1For the preferment, combine water, milk, 1 tablespoon of sugar, fresh baker's yeast, and 2 tablespoons of flour.
2For the preferment, combine water, milk, 1 tablespoon of sugar, fresh baker's yeast, and 2 tablespoons of flour.
3For the preferment, combine water, milk, 1 tablespoon of sugar, fresh baker's yeast, and 2 tablespoons of flour.
4For the Roscón, use 350 to 425 gr of strong, unleavened flour (up to 475 gr if needed), 2 L eggs, 100 gr sugar, 2 tablespoons orange blossom water, 70 ml soft oil, 1 tablespoon honey, 1 tablespoon aged rum, grated orange zest and lemon zest.
5For the Roscón, use 350 to 425 gr of strong, unleavened flour (up to 475 gr if needed), 2 L eggs, 100 gr sugar, 2 tablespoons orange blossom water, 70 ml soft oil, 1 tablespoon honey, 1 tablespoon aged rum, grated orange zest and lemon zest.
6For the Roscón, use 350 to 425 gr of strong, unleavened flour (up to 475 gr if needed), 2 L eggs, 100 gr sugar, 2 tablespoons orange blossom water, 70 ml soft oil, 1 tablespoon honey, 1 tablespoon aged rum, grated orange zest and lemon zest.
7Prepare candied fruits for decoration.
8Prepare candied fruits for decoration.
9Prepare candied fruits for decoration.
10Use an egg to brush the Roscón and sugar for decoration.
11Use an egg to brush the Roscón and sugar for decoration.
12Use an egg to brush the Roscón and sugar for decoration.
13Clean the orange peel thoroughly with a brush under the tap.
14Clean the orange peel thoroughly with a brush under the tap.
15Clean the orange peel thoroughly with a brush under the tap.
16Cut the oranges (with their skin) into segments or slices.
17Cut the oranges (with their skin) into segments or slices.
18Cut the oranges (with their skin) into segments or slices.
19Place the oranges in a saucepan with water and a handful of salt and bring to a boil for a few minutes.
20Place the oranges in a saucepan with water and a handful of salt and bring to a boil for a few minutes.
21Place the oranges in a saucepan with water and a handful of salt and bring to a boil for a few minutes.
22Discard the water, rinse the oranges in a colander under a low stream of cold water to remove any bitterness.
23Discard the water, rinse the oranges in a colander under a low stream of cold water to remove any bitterness.
24Discard the water, rinse the oranges in a colander under a low stream of cold water to remove any bitterness.
25In a saucepan, combine water and sugar, add the oranges, and cook over low heat until done, typically between one hour and one hour and fifteen minutes.
26In a saucepan, combine water and sugar, add the oranges, and cook over low heat until done, typically between one hour and one hour and fifteen minutes.
27In a saucepan, combine water and sugar, add the oranges, and cook over low heat until done, typically between one hour and one hour and fifteen minutes.
28Move the saucepan by its handle without touching the oranges to maintain their shape.
29Move the saucepan by its handle without touching the oranges to maintain their shape.
30Move the saucepan by its handle without touching the oranges to maintain their shape.
31Let the oranges rest in the syrup until the next day.
32Let the oranges rest in the syrup until the next day.
33Let the oranges rest in the syrup until the next day.
34Remove them to a grill rack to dry.
35Remove them to a grill rack to dry.
36Remove them to a grill rack to dry.
37After a few hours, store them wrapped in oven paper in a cold, dry place or in clear plastic in the freezer, or in a glass jar with their syrup.
38After a few hours, store them wrapped in oven paper in a cold, dry place or in clear plastic in the freezer, or in a glass jar with their syrup.
39After a few hours, store them wrapped in oven paper in a cold, dry place or in clear plastic in the freezer, or in a glass jar with their syrup.
Ingredients
100 ml water
100 ml water
100 ml water
30 ml milk
30 ml milk
30 ml milk
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon sugar
25 gr fresh baker's yeast
25 gr fresh baker's yeast
25 gr fresh baker's yeast
2 tablespoons flour
2 tablespoons flour
2 tablespoons flour
425 gr flour (strong, unleavened)
425 gr flour (strong, unleavened)
425 gr flour (strong, unleavened)
2 L eggs
2 L eggs
2 L eggs
100 gr sugar
100 gr sugar
100 gr sugar
2 tablespoons orange blossom water
2 tablespoons orange blossom water
2 tablespoons orange blossom water
70 ml soft oil
70 ml soft oil
70 ml soft oil
1 tablespoon honey
1 tablespoon honey
1 tablespoon honey
1 tablespoon aged rum
1 tablespoon aged rum
1 tablespoon aged rum
grated orange zest
grated orange zest
grated orange zest
grated lemon zest
grated lemon zest
grated lemon zest
candied fruits
candied fruits
candied fruits
egg
egg
egg
sugar
sugar
sugar
3 medium oranges
3 medium oranges
3 medium oranges
1 tablespoon salt
1 tablespoon salt
1 tablespoon salt
400 g sugar
400 g sugar
400 g sugar
200 g water
200 g water
200 g water
Equipment
ovenknifesaucepancolandergrill rackoven paperglass jar
Tips
Bake at 180 degrees Celsius, with heat from above and below, for about 25 to 30 minutes, but adjust based on your oven until golden.
To remove bitterness from orange peel, boil with salt and rinse with cold water.
When making candied oranges, move the saucepan by its handle to avoid damaging the oranges.