Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roscón de reyes - spanish christmas cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Roscón de reyes - Spanish Christmas Cake is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Roscón de reyes - Spanish Christmas Cake is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook roscón de reyes - spanish christmas cake using 24 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roscón de reyes - Spanish Christmas Cake:

1. Make ready Preferment
2. Make ready 1/2 cup (120 ml) warm milk
3. Take 4 g instant dry yeast
4. Take 1 tsp sugar
5. Prepare 2 tsp bread flour
6. Prepare 💕For The Dough
7. Prepare 4 cups (440 g) bread flour
8. Take 1/4 tsp salt
9. Make ready 50 g sugar
10. Get 120 ml milk
11. Prepare 3 eggs
12. Take Zest of an orange
13. Make ready 15 ml vanilla extract
14. Take 1 tsp orange blossom water
15. Get 60 g soft unsalted butter
16. Get 💕Fillings
17. Make ready 2 cups Pearl sugar (I used 80g)
18. Take 150 g dried apricots
19. Take 1/2 cups dried cranberries (soaked with 50ml Rum or orange)
20. Prepare 💕For the decoration
21. Prepare 1 egg yolk
22. Make ready 30 ml milk
23. Make ready 30 g almond flakes
24. Take 30 g pearl sugar

Instructions to make Roscón de reyes - Spanish Christmas Cake:

1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1)
2. For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size.
3. Turn the dough out onto a surface and knead for 3-4 minutes. - Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid.
4. Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it.
5. Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm.

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