Bread Machine Brioche Dough Spanish Roscón De Reyes Food

ROSCóN DE REYES RECIPE (SPANISH CHRISTMAS CAKE)

Steps:

• Sift the flour and salt into a large mixing bowl, and make a well in the middle.
• In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.
• Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.
• Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.
• Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.
• Add the butter and sugar mixture to the dough and mix until smooth.
• Shape the dough into a ball and cover in oiled plastic wrap. Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size. This can take anywhere between 1 to 2 hours depending on the strength of the yeast culture.
• While the dough rises, grease a large baking sheet for later use.
• Once the dough has doubled in size, remove the plastic wrap. Punch down the dough and place it on a lightly floured countertop or cutting board.
• You need to knead the dough for two or three minutes, and then roll it into a large rectangle; roughly 2 feet by 1/2 a foot.
• Next, roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic donut, and place on the baking sheet. Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.
• Wrap the dough once more with plastic wrap and leave in a warm place for roughly one hour to again double in size.
• Preheat the oven to 180°C (350°F).
• Once the dough has risen, lightly beat the remaining egg white and brush it across the top. Cover the cake in the assorted dried fruits, pushing gently so they do not fall off of the cake while it is baking.
• Bake for 30 minutes or until golden. Cool on the rack before serving.

SPANISH CHRISTMAS RECIPE, ROSCóN DE REYES

Steps:

• Mix the baking powder in a glass with 4 tbsp of the milk then add this to 100g of the flour and mix together until it forms a dough type mixture - cover with a clean tea towel and set aside until it doubles in size
• Place the rest of the flour (300g) in a bowl and add the eggs, sugar, pinch of salt, the rest of the milk and zest of the lemon - mix well then add the butter and continue mixing for a further 2 mins then add the dough mixture - once a smooth dough has been achieved cover and set aside for 2 hours
• After 2 hours knead the mixture a little before placing it on a greased baking tray in the form of a ring. Put some little figures wrapped up in foil inside the mixture and also a broad bean.
• Whoever finds the bean, according to tradition, can expect to receive coal rather than presents from the Kings. Brush with milk, decorate using the mixed peel, lightly sprinkle with sugar and place in a pre-heated oven (160 degrees) for 15 - 20 mins.

LA MEXICANA'S ROSCA DE REYES (KING CAKE)

Steps:

• Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
• In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
• Add the salt, eggs, and yeast mixture and blend thoroughly.
• Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
• Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
• Dough may be made with a standing mixer and dough hook.
• Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
• Cover loosely with plastic wrap and let rise until doubled.
• Punch down the dough and divide in half.
• To prepare rings, divide dough in half and flatten into a long oval.
• Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
• Join ends together leaving large oval hole in the middle.
• Cover and let rise until double, about 1 hour.
• While the bread is rising, preheat oven to 350°F.
• Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
• Remove and let loaves cool on wire racks.
• Icing: Mix all the icing ingredients together until fluffy and well blended.
• To serve, frost cooled loaves with icing.
• Decorate with different colored sugars or candied fruit.