Roscón de Reyes with sourdough
Last year I found my ideal roscón following the recipe of
"Panarras".
INGREDIENTS:
Mother dough at 100% hydration: 180 grams.
Flour: 340 grams.
Milk: 90 milliliters.
Eggs: 2.
Butter: 110 grams.
Sugar: 80 grams.
Salt: 4.3 grams.
Dry yeast: 3 grams.
Orange blossom water: 1 tablespoon.
Orange syrup: 2 tablespoons.
Cinnamon on branch.
Grated lemon half.
Half orange scratch.
Whipped egg: 1.
For decoration:
For the filling:
Nata 35% M.G: 500 milliliters.
Cocoa powder: 2 tablespoons.
Sugar: 3 tablespoons.
ELABORATION:
Slowly heat the milk with cinnamon and orange and lemon rinds. It must reach a minimum temperature of 85ºC. If we do not have a thermometer, we will let it boil.
Let the milk cool and add the orange blossom water and the orange syrup (I used the one I had saved after confining the oranges). We remove the cinnamon stick.
In a bowl we put all the ingredients except the butter. Mix and let stand 15 minutes.
We knead through the French kneading. The mixing time depends on the energy we put in, but at least 15 minutes. Add the chopped butter and knead another 10 minutes. The surface of the dough should be smooth and shiny.
We passed the dough to an oiled bowl and let it rest for 1 hour and a half. After this time, we overturn it on the table and degas it. We put the dough back into the oiled bowl and leave it in the refrigerator overnight (at least 12 hours).
We take the dough out of the fridge, we roll it up and shape it on the baking paper. It's very simple, we just make a hole in the center with our hands and we go stretching. If the dough is very sticky, we can spread butter on our hands so we can work it more easily. So that during the levado or the cooking the hole does not close, we will use an aluminum can that we will place in the center. We will spread it with butter and sprinkled with flour.
We paint the roscón with beaten egg (we keep what we have because we will paint again before baking). We put a casserole with warm water inside the cold oven and put the roscón. We light the oven at 26ºC. In my oven you can not know this temperature exactly so, again, we will use a thermometer. If we do not have, we can do this levado near a source of heat.
We left the roscón inside the oven for 70 minutes.
After this time, we take it out of the oven and decorate it while heating the oven to 210ºC. We repaint it with the beaten egg and place the candied orange and the sugar sugar.
We put the roscón in the oven and lower the temperature to 190ºC. We bake for 30 minutes. Halfway through cooking, we rotate it so that it is evenly roasted.
Let cool on a grid and fill it.
For the filling, we add the cream with the sugar and the chocolate. If you have a pastry bag, you can fill it with it. If not, with a spoon (not so nice, of course.) In my photo you have the proof
).
Cut the roscón in half (with a serrated knife) and put the stuffing. I put the surprise in the cream, wrapped in a piece of film.
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