Spanish Roscón de Reyes (kings' cake)
A light savarin crown with a delicious powdered sugar icing, orange blossom water and candied fruit – OLÉ!
|500 g||Mix B - Bread-Mix|
|200 ml||lukewarm milk|
|9 g||dry yeast|
|21 g||fresh yeast|
|1 pinch/es of||salt|
|1 tbsp||grated organic orange peel|
|1 tbsp||grated organic lemon peel|
|3 tbsp||orange liqueur|
|3 tbsp||orange blossom water|
|For the decoration:|
|100 g||icing sugar|
|2 tbsp||orange blossom water|
|100 g||candied fruit|
|20 g||flaked almonds|
- Melt the butter. Mix together the yeast, sugar and milk, and leave to stand for 10 minutes. Mix together the flour and salt in a bowl.
- Add the yeast/milk mixture, orange and lemon rinds, eggs, orange liqueur and juice, and kneed into a soft dough for 5 minutes.
- Place the dough in a bowl that has been greased with oil, cover with a damp cloth and leave to stand in a warm place for 1 hour.
- Kneed the dough lightly, roll it into a fat sausage shape and place in a 28 cm bundt cake tin.
- Cover with a damp cloth and leave to stand for another 45 minutes. Preheat the oven to 220°. Place a bowl of water in the oven.
- Bake the cake for 30 minutes until golden brown. After 10 minutes, reduce the temperature to 200°. Note: before baking, spray water into the oven.
- Mix together the icing sugar and orange juice to make a glaze. Spread the glaze over the cake and decorate with the candied fruit and flaked almonds.