Roscon De Reyes

Name: Roscon De Reyes
Ingredients: 12 cup sugar; 12 cup lemon zest (Minced zest); 12 cup orange zest (Minced zest); 1 (2 1/2 teaspoon) envelope active dry yeast; 23 cup milk, heated to lukewarm (90 F to 100 F); 12 cup unsalted butter, at room temperature; 3 eggs; 3 tablespoons orange flower water; 12 teaspoon salt; 3 cups unbleached all-purpose flour, plus extra; all-purpose flour, for dusting, and; olive oil, for preparing pan; 12 cup candied fruit, finely chopped (optional); whipped cream (optional) or chocolate whipped cream (optional) or meringues (optional) or pastry cream, optional for filling (optional)

14 ingredients

1 steps

Ingredients

12 cup sugar
12 cup lemon zest (Minced zest)
12 cup orange zest (Minced zest)
1 (2 1/2 teaspoon) envelope active dry yeast
23 cup milk, heated to lukewarm (90 F to 100 F)
12 cup unsalted butter, at room temperature
3 eggs
3 tablespoons orange flower water
12 teaspoon salt
3 cups unbleached all-purpose flour, plus extra
all-purpose flour, for dusting, and
olive oil, for preparing pan
12 cup candied fruit, finely chopped (optional)
whipped cream (optional) or chocolate whipped cream (optional) or meringues (optional) or pastry cream, optional for filling (optional)

Directions

1

["In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle.", "Set aside.", "In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.", "Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.", "Add half the flour to the milk mixture and mix with your hands until well blended.", "Add the remaining flour and continue mixing until all the flour is incorporated.", "Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.", "Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.", "Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.", "Punch down the dough.", "On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter.", "Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a \"crown.\""""