Bon appétit, Caspar Melchior and Balthasar

So here’s the recipe for the roscon de reyes:

1 pk dry yeast

100 ml warm milk

50 g sugar

350 g flour

1/2 tsp salt

50 g margarine

2 eggs

2 Tbsp rum

2 Tbsp orange flower water

1/2 tsp orange zest

Glaze:

powdered sugar

milk

candied fruits

Dissolve the yeast in the warm milk, add sugar. Mix flour, zest and margarine, add yeast-milk mixture.

Whisk eggs, rum and orange flower water and add to flour. Beat with a wooden spoon (very sticky). Add some flour so that the dough isn’t sticky anymore, but yet very soft.

Put it under your bed sheet and let rise for about 2 hours.

Form a ring and put it on a pizza pan. Form a little chimney with kitchen foil and place it in the middle of the pan.

Put into the oven at 120°F and let rise again for 15 minutes.

Bake at 350°F for 30 minutes

Let cool and top with a sugar glaze and candied fruits….

 

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