Roscón de brioche de Reyes

If you are still waiting for Three Kings Day with the same enthusiasm as when you were little, you will love today's recipe. This Roscón de Reyes is a Brioche roscón, an accessible and easy-to-make dough, with just the right sweetness of sugar and candied fruit filling. And of course, there is no lack of the typical broad bean , which has always made us laugh so much at home, young and old.

This recipe comes directly from France, by Emmanuelle, French chef for specialist De Buyer. In its preparation, Emmanuelle decorates it with pearl sugar and candied fruit, but you can replace it with sliced ​​or sliced ​​almonds if you prefer. In any case, it will be a traditional and delicious roscón, decorate it in the way you like best at home.

Brief history of the roscón de Reyes and the hidden bean

The tradition of hiding the bean in the roscón is almost as old as the sweet itself. The roscón is attributed to the birth in the 2nd century BC, in the form of a round cake, with figs, dates and honey among some of its ingredients, and which was distributed among all the slaves as a gift for their work. It was the sweet with which the end of the hard work in the field and the beginning of a period of light was celebrated. These celebrations were known as Las Saturnales.

A century later, the broad bean was added as a symbol of prosperity and freedom , since the lucky person who found it in his piece of the roscón was crowned "king of kings" and was left free during Las Saturnales.

Over the years, festivals and traditions have changed, and the broad bean went from representing freedom to becoming the "uncomfortable" protagonist of the roscón that we all avoid. The prize that nobody wants to have in their slice, because whoever gets it has to pay for the roscón.

Be that as it may, whoever finds the bean for this Roscón de Reyes for which I bring you the recipe, will surely be happy to pay for it, because I assure you that it is so delicious, that you will lick your fingers!

I won't make you wait any longer, here's the roscón recipe, and happy Three Kings Day!

De Buyer crown mold

Ingredients

For the roscón

• 200g of milk
• 10 g dry baker's yeast or 20 g fresh yeast
• 100g of sugar
• 1 egg
• 500 g of T45 flour or loose flour
• 8 g salt (2 teaspoons)
• 3 tablespoons orange blossom aroma
• 120 g butter at room temperature (softened)

For decoration

• 100 g chopped candied fruit mix
• 1 broad bean
• 2 tablespoons pearl sugar
• A few candied orange peels and some cherries
• 1 egg yolk to paint

Elaboration

1. Heat the milk slightly for 40 seconds. Pour it into the bowl and add the yeast. Mix until completely dissolved.
2. Next, add the sugar and the egg. Mix well until integrated.
3. Put the flour and salt in the bowl of your food processor .
4. Start the kitchen robot with the dough hook at medium speed and add the previous mixture little by little in a thread.
5. Without stopping kneading, add the aroma of orange blossom.
6. After 2-3 minutes, the dough should be smooth. Add the butter in pieces.
7. Keep kneading for at least 5 more minutes, until you get a sticky but smooth dough (with the help of a spatula, scrape the edges if necessary).
8. Add the chopped candied fruit and the broad bean to the dough and process at low speed for a few moments so that they are well integrated into the dough.
9. Cover the bowl with a cloth and let the dough rise and rise in a warm, humid place.
10. After about 2 hours, the dough should have doubled in volume. Degas it (put your hands on the dough and press).
11. Take the dough out of the bowl and form a ball with it; make a hole in the center and stretch it until the dough has the shape of a ring or hoop.
12. Place in the buttered De Buyer non-stick crown mold and leave to rise for about 1 hour.
13. After an hour, preheat the oven to 180 degrees.
14. Brush the brioche with the egg yolk. Sprinkle with the pearl sugar.
15. Make deep transversal cuts at various points, using a combing blade .
16. Bake for about 25 minutes.
17. Remove the brioche from the oven and arrange the candied orange peel strips and the cherries, and let cool on a wire rack .

Grades

• You can add, in addition to the bean, the figurine of a king and crown whoever gets it as the queen or king of the party.
• You can change the cherries for more candied orange or sprinkle some sliced ​​almonds or chopped hazelnuts instead.
• Accompany each piece of roscón with a little whipped cream, melted chocolate or a few tablespoons of custard. You will see how delicious!