Roscon de reyes con thermomix

Roscon de reyes con thermomix

Roscón de reyes los angeles

This recipe is infallible: you will get a spongy, delicious and, thanks to the help of our Thermomix, very easy to prepare. We advise you to read the tips that we leave at the end of the recipe so that the roscón is perfect.

Once the starter dough has fermented (it will make bubbles), we can prepare the dough. Put all the ingredients in the mixing bowl, including the starter dough, and program 30 seconds on speed 6. The dough will be a little sticky. Now we program 3 minutes on speed spiga. Let the dough rise in the glass for about 2 hours, the dough has to double its volume.

We put the roscón in a baking dish covered with baking paper and let it rest for about 1 hour more, it has to double its volume. A good trick is to heat the oven to 50°C, turn it off and put the roscón inside, this will accelerate the leavening time.

Roscón de reyes without orange blossom water

Finally a wonderful roscón recipe. The result is a delicious, fluffy and beautiful roscón. After doing lots of tests and more tests and talking to my dear friend PepaCooks, who likes a roscón more than anyone else in the world, I decided to make the one she had modified from Ibán Yarza.

I assure you that you will look like a fool in front of your oven door 🙂 I’m not looking for more, this is my definitive roscón and here you have it for Thermomix®, although my mother has passed me the recipe that is made in my town, Marín. In the end I’m going to have to make all the recipes that fall into my hands :D.

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Roscón de reyes recipe

This recipe is infallible: it will be a spongy, delicious and, thanks to the help of our Thermomix, very easy to prepare. We advise you to read the tips that we leave at the end of the recipe so that the roscón is perfect.

Once the starter dough has fermented (it will make bubbles), we can prepare the dough. Put all the ingredients in the mixing bowl, including the starter dough, and program 30 seconds on speed 6. The dough will be a little sticky. Now we program 3 minutes on speed spiga. Let the dough rise in the glass for about 2 hours, the dough has to double its volume.

We put the roscón in a baking dish covered with baking paper and let it rest for about 1 hour more, it has to double its volume. A good trick is to heat the oven to 50°C, turn it off and put the roscón inside, this will accelerate the leavening time.

Spanish roscón

Finally a wonderful roscón recipe. The result is a delicious, fluffy and beautiful roscón. After doing lots of tests and more tests and talking to my dear friend PepaCooks, who loves a roscón more than anyone else in the world, I decided to make the one she had modified from Ibán Yarza.

I assure you that you will look like a fool in front of your oven door 🙂 I’m not looking for more, this is my definitive roscón and here you have it for Thermomix®, although my mother has passed me the recipe that is made in my town, Marín. In the end I’m going to have to make all the recipes that fall into my hands :D.

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