Now that it is Christmas, we post a recipe to make a delicious Roscón de reyes. A good suggestion to prepare a good roscón is to use mother dough sponge

What is mother dough sponge? 

It is a type of mother dough made with flour, baker’s yeast and water (milk or juice can also be used). It contributes a lot of strength and volume to the dough, for that reason it is recommended for enriched doughs like roscon,  suizo, they stollen or panetone. Doughs with a lot of  sugar, butter or dry fruits tend to be weaken

How to make a mother dogh?

In a bowl dissolve 12 grams of baker’s years into 120 ml of milk, add 200 grams of high strength flour.  Knead and make a ball. Let the ball rest until it ferments and doubles its size, the time will depend on the type of yeast used and the house temperature. The ideal time is between 2 and 3 hours.

What do we need for the mother dough sponge?

•     200 gr of strong flour       
•     120 ml of homo milk
•     12 gr of baker´s yeast

What do we need for the rest of the recipe?

•     800 gr of strong flour
•     250 gr of butter (1)
•     200 gr of sugar
•     15 gr of salt
•     5 eggs
•     28 gr of fresh yeast (2)
•     2 drops of orange flavored water
•     Gating of ½ lemon
•     Grating of 1 orange

(1) The butter has to have the texture of a cream, it must not be hard nor melted
(2) The amount of yeast is approximate, it depends on the kitchen temperature, this dosage is for a temperature of about 20 degrees C.

Process

• Knead all the ingredients except the butter, which will be added half way through the kneading, and the yeast which will be added at the end.
• The final temperature of the dough is 28 deg C; if the dough is cooler it has less strength and will achieve a lower volume.
• Let it rest in one piece in a bowl covered with a damp cloth in a warm place until it doubles its size, about 2 or 3 hours approximately. The time will depend on the amount of years and the room temperature.
• Cut in pieces of 350 grams and form a large doughnut. To form it make it into a ball and with the fingers make a hole in the center, making the hole bigger until it has de desired size.
• Let it ferment a further half an hour in the oven tray.
• Bake at 190ºC-200ºC for about 14 to 16 minutes.
• Decorate to your taste (when it has finished baking, apply a bath of egg to give it shine)

We already have our roscon of kings, freshly made, and what it's better, 100% natural!