón" with candied fruits, raisins, toasted almonds, etc.
In Spain, the flavour is improved by adding “agua de azahar” (orange bloosom water) and lemon or orange scrapings.

Once the "roscón" is baket and cold, you can fill it with whipped cream, chocolate....and of course, hide small treats as a surprise inside the dough, following the Spanish custom for the festive season.

 

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