Original and delicious roscón de Reyes

Preparation

1. We are going to make the roscón without adding orange blossom water, for this we must flavor the milk with citrus fruits, you will be surprised by the flavor it gets because it is almost identical. If you decide to add orange blossom water, you can delete this step.

   We put in our Thermomix glass the 120ml of whole milk and we are going to heat it together with the lemon peel, the orange peel and the cinnamon stick. We schedule everything during 10 minutes at 90 ° at spoon speed. We separate the milk and remove the skins and cinnamon.

2. To make the sourdough we mix 100g of strength flour, 60ml flavored milk (the one we have scented before) and 2g baker's yeast, a pinch. We schedule everything during 1 minute at kneading speed. We separate the dough in a bowl and cover it with plastic wrap so that it does not dry out, we will let it rest for about 3 hours until the dough doubles in volume.

3. With the fermented sourdough we can prepare the dough for the roscón. We mix in our Thermomix glass the sourdough, the 330g of strength flour, the 80g of sugar, the 60ml of milk flavors (the one we have scented before), 30g of honey, the 2 eggs, 15g of fresh yeast y a teaspoon of the orange zest. We schedule it during 3 minutes at kneading speed. 

4. We add the 110g butter at room temperature and mix it by programming for 1 minute at kneading speed. It has to be a soft and elastic dough, if you think it has not been that way, you can knead it a little more.

5. We take out the dough and put it in a bowl to ferment. We have to cover it with plastic wrap so that it does not dry out and wait around of 3 hours until double your volume. In order for it to double in the estimated time, all fermentations must be at a recommended temperature in the room of 20 to 22 °.

6. With the fermented or raised dough, we take it out on a floured surface and we knead it for a little while with our hands, we have to divide it into 5 parts, For this we can weigh it with our Thermomix and divide its weight into five, later we will do the five parts with its exact weight.

7. We make the balls with our hands and at the bottom we can put a gift and cover it. We place the balls in a tray that can go to the oven and we place in the center something in the shape of a metallic glass (so that it can go to the oven) in this way it will make sure that the portions do not come together when they increase in volume. We leave again ferment until they double in volume about 3 hours.

8. When we have it ready we can do the decoration. We preheat the oven to 180 °. We spread the surface of the roscón with the beaten egg and we are placing the candied fruits and granulated sugar in an original and fun way. I have made the green star with a pasta cutter with that shape. We put it in the oven for 15-20 minutes or until you see that it is taking on a golden tone. Finally we can decorate the roscón with a little special pastry glitter.