Ingredients:<\/span><\/p>\n 15 gr. fresh yeast Instructions:<\/span><\/p>\n Dissolve the yeast in \u00bc cup of warm water and mix with 200 gr. of the flour and about 3\/8 cup of warm milk. Mix well and allow to double in size in a warm place. (This is quick \u2013 about 10 minutes or so.) <\/span><\/p>\n In a large recipient, or on the counter top, make a volcano with the remaining flour and add the eggs, the remaining milk, the orange blossom extract, rum, grated orange peel, and sugar. Add the flour in gradually until you have a homogeneous mixture. <\/span><\/p>\n Place the dough on a well-floured counter or board and knead in the butter until completely incorporated. Next knead in the yeast mixture and continue kneading until the dough no longer sticks to your hands. Make the dough into a large ball and place into a large, well-greased bowl until it again doubles in size. (This takes about an hour and fifteen minutes.) <\/span><\/p>\n Once it has doubled, remove the dough and make a fat \u201cnoodle\u201d. Flatten the noodle a bit and add bits of dried fruit, raisins, etc., if you like, plus the porcelain surprise and the bean (I always wrap these in parchment paper). Close the dough around the fruit, etc., and join the noodle into a ring, sealing the joint well. <\/span><\/p>\n Place your rosc\u00f3n onto a baking sheet well-greased and floured or covered with parchment paper and allow to double in size for a third time. (Again, about an hour and a quarter.) <\/span><\/p>\n Finally, paint with beaten egg, decorate with dried fruit, almonds, and sugar and bake in an oven preheated to 185 degrees C. for about 15-20 minutes. <\/span><\/p>\n Curious note: The dried fruits represent the jewels on the crowns of the magi.<\/span><\/p>\n Source:<\/span> This is a recipe adapted from two recipes, one from an advertising magazine from one of the big supermarkets, one from a vintage cookbook. I have been making these at the beginning of January for many years for family and friends. A double recipe makes three medium-sized roscones.<\/p>\n Name: Leslie Ferrell Kauffmann Class Year: 1970 Country of Residence: Spain Why is this recipe great? What\u2019s its backstory? This recipe is for the typical Epiphany cake, served with thick … Continue reading Rosc\u00f3n de Reyes (Epiphany cake)<\/span>
\n625 gr. flour
\n4 eggs
\n\u00be cup milk
\n150 gr. sugar
\n\u00bd tsp. orange blossom essence (agua de azahar)
\n150 gr. butter, softened at room temperature
\n125 gr. candied fruits (can be anything you like including raisins, sultanas, dried orange\/lemon peel, cherries, pumpkin, etc., and does not have to be limited to 125 gr!)
\na shot of rum
\ngrated orange rind
\nlarge-grained sugar (if available) to decorate
\nslivered almonds
\na small glass or porcelain figure to hide in the rosc\u00f3n
\na large bean (optional)
\nand egg for painting<\/p>\n![\"Roscon](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/12\/image1-300x225.jpg\")
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