Spanish King's Cake- Miniroscón de Reyes
TM6 TM5 TM31

Spanish King's Cake- Miniroscón de Reyes

4.3 (4 ratings)

Ingredients

Starter Dough

  • 80 g milk
  • 10 g fresh yeast, crumbled
    or 1 tsp dried instant yeast
  • 1 tsp caster sugar
  • 130 g strong white bread flour
  • water, warm, for soaking

Dough

  • 120 g caster sugar
  • 1 lemon, preferably organic, zest only, without white pith
  • 1 orange, preferably organic, zest only, without white pith
  • 60 g milk
  • 70 g unsalted butter, at room temperature, plus extra for greasing
  • 2 medium eggs
  • 20 g fresh yeast, crumbled
    or 2 tsp dried instant yeast
  • 30 g orange blossom water (see tip)
  • 450 g strong white bread flour
  • 1 pinch fine sea salt

Assembly

  • 1 medium egg, beaten
  • 100 - 150 g mixed candied fruit, to taste
  • 30 g flaked almonds
  • 50 g caster sugar (moistened with a few drops of water)

Nutrition
per 1 piece
Calories
1268 kJ / 303 kcal
Protein
8.03 g
Carbohydrates
50.72 g
Fat
7.58 g
Fibre
1.87 g

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