Roscón without egg

Preparation

1. We put the peeled, cored and quartered apple in a saucepan and 1 cinnamon stick to give it flavor. We cover with water. We put it on the fire until the apple is well cooked, very soft. We remove the apple to a colander and reserve. The water can be used as an infusion or for other preparations.

2. We put the ingredients of the first mass in the glass. We program 15 seconds, speed 4. We put warm water in a bowl and place the ball of dough that we just made in it. We wait for it to float to continue with the recipe.

   We wash and dry the glass. We put in it the sugar and the lemon peel. We program 20 seconds, speed 10.

3. We put 120 g of the apple that we have cooked and that we have reserved in the glass. We program 5 seconds, speed 4.

4. We lower with the spatula what has remained on the walls of the glass.

5. Add the milk, butter, yeast, orange blossom water, strength flour and the ball of dough that we have prepared at the beginning. We program 30 seconds, speed 6. Next we program 3 minutes, closed cup, spike speed.

6. We let the dough rest in the glass between 1 and two hours (until it reaches the edge of the glass, the time will depend on the temperature at home, the flour used ...).

7. After that time we go back to kneading programming 1 minute, closed cup, spike speed.

8. We remove the dough from the glass and we form balls of about 90 g  (the total weight of the dough is 1100g and I wanted to make 12 servings).

9. We are placing the balls on a baking tray covered with baking paper, until they form a crown. It is better not to put them too close together because then they will grow in volume.

10. Let stand for about 30 minutes. Next we paint the surface with a little milk and place on top of it moistened sugar and pieces of dried fruit (in my case almonds and hazelnuts).

11. We preheat the oven to 200. We bake at 200 for 5 minutes. Then we lower the oven to 180 and continue baking for 15 more minutes (until we see that the surface begins to brown).