|Photo by http://blog.dimehoteles.com|
|Three Wise Men parade yesterday in Madrid. Photo by Larazon.es|
After all the illusion, some anticipation and emotions that create to see the 3 kings and open the present nothing better after all the excitement of the 6th of January than to share a “Roscon de Reyes” (cake of the kings) with the families and friends. The cake of the kings if one of the most expected seasonal foods in the Spanish calendar of sweet confections. Unfortunately and like is usual the food industry has converted this cake in a bomb of trans-fat, excessive calories and full of artificial flavours.
Most of the best bakery have their own version, but even they can be very good are not cheap. Since last year blog leader webosfritos and Robin Food publish online, easy to make and tasty recipes, seems like much of Spanish families are cooking more and more this famous cake looking for the old tasty flavours.
Cake of the King’s recipe
|My home made king´s cake|
Base dough: 70g whole milk (lukewarm) - 10g fresh yeast - 1 tsp. caster sugar – 130g strong flour
Main Dough: 60g whole milk (lukewarm) – 70g softened butter (cubed) – 2 eggs – 20g fresh yeast – 25g orange blossom water - 450g strong flour – Pinch of salt. 120g icing sugar – ½ grated lemon skin – ½ grated orange skin.
Decoration: 2 beaten egg – vanilla sugar – candied orange peel and/or candied fruit –
Surprise: The 3 wise king cake always came with a surprise, traditionally was a hidden broad bean in the dough; today a small plastic figure (religious or popular cartoon character). The finder of the figure will be the king of the day .
1. Mix in a bowl the icing sugar with lemon and orange skin. Set aside.
2. For the base dough mix in a bowl the lukewarm milk with the 10g of fresh yeast, dissolve and add the sugar. Then add the flour, mix very well and make a dough creating a ball shape. In a big clean bowl full of lukewarm water put in the dough ball in the centre and wait around 10 minutes until the ball float. Now is ready to use. Set aside
3. Now we can start with the main dough. First in a big bowl mix the lukewarm milk, 20g fresh yeast and dissolve very well.
4. Sift the flour in and add the butter, eggs, salt, orange blossom water, pinch of salt and the mix of icing sugar with grated orange and lemon skin. Mix a bit. Then add the base dough to the bowl and mix all very well and quickly.
5. Grease or oil a working surface and move on the bowl mix. Let rest 3 minutes. Grease or oil your hands and start to make dough, by hand will take around 10 minutes until you have elastic dough.
|King´s cake lifted dough|
7. After the dough has duplicate it´s size, remove very careful the airy dough from the bowl. Now you can split the dough in two or just make one very big using all the dough. In any case work for 2 minutes the dough for remove some air from the dough. Then let rest for 10 minutes in a working surface. Cover with a cloth.
8. Now is time to give the dough the classic ring shape of the kings cake, for that poke your fingers through the centre of the dough to make the ring shape and carefully rotate the dough with your hands to even out the size of the ring. (Watch video minute 20)
9. Set the ring in shallow grease oven try (or oven paper). Let rest for 2 minutes or 3. If shrink a few just expand the ring again. Now is time to hide the surprise in the ring.
10. With a brush carefully coat the entire ring with the beaten egg. Don’t push too hard the brush or the dough can go down.
11. Cover the dough with a light cloth or kitchen paper and let rest for 1:30 to 2 hrs. until the ring has double up its size.
12. After the 2 hours, preheat the oven at 200ºc
|Decorated King´s Cake Ring|
14. Put the king’s ring in the oven for 18-20 minutes. In the last 10 minutes drop the oven temperature to 180ºC and cover with foil paper for avoid to get too dark. Cook until golden brown. Remove from the oven ald let cool down in a rack.
15. Serve with a hot chocolate (traditional) or with a nice lady grey cup of tea!
Note: If you don't find fresh yeast, you can use dry. 5,5g of dry yeast is equal to 16g of fresh yeast.