recipe for preparing it at home, step by step

The closing of Christmas is always in fashion: with a Roscón de Reyes in the center of the table. And it is that, once the gifts that Their Majesties the Magi of the East that they bring from so far, the plan for all January 5th and 6th (and if you rush us January 7th and 8th too) is to take advantage of these surprises and this product that we see more and more often in pastry shops and supermarkets.

For a family afternoon full of laughter, games and anecdotes, one cannot think of a better protagonist than the donut, and since we don’t take it the rest of the year, we can’t miss it now! Of course, there are many types of chocolate: with filling, without filling, with Chocolatecream, cream…

and it becomes difficult to opt for just one… In any case, it’s time to treat yourself and savor this delicacy which is usually accompanied by a cup of chocolate. What a combo!

Surprise your family and friends with this fantastic recipe featuring Abbot Kinney’s Coconut Start Natural, a creamy yogurt with a sweet coconut milk flavor made with three plant-based ingredients with no added sweeteners or sugars. They will want to copy the recipe…

Recipe Roscón de Reyes (500 grams)

For the roscón paste:

– 280 grams of strong flour

– Zest of ½ orange

– Zest of ½ lemon

– 2 tablespoons of orange blossom water

– 4 grams of dry yeast

– 40 grams of vegetable margarine

– A pinch of salt

– 175 grams of Abbot Kinney’s Coconut Start Original Natural

For the egg substitute:

– 100 ml unsweetened soy drink

– ¼ teaspoon cornstarch

– A pinch of turmeric powder

To decorate:

– brown sugar

– Rolled almond

– Candied orange or in syrup

Sift the flour with the icing sugar. Add dry yeast, orange and lemon zest, orange blossom water and Abbot Kinney’s Natural. Mix until no more dry flour remains.

Add a pinch of salt at this time to the dough and start kneading at low speed for 4 minutes. When the dough is developed and elastic, add the vegetable margarine cut into small cubes and at room temperature. Continue kneading for another 5 minutes. The dough must have a final temperature after kneading between 22˚C and 24˚C. When the dough has a good membrane and is elastic and soft, roll it on the table to create enough tension on the surface without tearing it.

Ferment in a greased container with olive oil for 120 minutes at 20˚C until doubled in size. Prepare the beaten egg substitute by mixing the soy drink with ¼ teaspoon of cornstarch and a pinch of turmeric powder. Bring gently to a boil and let cool. Divide the dough into 550 gr pieces (if more quantity is made), roll each without too much tension and rest covered for 10 minutes. Form the roscón by making a hole in the center and stretching the dough until it measures about 10 cm in diameter.

Let stand on tray for 30 minutes covered. When the dough is ready and has risen again, lightly brush the surface with the egg substitute and decorate each roscón with pearl sugar, slivered almonds and a few slices of orange in syrup. Bake in a preheated oven at 200˚C for 10 minutes. Lower the temperature to 180˚C and continue cooking for another 15 minutes. Let cool before cutting to garnish or handle.

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