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Irving

Irving Quiroz

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Recipe of Rosca de Reyes Rústica
Irving

Irving Quiroz

Recipe of Rosca de Reyes Rústica
Irving

Irving Quiroz

Recipe of Rosca de Reyes Rústica
Irving

Irving Quiroz

Recipe of Rosca de Reyes Rústica
Irving

Irving Quiroz

Recipe of Rosca de Reyes Rústica
Edlyn

Edlyn C. Angulo

Recipe of Rosca de Reyes Rústica
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Greta Nogueira

Recipe of Rosca de Reyes Rústica
Edlyn

Edlyn C. Angulo

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Recipe of Rosca de Reyes Rústica
Recipe
7

Rosca de Reyes Rústica

150 minutes
Easy
10 servings
3
Prepare this rustic kings' twist at home and conquer everyone with the delicious aroma of freshly baked bread. Follow the steps of Chef Irving Quiroz and become the envy of all.

Ingredients

  • 1 kilo of flour
  • 12 grams of Salt
  • 20 grams of baking powder
  • 180 grams of sugar
  • 300 grams of egg
  • 220 grams of Butter
  • 150 milliliters of milk
  • 10 milliliters of vanilla
  • 1 piece of orange just the zest
  • 6 pieces of doll for thread
  • 50 grams of Butter for pasta
  • 55 grams of sugar glass for pasta
  • 55 grams of flour for pasta
  • 20 grams of yolk for pasta
  • 5 pieces of crystallized fig to decorate
  • 10 pieces of cherries in syrup to decorate
  • 1 piece of Orange peel candied, to decorate
  • 1 piece of acitrón red, to decorate
  • 1 piece of acitrón green, to decorate
  • 1 piece of acitrón white, to decorate

    Preparation

    For Pasta: Mix by hand the butter in cubes and flour, work the dough to give it a sandy consistency, without large lumps of fat.
    Add icing sugar, egg yolks and continue mixing to form a homogeneous mass, similar to a plasticine, lid with plastic paper until use.
    For the dough: Form a volcano with flour and salt on the outside, in the center add the yeast.
    Moisturize with a little milk and form a paste, add sugar and add egg one by one, continue mixing all the flour little by little and interspersed with the hydration liquid.
    At that time add the softened butter and incorporate it completely by means of the kneading, add vanilla and orange zest.
    Continue mixing until the dough peels off the work surface and when making a resistance test the dough forms a thin membrane that allows you to see the light from side to side. It is very important to check the consistency of the dough, if the dough is too hard and dry it is necessary to add hydration liquid; on the contrary, if the dough turns out to be too liquid, it will be necessary to add a little flour.
    Rest the covered dough with plastic wrap at room temperature for one hour or until it doubles in volume.
    Divide the dough into two equal amounts. Form a rectangle with the help of the roller.
    From the longest part roll the dough to form an elongated roll and half of the rolling it will be necessary to hide the plastic dolls randomly between the dough.
    Join the ends of the roll to form a thread and place it on a tray with baking paper, being careful to leave underneath the union of the roll.
    Varnish each thread with egg and with the paste for the threads prepare 8 rolls of about 10 cm. long by 2 cm. wide and lightly flare with your hands. Place them symmetrically on the ends of the thread as if hugging the bread dough in the 8 cardinal points.
    With the crystallized fruit cut thin strips and place them on the thread avoiding the sides that already have the covered pasta, give them a very colorful garnish and finally take a fist of sugar and let it fall constantly on the whole of the thread as if will try an hourglass.
    Allow a fermentation with the thread finished forn one hour or until it has gained volume. Bake at 170 ° C. for approximately 30 minutes or until the thread reaches a golden color. Remove from the oven and let cool completely.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    691
    kcal
    35%
    Carbohydrates
    100
    g
    33%
    Proteins
    19.2
    g
    38%
    Lipids
    27.9
    g
    43%
    Fiber
    11.3
    g
    23%
    Sugar
    23.7
    g
    26%
    Cholesterol
    191
    mg
    64%
    Rate this Tip.
    Ratings (3)
    Olga Lanz
    2018-01-12T20:39:49.00-06
    Muy gustosa
    Mirian Cassiani
    2018-01-04T12:02:59.00-06
    La hice y me quedó súper
    Areli Reyes
    2017-12-26T14:52:10.00-06
    Muy rica
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