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We hope you got insight from reading it, now let’s go back to roscón de reyes - spanish christmas cake recipe. You can cook roscón de reyes - spanish christmas cake using 24 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Roscón de reyes - Spanish Christmas Cake:

1. Get Preferment
2. Get warm milk
3. Provide instant dry yeast
4. You need sugar
5. Provide bread flour
6. Provide 💕For The Dough
7. You need bread flour
8. Use salt
9. Get sugar
10. Take milk
11. Provide eggs
12. You need Zest of an orange
13. Take vanilla extract
14. Prepare orange blossom water
15. Take soft unsalted butter
16. Get 💕Fillings
17. Provide Pearl sugar (I used 80g)
18. Prepare dried apricots
19. Use dried cranberries (soaked with 50ml Rum or orange)
20. You need 💕For the decoration
21. Prepare egg yolk
22. Take milk
23. Provide almond flakes
24. Take pearl sugar

Instructions to make Roscón de reyes - Spanish Christmas Cake:

1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1)
2. For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size.
3. Turn the dough out onto a surface and knead for 3-4 minutes. - Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid.
4. Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it.
5. Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm.

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