Seasonal recipe: Roscón de Reyes with Extra Virgin Olive Oil Fontclara

Seasonal recipe: Roscón de Reyes with Extra Virgin Olive Oil Fontclara

Roscón de Reyes decorated with candied orange, sugar and sliced ​​almonds

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The Three Kings of the East are almost here. Although it arrives loaded with gifts for the little ones in the house, they do not forget the traditional roscón de Reyes. And since they know a lot, they have opted for a very healthy recipe, since they make this January 6 sweet with Extra Virgin Olive Oil. Here we explain how to make the Roscón de Reyes recipe with Extra Virgin Olive Oil from Fontclara

Roscón de Reyes decorated with candied orange, sugar and sliced ​​almonds
Roscón de Reyes decorated with candied orange, sugar and sliced ​​almonds

 INGREDIENTS:

  • 450 gr of strength flour.
  • 150 ml of milk.
  • 2 eggs.
  • 21 gr of fresh baker's yeast (or 7 gr of freeze-dried dry yeast).
  • 60 gr Extra Virgin Olive Oil Aberquina de Fontclara.
  • 80 grams of sugar.
  • 5 grams of salt.
  • 2 tablespoons of orange blossom water.
  • Lemon and orange rind.
  • 2 cinnamon sticks. 
  • A little more flour to knead. 

Decoration, to taste:

Candied fruits, fat grains of sugar, chocolate nibs, nuts...

ELABORATION:

  1. Infuse the milk with the citrus fruits and the cinnamon (it is made by boiling these ingredients in a saucepan and, when it boils, remove from the heat, cover and let it rest for half an hour to warm up).
  2. Strain the milk and pour it into a bowl. Add the sugar and stir to dissolve. Next, crumble the fresh yeast and stir well until it dissolves. Also introduce the orange blossom water and oil. Remove to integrate everything.
  3. In a large bowl, put the flour together with the salt and mix. Open a hole in the center and add the liquids that we had mixed in the bowl. Mix with your hands or with the help of a scraper, with enveloping movements incorporating all the ingredients.  Beat the eggs , and gradually the mixture. In the end there will be a slightly sticky . Let rest 5 minutes . After that rest, sprinkle the counter a little with flour and turn the dough over. Knead a little, if we see that it sticks a lot add some flour. It should always be a bit sticky. Knead until a uniform and elastic dough is left.
  4. Make a ball and put in the bowl, lightly greased with oil. Cover with a cloth. Let stand 1 hour to double in size.
  5.  the countertop and dump the dough. Remove the gas, gently squashing the dough with your palms and fold the ends towards the center. Turn around leaving the folds below and roll the dough until it forms a ball again.  
  6. With the help of the rolling pin, make the hole in the center , insert your fingers and open the thread , being careful not to tear the dough. Open well so that when fermenting the hole in the center does not close. Put baking paper on the tray. Place the roscón, brush with beaten egg and cover with transparent paper. Let ferment again for an hour.
  7. Preheated oven at 180ºC. After the second ferment, carefully remove the paper. Brush the roscón again with beaten egg and decorate with the almonds , the candied orange or the chocolate, and the sugar moistened with the orange blossom water.
  8. Put in the oven at 180ºC for 20 minutes , you will see that it takes a light golden color. If you go over baked you will notice it because it will be drier.
  9. Let cool before consuming. Once cold it can be filled to taste or left as is. As you like.