Grandma’s roscón recipe with beloleum olive oil
The Roscón de Reyes is among the most traditional desserts of the year And it is a classic to put an end to typical Christmas feasts. Although normally the dough is usually made with butter, in this recipe we propose to replace it with Beloleum extra virgin olive oil from the Empeltre variety. And good luck -or not- to get the surprise!
The history of this dessert links it to the festival of the Saturnales of Rome. Apparently, the slave who found the bean inside the cake was free during the festivities.
These are the mix Needed to make the roscón de Reyes de la Abuelo with olive oil beloleum:
Ingredients of the Roscón de Reyes de la Grandma with Beloleum Olive Oil
- (Preferment) Milk, fresh yeast, sugar and flour
- 450 grams of strong flour
- Orange and lemon zest
- Salt
- two eggs
- icing sugar
- Beloleum Empeltre Olive Oil
- orange blossom water
- Sugar
- candied fruit
- Fresh yeast (15 grams)
- half a glass of milk
How to make the Roscón de Reyes de la Granma with Beloleum olive oil
1. Prepare the preference
It is the first step and will consist of making the sourdough or preference ready. To do this, add about 10 centiliters of tempered milk, 10 grams of fresh yeast, sugar (coffee tablespoon) and 150 grams of strong flour. Once mixed, you will have to knead until you get a homogeneous result. After that, it is convenient to leave the dough covered in repose, so a good option is to prepare this preference the day before.
2. Start with the dough
In a container, pour the half glass of warm milk and the yeast and mix. After that, we incorporate the olive oil (about 15 centiliters), the eggs, a pinch of salt, icing sugar and the zest. After that, we add the strong flour. Once everything is well kneaded, we incorporate the mother dough Prepared in advance and knead with desire for several minutes. Let stand a few hours for the dough to grow.
3. forms the roscón
At this point it will be necessary to give the characteristic shape to the roscón. It can be done, for example, by inserting the floured fingers into the center of the dough and turning to make the hole larger and larger. Since the roscón will grow quite a bit when it ferments, it is convenient to stretch the dough well at this point. It is also the right time to introduce the surprise. After that, you will have to let it ferment for a few hours.
4. Place the fruits and sugar
Paint the surface with a beaten egg. Then it will be time to place Frosty fruits and the sugar previously mixed with orange blossom water. To do this, adjust the mixture until the right texture is achieved.
5. Bake
put in the oven, already preheated to 190 degrees, for about 25 minutes or half an hour. Of course, check that it is browned conveniently and, if it is too much of a temperature, it reduces to about 180 degrees.
What to combine the Roscón de Reyes with
This delicious dessert admits different combinations, whether cold or hot. From a chocolate to the cup to a white wine, it will depend on the taste of each diner which drink to choose to enjoy its flavor.
A good muscatel Or a mistela can be a sweet option to accompany the roscón. And, continuing with that trend, it is also an alternative to use a White wine of varieties such as gewurztraminer or a glass of digging.
But, if what we want is to have a hot drink, we can opt for the classic coffee -Again, to the taste of the consumer- or a cupcake Hot… Perfect for wetting the roscón!
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