Prepare this rustic king cake at home and impress everyone with the delicious aroma of freshly baked bread. Follow Chef Irving Quiroz's steps and become the envy of all.
For the Dough:
Mix the cubed butter and flour by hand, working the dough to give it a sandy consistency, without large lumps of fat.
Add powdered sugar, egg yolks, and continue mixing until a homogeneous dough is formed, similar to playdough, cover with plastic wrap until used.
For the dough:
Form a volcano with flour and salt on the outside, adding the yeast in the center.
Soak with a little milk and form a paste, add the sugar and gradually incorporate the eggs one by one, continue mixing all the flour little by little, alternating with the hydration liquid.
At that moment, add the softened butter and incorporate it completely through kneading, add vanilla and orange zest.
Continue mixing until the dough pulls away from the work surface, and when tested for elasticity, the dough forms a thin membrane that allows light to pass through from side to side. It's very important to check the dough's consistency; if the dough is too hard and dry, it is necessary to add hydration liquid; conversely, if the dough is too liquid, it will be necessary to add a little flour.
Let the dough rest covered with plastic wrap at room temperature for one hour or until it doubles in volume.
Divide the dough into two equal parts. Punch the dough and form a rectangle with the help of a rolling pin.
From the longest side, roll the dough to form an elongated roll, and halfway through the rolling, it will be necessary to hide the plastic figurines randomly within the dough.
Join the ends of the roll to form a ring and place it on a baking tray lined with parchment paper, being careful to keep the seam of the roll underneath.
Brush each ring with egg and with the dough for the rings prepare 8 small rolls about 10 cm long by 2 cm wide, and flatten them slightly with your hands. Place them symmetrically at the ends of the ring as if hugging the bread dough at the 8 cardinal points.
With the candied fruit, cut thin strips and place them on the ring avoiding the sides that already have the dough covered, give them a very colorful decoration, and finally, take a handful of sugar and let it fall steadily over the entire ring as if it were an hourglass.
Allow the finished ring to ferment for one hour or until it has increased in volume. Bake at 170°C for about 30 minutes or until the ring reaches a nice golden color. Remove from the oven and let cool completely.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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