Easy Roscón de Reyes (with stand mixer or bread machine)

Name: Easy Roscón de Reyes (with stand mixer or bread machine)
Total time: 1800 s
Ingredients: 7 tablespoons light olive oil (or unsalted butter) (100 ml); 1/2 cup milk (130 ml); 3 1/3 cups bread flour (about 420 grams; if you're new to this, use 3 2/3 cups or 460 grams for easier handling); 2 large eggs; 3/4 teaspoon salt; 1 1/2 tablespoons orange blossom water (25 ml); 1/2 cup sugar (100 grams) or 2 tablespoons stevia powder (25 grams); Zest of half an orange and half a lemon; 1 1/2 teaspoons active dry yeast (5 grams); 1 egg yolk for brushing; Sliced almonds (optional); Candied fruit; Sugar moistened with orange blossom water (or pearl sugar)

Marta Sacris @misssacris

Madrid

The dough for the roscón should be sticky and a bit hard to handle (use oil on your hands). I usually add 2 to 3 extra tablespoons of flour (about 20 to 40 grams) because it makes it easier for me to work with. This recipe makes one large roscón or two medium ones. The bean, king figurine, cards, and boxes are from the María Lunarillos website.

Marta Sacris @misssacris

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Ingredients

3h 30min

7 tablespoonslight olive oil (or unsalted butter) (100 ml)
1/2 cupmilk (130 ml)
3 1/3 cupsbread flour (about 420 grams; if you're new to this, use 3 2/3 cups or 460 grams for easier handling)
2large eggs
3/4 teaspoonsalt
1 1/2 tablespoonsorange blossom water (25 ml)
1/2 cupsugar (100 grams) or 2 tablespoons stevia powder (25 grams)
Zest of half an orange and half a lemon
1 1/2 teaspoonsactive dry yeast (5 grams)
For decoration
1egg yolk for brushing
Sliced almonds (optional)
Candied fruit
Sugar moistened with orange blossom water (or pearl sugar)

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Steps

3h 30min

1

Add all the ingredients to the bowl except the butter, starting with the liquids.
2

Next, add the salt, stevia, orange and lemon zest, then the flour. Make a small well in the flour and add the yeast.
3

Set your machine to the knead-only program (mine takes 15 minutes), then let the dough rest for 10 minutes. Add the butter and knead again for another 15 minutes.
4

Place the dough in a bowl and cover with plastic wrap until it starts to rise.
5

Once the dough has doubled in size, place it on the counter and gently knead to release air. Let it rest for 10 minutes—this will make it easier to shape.
6

Shape the dough into a ring with a large hole in the center so it doesn't close up as it rises (I put a small glass in the middle while it rises, then remove it before baking). Hide the surprise inside and brush with egg yolk.
TIP: Oil your hands so the dough doesn't stick and you can shape it easily.
7

Let it rise for 1 hour on parchment paper. If your kitchen is cool, you can preheat the oven to 95°F (35°C), then turn it off and place the roscón inside to rise for 1 hour.
8

When it has doubled in size (this will take at least 1 hour), remove from the oven, brush again with egg yolk, 1 teaspoon orange blossom water, and 1 teaspoon sugar (or 1/4 teaspoon stevia), all mixed together.
9

Decorate as you like. I like to add sliced almonds (blanch them in hot water for 2-3 minutes to slice them easily) and sugar moistened with a few drops of orange blossom water (or pearl sugar). Traditionally, candied fruit is also added. You can place an oven-safe object in the center to keep the hole from closing; I use a small flan mold.
10

Bake for 20 minutes at 350°F (180°C), no fan, with heat from top and bottom. If the hole isn't very large, leave the flan mold in the center so it doesn't close up.
11

When it's golden, remove from the oven and let cool on a wire rack.
12

The finishing touch! Add a little card explaining the meaning of the bean and the king, and use some nice boxes to make it easy to transport. Plus, they look great! :)
13

TIP: If you don't have time to bake it the same day, you can knead the dough the night before. Once it starts to rise, put it in a freezer bag or wrap in plastic wrap, tie it, and refrigerate. The next day, take it out 1 hour before shaping so the dough comes to room temperature. Then continue with the recipe steps.