125 gr bread flour
60 grams of warm water
30 g of baker's yeast
500 gr bread flour
100 gr sugar
5 g of salt
40 ml of liquor (brandy or rum)
50 ml of Muscat
100 g butter at room temperature
zest of 1 lemon
zest of 1 orange
1 tsp of cinnamon
2 drops of vanilla
candied fruitStart making the sourdough. Knead all ingredients. Make a ball and let stand in a bowl covered with plastic wrap, in a warm place without air streams until triple its volume (between thirty minutes and 1 hour)
Once it is ready, mix it with bread flour, sugar, salt, eggs and milk. Then add the butter at room temperature, zest of 1 lemon and 1 orange, cinnamon & vanilla. To finish the dough we add brandy or rum and Muscat wine. You may don´t need to add all the licour, note that the dought should be very sticky.
When ready cover the dough with a clean cloth and let stand 10 minutes. Knead a minute on a lightly oiled surface. Spread the dough with your hands and fold it. We again let the mixture stand for another 10 minutes. Repeat 2 or 3 times. Once we are done, make a ball with the mixture, and let stand it grow for 90 min.
After this time, we shape the roscón. I paint with beaten egg and decorate to taste (with almonds, sugar and candied fruit)
We leave it to ferment one last time until you double its volume, about 60 minutes, as always, in a warm place with no air. Bake at 180 ° C for 15 or 20 minutes, it has to be well browned (but careful not to burn).
Tips_ Traditionally little toys are inside the cake, as in the picture. Also a large bean will be included, the person finding the bean will be paying for the cake.