Previously "Roscón de Reyes" baked only on January 6. But now is not so ...
At 2 the roll diameter 30 cm:
Flour very strong W 400 - 500 g (use strong)
eggs - 3 pc
Water - 90 oz
Salt - 6 oz
Sugar - 125 gr
Butter - 125 gr
yeast for compressed yeast - 100 g
Pomerantseva water - 25 gr
Rum - 10 oz
Orange Essence - a necessary amount of (not used)
Lemon essntsiya - a necessary amount of (a COF. spoonful)
fresh compressed yeast - 50 gr
improver - a necessary amount of
Knead all the ingredients at once, except yeast. Yeast enter after 8 minutes and knead:
- 4 minutes on the 1 st speed and
- 12 minutes at the 2 nd speed
Divide dough into 2 parts smooth, round up and leave for a pre- proofing for 20 minutes.
then form a "Roscon". Place on baking sheet covered with parchment, and leave the final proofing at 75% moisture (for 140 ... 150 minutes).
with a brush to grease the surface of an egg, decorate with candied fruits (orange peel and cherries), wet sprinkle sugar (I sprinkled shtreyzelem by P. Herme).
Bake without steam 20 ... 25 minutes (at 180 C).
Ready "Roscon" can be cut and filled with whipped cream.
better Serve with hot chocolate.
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