This is the recipe for the best “roscón de Reyes” of Madrid 2021 recipe
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Total: 40 min Diners: 12
This morning took place the third edition of the Championship of artisan roscones of the Community of Madrid and we have lacked time to ask the recipe to the winner, Brulèe Pastry, a bakery located in Colmenar Viejo that has conquered the palate of the jury.
Ingredients
. Pastry flour, 515 g Milk infused with vanilla, cinnamon and citrus, 145 g Eggs, 135 g Orange blossom water, 32 g Rum, 10 g Sugar, 125 g Salt, 7.5 g Butter, 75 g Sourdough, 105 g Yeast, 0.5 g Grated peel of 2 oranges Natural orange pulp, 25 g
Although it may seem that making an artisan roscón at home is something very complicated, it is just like anything else we prepare in the kitchen, it is always a matter of following the recipe to the letter respecting all the instructions, including the resting times, which are the key to success in this type of sweets.
How to make the best roscón in Madrid 2021 at home
The recipe for the Brulée bakery roscón is the work of chef Mario Ortiz, who tells us that the process is the typical one to follow in a sweet dough of this type, adding sugars and fats at the end.
The difference with other roscones is that most of the rising agent is panettone sourdough, taking about 7 hours of final fermentation after having spent 24 hours of block fermentation previously. Finished with slivered almond, granillo, moistened sugar, candied orange strips, pistachio crumble and honeycomb.
It will make it much easier to have a food processor that kneads for us, although it is not essential.
Step 1
In the glass of a food processor put the flour, infused milk, sourdough, yeast, beaten eggs, salt, orange blossom water, rum, grated peel of two oranges and natural orange paste.
Step 2
Run the mixer on low speed to mix all the ingredients well and, while continuing to beat, add the sugar in the form of rain, continue beating and finally add the butter.
Step 3
Knead in the mixer until you get a smooth and soft dough ball that separates from the walls of the mixer. Grease a large bowl and pour the dough into it. Cover with a sheet of greased plastic wrap and let it rest in a cool place for at least overnight.
Step 4
After all this time, turn the dough out onto the lightly floured worktop, separate two balls and form two roscones, which with this amount of dough is the most appropriate. We will get two roscones about half a kg each of which we will get about 6 or 8 servings.
Step 5
Place each of the roscones on a tray lined with baking paper, cover with a clean cloth and let rise until at least double in volume.
Step 6
At this point, preheat the oven to 250ºC, brush the surface with beaten egg, decorate with sliced almonds, granulated almonds, a little moistened sugar and candied orange. In Brulée they also put pistachio crumble and honeycomb.
Step 7
Introduce in a preheated oven at 250°C, bake for 5 minutes, lower the temperature to 200°C and bake for 30 minutes more.
Step 7
Introduce in a preheated oven at 250°C, bake for 5 minutes, lower the temperature to 200°C and bake for 30 minutes more.
