King's brioche stuffed with whipped cream, fluffy and creamy - spanish roscón de reyes

Ingredients

For the mini sourdough :

• 1/4 cup whole milk
• 3/4 cup flour
• 1/2 tsp baker's yeast

For the brioche :

• 1/2 cup whole milk
• 3 tsp orange blossom water
• 2 & 3/4 cups flour
• 1 tsp baker's yeast
• Zest of one orange
• Zest of one lemon
• 1/3 cup sugar
• 2 eggs
• 1/4 cup butter
• 1 teaspoon cinnamon
• 5gr salt

Preparation

• Mini sourdough:
  Pour all ingredients into a bowl and mix with your hands until a ball forms.
  Cover with cling film and refrigerate overnight.
• Mix all ingredients (except milk and butter) at medium speed.
  
• Once everything is mixed, add the milk a little at a time.
  Knead for 10 minutes at medium speed.
  Now add the butter a little at a time and knead for a further 15 minutes.
• Perform the elasticity test.
  If the dough is elastic, it's ready for fermentation. If not, continue kneading.
  
• Oil a bowl. Place the dough in the bowl.
  Cover with a damp cloth and leave the dough to double in volume for at least 1h30.
• Place the dough on the table. Knead to deflate, then shape into a ball.
  Cover the dough with a damp cloth and leave to rest on the table for 15 minutes.
  
• Place the dough on a baking tray lined with baking paper and form a crown.
  Cover with a damp cloth and leave to ferment for a further 1h30.
• Cooking and topping :
  Brush with egg yolk.
  Add almonds and pearl sugar.
  
• Bake for 25-30 minutes at 350°F/180°C and leave to cool.
• For the topping, we've chosen homemade vanilla whipped cream. Cover, and voilà!
  

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe