Make this special roscón so that everyone can enjoy it
• For the mass:
• 50 gr vegetable milk
• 40 gr fresh pressed yeast
• 50 gr flour of strength
• For the donut:
• 140 gr flour of strength
• 1 tablespoon of chickpea flour
• 50 g sugar
• 30 gr vegetable margarine
• zest of half an orange
• zest of half a lemon
• 1 teaspoon of orange blossom water
• candied fruit
The first step, make the mass. To do this, you must introduce the warm milk and yeast in a bowl. Stir it until it is diluted. Next, you must add the flour and knead it patiently, delicately, until you achieve a homogeneous mass.
Once you get it, cover the dough with a cloth and let it rest for two hours until it ferments.
Let’s say that with the dough we have the main secret to getting a good roscón.
To elaborate the donut, mix well the sugar, the orange and lemon zest, the chickpea flour, a little water, the orange blossom water and the margarine to the point of ointment. Once we manage to mix everything mentioned above well, we add the flour and a little salt.
Subsequently, we add that mixture to the fermented dough and knead until we obtain an elastic dough. We put it back in the bowl, cover it again with a cloth and wait two more hours for it to rest.
Once the rest time is over, we shape it into a roscón and introduce the surprise gifts wrapped in plastic wrap. Let it rest again for another hour.
We decorate the roscón to our liking and finally we introduce it in the oven preheated to 180ºC for 40 minutes, with heat above and below.
A golden brooch for these Christmas 2013-2014.
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