Sweet traditional Christmas bread in Spain
El rocón de reyes is a traditional Spanish recipe for the morning of kings, to eat with the family while opening the gifts left by the kings.
But nowadays buying a good one is very expensive, as a handmade one does not go below 25 euros and can reach 60 euros, and doing it in a traditional way at home requires quite a lot of time, approximately 4 to 6 hours minimum to have a good roscón de reyes... I am not talking here about the 7 euros roscones from the supermarket that have palm oil and come frozen from the factory!
That's why after many years I came up with this express recipe using the famous Japanese technique known as Tang thong, which helps us on the one hand to speed up the preparation of our preparations and makes them last longer tender.
But if you want the recipe of the classic roscon and also with the original form of balls enter this recipe: • El Roscón de reyes mas...
But if you feel like a different, light and very easy roscon that you can make even without gluten, this would be your recipe: • PARIS BREST - Aprende ...
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INGREDIENTS:
For the Tang thong
125ml milk (1/2 cup)
25 gr Flour strength (1 tbsp+ 2 tsp)
Final mass:
Tang thong
475 gr Strong flour (4 cups minus 1 tbsp)
2 Eggs L
50 g Sugar (1/4 cup)
50ml milk (1/4 cup)
50 gr Orange jam (2+ 1/2 tbsp)
55g Unsalted butter (1/4 cup)
25 g Fresh yeast
5 gr Salt (1 tsp)
5 ml Orange blossom water (1 tsp)
Grate 1 orange
Decoration:
Candied fruit, almonds, sugar, cherries, 1 egg.
Tang thong:
125 ml Milk (1/2 cup)
25 gr Bread flour (1 tbsp + 2 tsp)
Final mass:
475 gr Bread flour (4 cups less 1 tbsp)
2 eggs L
50 gr Sugar (1/4 cup)
50 ml Milk (1/4 cup)
50 gr Orange marmalade (2+ 1/2 tbsp)
55 gr unsalted butter (1/4 cup)
25 gr fresh yeast
5 gr Salt (1 tsp)
5 ml Orange blossom water (1 tsp)
Zest 1 orange
Tang thong
Decor:
Candied fruit, almonds, sugar, cherries, 1 egg.
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