Roscón de reyes

Name: Roscón de reyes
Cook time: 110 min
Cuisine: Latin Recipe
Ingredients: 400 grams of flour; 70 grams of butter at room temperature; 100 grams of sugar; 2 medium eggs; 20 ml of rum (liqueur); 100 ml of water; 30 ml of milk; 1 grated orange zest; 20 grams of pressed yeast; 0.5 tablespoon of orange blossom water; 1 pinch of salt; 1 tablespoon of slivered almonds; 3 pieces of candied fruit; 1 tablespoon of granulated sugar; 1 tablespoon of Sultanas; 250 grams of GOYA Guava Paste

Latin Recipe

Sweets

Dessert

Medium

110'

Prepare a different version of the roscón de reyes and give it a Latin touch with a guava candy that will delight your guests. Put on your apron and... let's go!

Ingredients Preparation Share

Ingredients

400 grams of flour
70 grams of butter at room temperature
100 grams of sugar
2 medium eggs
20 ml of rum (liqueur)
100 ml of water
30 ml of milk
1 grated orange zest
20 grams of pressed yeast
0.5 tablespoon of orange blossom water
1 pinch of salt
1 tablespoon of slivered almonds
3 pieces of candied fruit
1 tablespoon of granulated sugar
1 tablespoon of Sultanas
250 grams of GOYA Guava Paste

Preparation

Start by putting 350 g of flour in a large bowl, make a hole in the center and add the sugar, the yeast dissolved in warm water, the rum, the milk, the orange zest, the orange blossom water and the butter. Mix lightly and add one of the eggs and the pinch of salt and knead.
When all the ingredients are combined, put the dough on a floured surface and continue kneading until the dough is elastic and does not stick to the surface. If necessary, we add flour little by little, although we must not let the dough become too dry, but rather sticky.
Form a ball with the dough and make a hole in the center. Carefully, we stretch and enlarge it, giving shape to the roscón. Place it on a baking tray and preheat the oven to 200ºC.
Meanwhile we paint the roscón with the other beaten egg and decorate it with the candied fruit, slivered almonds and Goya raisins. Finally, bake the roscón for 15 to 20 minutes at 200ºC or until the surface is golden brown.
For the filling, we will make a coulis of Goya guava paste. In a saucepan, add 250g of Guava paste with 50 ml of water, stir until it acquires a thick texture. Reserve in a bowl to cool. Optional: Make a whipped cream with whipping cream, sugar and a mixer.
To finish, cut in half and place the GUAYABA PASTA coulis with the whipped cream.