Treats of the Epiphany > Recipes II

Posted On January 6, 2007

Filed under Festive Recipes

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Rosca de Reyes (Twelfth Night Ring Bread)
Yields > 2 large 12-inch breads.

Ingredients >
5 cups all-purpose flour
1 1/4 teaspoons sea salt
1/3 cup sugar
1 tablespoon active dry yeast
1/2 cup plus 2 tablespoons water
3 large eggs, lightly beaten
Unsalted butter for greasing bowl

For the Dough >
1 cup sugar
14 tablespoons unsalted butter
4 cups all-purpose flour
8 egg yolks, lightly beaten with 2 tablespoons water
1/4 cup water
Zest from large orange
Candied fruit for decoration
Dried bean or plastic baby to hide in dough

For the Glaze >
4 eggs yolks, beaten
1/4 cup melted, unsalted butter
1/3 cup sugar

Method >
1. For starter, put flour, salt, sugar and yeast into bowl. Gradually beat in water and eggs. Using a dough hook, beat until a cohesive mass forms around hook, 5 minutes. Place on floured surface. Form into a round shape. Butter a clean bowl and sprinkle with flour. Put mass in bowl. Cover with greased wax paper and a towel. Set in warm place until mass doubles in volume, 11/2-2 hours.
2. For final dough, tear starter into pieces. Put in bowl with sugar and butter. Using dough hook, alternately beat in flour and yolks. Beat in water and zest, just until dough holds its shape. Put dough on lightly floured board. Form into round shape. Butter clean bowl. Dust with flour. Put dough in bowl. Cover with greased wax paper and towel, until it has almost doubled in size, 11/2 hours.
3. Divide dough into 2 equal pieces. Shape each into round mass. Roll each into compact sausage shape 3 inches in diameter, pushing a bean or plastic token into one of the masses. Dampen ends with water, and connect ends to form rings. Place each on greased baking sheet, decorate as desired with candied fruits. Cover with greased wax paper until rings rise about half their size again. Heat oven to 375 F.
4. Brush both surfaces with beaten egg. Bake 15-20 minutes. Turn heat off and open oven door. Let breads sit 5 minutes in oven.
5. Transfer to racks. Brush with butter. Sprinkle with sugar.

Make it and fake it > Use ready-to-use dough brands and gently work in powdered sugar and candied fruit to taste. Following package directions, form into ring and let rise. Arrange candied fruit on top, pressing into dough, if desired. Liberally brush with egg yolk and dust with sugar before baking.

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