Ingredients
For the dough:
650g flour
250ml warm milk
25-30g fresh yeast
120g sugar
120g melted butter
2 whole eggs and 1 egg yolk
10 g of salt
2 and 1/2 tablespoons of orange blossom water
Grated peel of 1 lemon and 1 orange
To decorate:
Candied fruit
Icing sugar
Sliced almonds
1 beaten egg
Bakeable figurine
Method
1. Mix some of the 250 ml of warm milk with 2 or 3 spoonfuls of the flour. Add 25-30 g of fresh crumbled yeast and stir everything. Cover, leave in a warm place and let it ferment for 15 or 20 minutes.
2. In a large bowl add the rest of the flour and gradually add the remaining ingredients: sugar, lemon and orange rind, salt, milk, 2 eggs, the starter dough, orange blossom water and finally the melted butter. Stir until you get a homogeneous dough.
3. Flour a smooth surface, and knead it for a few minutes with your hands. If necessary, add a little more flour in order to work the dough well.
4. Shape the dough into a ball, and once it is well kneaded, keep it covered with a damp cloth for a couple of hours in a warm place.
5. After a couple of hours the dough should have grown approximately twice as much. Take it out of the container and on a smooth floured surface, knead it again. Little by little, shape your doughnut. The hole will get smaller when baking, so it is best to make it big.
6. Let it rest again for about an hour, well covered and in a warm place. A good trick is to heat the oven to 50°C, turn it off and then put the roscón in to keep it warm.
7. Paint the roscón with egg and decorate it – we recommend candied fruit, sliced almonds and icing sugar.
8. Hide the figurine and the bean.
9. Once the roscón is decorated, put it back in the oven and bake at 180°C for about 20 minutes.
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