King Cake

Preparation: 30 min levied (about 4 or 5 hours)

Cooking time: 20 min

Servings: 2 roscones

Ingredients

For flavored icing sugar
120 g of ordinary sugar (or icing sugar if you have)
The average organic lemon peel
The average organic orange peel
For the sourdough or sponge (all ingredients at room temperature)
70 g of milk
10 g of fresh baker's yeast (or one envelope of dry, but baked, not worth Royal!)
1 teaspoon sugar
130 g bread flour

For the mass (all ingredients at room temperature)

60 g of milk
80 g of butter
2 medium eggs
15 g of fresh baker's yeast (or one envelope of dry)
30 g of orange blossom water (I did not put the skins of citrus fruit is aromatic enough. I replace this amount for milk)
450 g bread flour
1 pinch of salt

For the syrup to bathe the roulade

Sugar 50 g
50 ml water

For sugar lace

100 g of powdered glaze Magic elastic Decor (or similar)
100 g of warm water

Preparation

Traditional Preparation:

We started preparing the flavored sugar. This grate the citrus peel (hey, without the white part) and mix with icing sugar. Booked.
We continue preparing sourdough. Back out with your fingers baking flour, and mix all the ingredients of the dough into a ball mother. No need to make it a uniform and smooth dough, just form a compact ball
We filled a bowl with warm water, and put the ball in it ("warm water" means to stick a finger in it neither cold nor hot notes). We left there the ball to increase its size and afloat. It usually takes about 15 minutes, but I've come to have to wait up to an hour. When the ball of sourdough is ready for use, we will be preparing the main mass.
To do this, get rid fingers baking flour. Add milk, eggs, flavored sugar, pinch of salt and sourdough we have previously prepared and mix well.
We roscón mass to a work surface as the counter, and begin kneading. If you do not know how to, Su-fried Webos has a great video which shows how to prepare roscón whole process . If the dough will be too sticky you can embadurnaros hands with a little oil, and the area where you go to work, and so the dough will be more manageable without adding more flour (But with these quantities the mass is very manageable, it really is not necessary).
Knead about 5 minutes, and begin to add the butter slowly while continue kneading. Other Knead about 10 minutes, until we get a smooth dough.
We form a ball and let rest in a bowl covered with a cloth until doubled in volume. Normally this process takes an hour or two, but do not worry if it takes a little longer (if you been waiting since last year, as if time to worry)
When the dough has doubled in size, knead lightly to degas, and divide it into portions based on what we're going to do next. With this amount of dough, I usually prepare two roscones, my oven is tiny and I would not fit a whole one this size.
If you are going to prepare the Kings' cake traditionally follow this step by step how to form roscones.
If you go to prepare a roulade of balls as the photo, cut the dough into portions of approximately 70 g
Dough balls placed in a detachable round mold, slightly spaced from each other, as a separating finger, and forming a circle. If we place a baking paper on the base of the mold, facilitate demolding, but not necessary. The mold is not necessary, but it facilitates the roulade out perfectly round. If you are concerned that during the leavening or baking can close the center hole of the roulade, colocad hoop ramequin emplatar or oil smeared on the center of the roulade
Leaving weigh roscones covered with a cloth a couple of hours, until the dough has doubled in volume.
When we see that they are ready, preheat the oven to 180 º C, heat up and down.
We introduce the first of roscones in the middle of the oven, and bake about 18 minutes. If we see that the roulade roasted too soon, we cover with foil.
Remove and let cool before filling, and proceed the same with the other roscón
Prepare the syrup (serve to attach the decoration). Put the water and sugar in a saucepan, bring to a boil, let it boil a couple of minutes and remove from heat. Booked
Prepare now lace. Mix 100 g of elastic glaze powder with 100 g of warm water. Beat two minutes at medium speed. We extend the mixture rugs we have chosen. We dried about 10 min in the oven at 80 ° C (just make a test, the time may vary by mat we use).
Alternatively we can let the lace dry sugar 3 or 4 hours at room temperature.
Once dry, remove the mold easily. If it breaks to unmold or is something sticky is that it is completely dry and no more waiting
Paste the roscones lace with a little syrup to decorate

NOTES:

The bread flour is a special type of flour for dough has more protein (gluten) flour that "common". Can be found in almost any supermarket, usually HARIMSA brand, but now prefer to use completely handmade flour without additives, such as flour Saiz
The lace is stretchy for a while only, then at room temperature stiffens as I was when the gas bill arrives, or traditional glaze. If we want to keep it elastic, will bake between two roles, and then in foil (I have only tried a few hours, but I read that a well can be stored overnight without hardening)
The roscón I prepared the traditional way, is so perfectly round because I bake a Savarin mold . But I like the texture of the crust when baked without mold
The filling is roscón Photo whipped cream (500 ml cream with 35% minimum MG, and 4 tablespoons of sugar) The only trick, the cream must be very cold to mount well, and we must be careful not spend the beat, or make sweet butter. If you find cream 35.1% of MG mount much better despite the small difference in fat. It happens with brands like Pascual. For filling roscón stay nicer, better distribute using a pastry bag, or if we have, putting whipped cream in a freezer bag and cut the tip to distribute circled over the roulade.
This twisted roll of kings can be stored overnight in the refrigerator (especially if it is filled), in a closed freezer bag. You can also freeze, and leave it to thaw at room temperature when we go to eat (a few hours), or portions in the microwave (about 30 seconds) If we are to choose to freeze, best unfilled.
We can varnish the roulade with beaten egg instead of milk, sprinkle with sugar and decorate with candied fruit, as is traditionally done