ROSCA DE LOS REYES WITH CHOCOLATE
150 Min
1 Portion
Medium level
INGREDIENTS
To prepare yeast:
1 tsp yeast
1 tsp flour
1 tsp sugar
⅓ cup warm milk
For dough:
A big splash of Vainilla Molina
1 tsp orange zest
1 egg
1 egg yolk
1 ½ cup flour
¼ cup sugar
A pinch of salt
Half bar unsalted butter
For topping:
1 cup flour
1 cup powdered sugar
1⁄2 cup + 2 tbsp shortening, at room temperature
A big splash of Vainilla Molina
1 tbsp cocoa
1 beaten egg for glaze
DIRECTIONS
Yeast:
1. Mix milk, yeast, flour and sugar in a bowl. Put it in a draft-free place to stand for 20 to 25 minutes, until it starts to bubble.
2. Preheat oven to 356°F / 180°C.
Dough:
3. In another bowl, stir together orange zest, egg yolk, egg, flour, sugar, salt and yeast mixture, dash Vainilla Molina. Stir very well until everything is incorporated.
4. When everything is incorporated, knead with your hands for at least 8 minutes or until you obtain a sticky dough.
5. Let dough rest in a bowl for at least 1 hour and cover bowl with plastic wrap or a clean kitchen towel.
6. When time has elapsed, carefully punch down the dough ball.
7. Line a baking sheet with parchment paper and place dough on it to work it into a doughnut shape.
8. When it has the doughnut shape you can place a couple of little baby figures inside. Make sure that the dough can cover them perfectly.
Toppings:
9. Mix flour, powdered sugar, shortening, Vainilla Molina and stir with a paddle until you obtain a smooth batter.
10. Divide dough in half. In one half add a tablespoon of cocoa and mix to incorporate evenly.
11. Form small balls with each dough.
12. Spread each ball of dough along the thread and press to adhere well. Place chocolate and vanilla strips.
13. When ready, brush with egg glaze.
14. Bake for 45 minutes or until golden brown.
15. Let cool for 10 minutes on a wire rack.
16. Decorate with pecans and melted chocolate.
17. Enjoy!
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