MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Rosco de Reyes
 Categories: Cakes, Fruits, Citrus, Booze
      Yield: 10 Slices

      4 c  A-P flour
    1/2 ts Salt
      1 oz Dry baker's yeast
    1/3 c  Milk (105°F/40°C)
    1/3 c  Water (105°F/40°C)
      6 tb Butter
      6 tb Sugar
      1 lg Orange; zested, flesh
           - reserved for juice or
           - eating
      2 lg Eggs
      1 tb Brandy or rum
      1 lg Egg white
      2 c  Assorted candied fruit;
           - chopped in different sizes

  Sift the flour and salt into a large mixing bowl, and make a well
  in the middle.

  In a smaller bowl, dissolve the yeast into the lukewarm milk and
  water. Once the yeast is completely dissolved, pour the mixture
  into the well of the flour.

  Scrape in just enough flour from around the well to create a thick
  batter, sprinkle some extra flour on top, and cover with a kitchen
  towel. Leave the bowl in a warm place for around 15 minutes, or
  until the batter is doughy and sponge-like.

  Meanwhile, in another medium mixing bowl, use an electric beater to
  combine the butter and sugar until creamy.

  Once the dough is appropriately spongy, add the eggs, brandy,
  orange rind, and a splash of water to it. Mix well, until the dough
  is elastic and a bit sticky.

  Add the butter and sugar mixture to the dough and mix until smooth.

  Shape the dough into a ball and cover in oiled plastic wrap.
  Keeping it in the large mixing bowl, cover it once more with a
  kitchen towel and leave in a warm place away from draft. As the
  dough proves, it will double in size. This can take anywhere
  between 1 to 2 hours depending on the strength of the yeast culture.

  While the dough rises, grease a large baking sheet for later use.

  Once the dough has doubled in size, remove the plastic wrap. Punch
  down the dough and place it on a lightly floured countertop or
  cutting board.

  You need to knead the dough for 2 or 3 minutes, and then roll it
  into a large rectangle; roughly 24x6".

  Next, roll the dough inwards from the long edge to create a sausage
  shape. Bring the ends together to create the iconic donut, and
  place on the baking sheet. Want to add the bean or a ceramic toy?
  Do it now by poking it withing the dough.

  Wrap the dough once more with plastic wrap and leave in a warm
  place for roughly one hour to again double in size.

  Once the dough has risen, lightly beat the remaining egg white and
  brush it across the top. Cover the cake in the assorted dried
  fruits, pushing gently so they do not fall off of the cake while it
  is baking.

  Bake for 30 minutes or until golden. Cool on the rack before
  serving. Serve with whipped cream if desired. Remember, whoever
  gets the toy in their piece will have good luck!

  Recipe FROM: https://www.hotpaella.com/

  Uncle Dirty Dave's Archives

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