Roscón de Reyes Brulèe Bakery
Mario Ortiz de Brulèe Panadería (Colmenar Viejo) winner of the III championship of Roscón de Reyes in Madrid, leaves us the recipe that won the award
- Flour dough 515g
- Milk infused with vanilla, cinnamon and citrus fruits 145 g
- Eggs 135 g
- Orange water 32 g
- Rum 10g
- Sugar 125g
- Salt 7.5 g
- Butter 75g
- Yeast 105g
- May 0.5 g
- Peel the skin of 2 oranges
- Natural orange paste 25 g
This is the recipe for roscón de reyes Brulèe Panadería, winner of III Championship of Craftsmen of the Community of Madrid and therefore the best raskon 2021.
- In a food processor cup, mix the following ingredients: pour in milk, yeast, yeast, beaten eggs, salt, orange water, rum, peel of two oranges and natural orange paste.
- Put the robot on a slow speed so that they mix well and little by little, without stopping to beat, add the sugar. Keep beating and add the butter.
- Knead in the robot until you get a smooth and soft ball of dough that separates from the walls of the robot.
- Grease a large bowl with butter and fill it with the dough. Cover with a pre-greased plastic wrap and let rest in a cool place for about eight hours (overnight).
- After a while, turn the dough on a lightly floured surface. Separate two balls and form two roses. There will be two roscons with half a kg each, more or less, about 6 or 8 servings per roscon.
- Preheat the oven to 250 ° C.
- Place each of the rosaries on a tray lined with greaseproof paper. Cover them with a clean towel and let them rise until they double in volume, at least.
- Paint the surface of the cracks with a beaten egg. Garnish with sliced almonds, grated, slightly moistened sugar and candied orange. (Mario Ortiz also adds pistachios and honeycomb)
- Place the rosaries in the oven preheated to 250 ºC. Bake for 5 minutes and reduce the temperature to 200 ºC. Continue to bake for another 30 minutes.
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Thanks for reading.
David from 55000 Recipes