We adapted a more traditional Spanish version of the Roscón de Reyes to make individual buns. The great Basque chef Martín Berasategui perfumes his roscón with lemon zest, cinnamon, orange blossom and a fragrant spirit. The aromas when cooked are rich, buttery and intensely scented. The dough is also softer and less bready than our last recipe.
As an interesting twist, we propose a fusion of Sicilian’s brioche e granita with an individual roscón bun and a hazelnut ice cream from Grom.
A better Roscón adapted from Martín Berasategui
Course: Breakfast, Fika, DessertCuisine: SpanishDifficulty: Easy4
servings30
minutes40
minutesIngredients
- The day before
- For the poolish
100g bread flour
60ml warm milk (next time infuse with cinnamon and peel and for longer)
2g yeast
- Candied kumquats
6-7 kumquats, cut crosswise 2-3mm
100g sugar
100g water
- Next day
- For the dough
162g poolish
330g bread flour
60ml milk infused with cinnamon and orange peel
2 eggs
80g golden caster sugar
30ml honey
110g unsalted butter
5g dry yeast
3tsp Grand Marnier
2tsp orange blossom water
Zest of half a lemon
5g salt
- Egg wash
1 egg yolk
1tbsp milk
Pinch of salt
- The cookie topping
40g unsalted butter
40g bread flour
40g golden caster sugar
Directions
- Poolish
- Mix everything together until pliable.
- Ferment 30min at room temperature and then overnight in the fridge. Alternatively, if you forgot to prepare it in advance, follow 3h at room temperature and 2h in the fridge.
- Candied kumquats
- Bring to boil water with sugar. Add the slices of kumquats and cook until the mixture reaches 110C and continue until the fruit becomes translucent (about 4min).
- Fish out the kumquats and place them on a wire rack. Let them dry at room temperature for 12h at least.
- The cookie topping
- Combine all the ingredients together until the dough is homogenous.
- Roll the dough on a flat surface into a thin rectangle.
- Cover the dough tightly with cling film and refrigerate for 1 hour at least.
- Roll the dough between two sheets of baking parchment or plastic zip bag until the thickness is 1-2mm. Using a cookie cutter, cut out 6 discs. Refrigerate.
- Preparation of the Roscón de Reyes
- Mix all the ingredients excerpt sugar and butter until pliable (it will be quite tough) for about 5-7min. Then add the sugar in two batches and knead until the sugar is fully incorporated (for about 6min, it should ‘melt’ into the dough).
- Then add the cold butter cut into small pieces (easier to incorporate).
- Knead on a working surface until the butter is incorporated.
- The dough will become very wet, try to scrape whatever sticks to the surface.
- It should take about 10-15min for the dough to become pliable (until full gluten development).
- The dough should be elastic but still a bit sticky.
- Place the dough in a bowl and cover tightly with a cling film.
- Ferment for 2h at room temperature. Divide the dough equally into 6 buns (approximately 145g each) or shape 1 large Roscon.
- Place the buns on a baking tray lined up with paper parchment. Cover with cling film.
- If you bake your buns the same day, prove the buns at room temperature for 2 to 3h.
- If you bake them for breakfast, place the buns in the fridge up to 12h.
- Preheat the oven to 180C. Brush the buns with the egg wash, place the cookie on the top. Bake the buns for 22min, until golden.
- For the ultimate breakfast: get hazelnut gelato and serve with a nice filter coffee.