Roscon de reyes

Ingredients for Roscon de reyes

Instructions for Roscon de reyes

To prepare the Roscon de reyes recipe, please follow these instructions:

Pour yeast, milk, 1 ¼ dl. flour and 1 teaspoon. sugar in a bowl and mix well. Cover it and let it stand in a warm place for about 45 minutes, until it starts to bubble. Beat the 4 eggs and stir them in, along with salt, rum orange water, both lemon and orange zest and 2 ½ dl. flour. Stir until it is smooth.

Cut the butter into 5 portions and add them 1 at a time, blend in each portion before the next. Mix the flour with the sugar and add the last of 2 times. Knead until the dough does not hang at your fingertips. Butter a bowl and place the dough in it, tires with plastic and a dress, style it in a warm place for about 1 hour.

Beat the dough down and shape it to 1 or 2 balls. Pressure fingers down the center of the dough and pull and squeeze the dough outwards. Put the ring on a greased baking sheet (the dough can also be placed in a ring form). Deck the dough and let it raise to about double in size, about 1 hour.

Set the oven at 375 degrees. Brush the cake with the last egg, sprinkle with almond flakes, arrange the candied fruits on top, and sprinkle with Pearl sugar. Bake the cake until it is golden brown and sounds hollow, approximately 25-30 minutes for 2 small and approximately 35 minutes for a large.

In the original recipe in English it says you can dress up the dough with porselæn or metal shapes, but the meaning of this was unclear then I have failed in the Danish version