Roscón de reyes with raspberries

Preparation

1. First we flavor the milk. In our Thermomix glass we pour 120 ml of milk, the lemon and orange rinds, and the cinnamon stick. We heat it for 10 minutes at 90 ° at spoon speed.

2. We take the milk out of the glass, remove the crusts and the stick. We let it temper until the sourdough is made.

3. We make the sourdough. Add 60 ml of flavored milk, 100 g of strong flour and 1/4 teaspoon of dry baker's yeast. We schedule it during 1 minute at kneading speed.

4. Scoop out the dough, place it in a container and cover it with plastic wrap. You have to let it double its volume, for this you will have to spend about 3 hours at room temperature. In my case, I leave it in the fridge overnight, so the next day I have it ready.

5. To make the main dough, add the sourdough to the glass, the 320 g of flour, the 2 eggs, the remaining 60 ml of flavored milk, the 90 g of sugar and the 6 g of dry baker's yeast. We schedule it during 3 minutes at kneading speed.

6. Add the 100 g of softened butter and program again for 1 minute at kneading speed.

7. Remove the dough from the glass and place it on a container covered with plastic film. Let it ferment until it doubles its volume, about 3 hours at room temperature.

8. We prepare a table with sprinkled flour and place the raised dough. We divide it into 5 equal parts and make 5 perfect balls. We place them in the shape of a roscón and look for a glass or similar to put it between the balls. The idea is that when baked, the central hole remains.

9. We let it rest for 3 hours so that the dough rises, or at least doubles, this step is essential so that it remains juicy afterwards.

10. We prepare the oven when we have the dough ready. We heat it up to 200° with heat up and down. We introduce it in the middle and let it bake for about 12 minutes.

11. We beat the cream. Place the butterfly in our glass, add the 700 ml of cold whipping cream and the 120 g of sugar. We put it to beat during 45 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it for 40 seconds and if it needs more time we beat it a little more, but without going too far.

12. Once beaten, we introduce it into a pastry bag with a wide and curly nozzle. With the cold roscón we will open it in half and fill it with the cream.

13. Sprinkle the roscón on top with icing sugar and add a few tongues of cream in a decorative way. Decorate with two raspberries on each ball of dough and finally sprinkle with a little red food colouring.