Directions
- 1For the preferment, combine water, milk, 1 tablespoon of sugar, fresh baker's yeast, and 2 tablespoons of flour.
- 2For 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.
- 3Prepare candied fruits for decoration.
- 4Use an egg to brush the Roscón and sugar for decoration.
- 5Clean the orange peel thoroughly with a brush under the tap.
- 6Cut the oranges (with their skin) into segments or slices.
- 7Place the oranges in a saucepan with water and a handful of salt and bring to a boil for a few minutes.
- 8Discard the water, rinse the oranges in a colander under a low stream of cold water to remove any bitterness.
- 9In 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.
- 10Move the saucepan by its handle without touching the oranges to maintain their shape.
- 11Let the oranges rest in the syrup until the next day.
- 12Remove them to a grill rack to dry.
- 13After 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
- 30 ml milk
- 1 tablespoon sugar
- 25 gr fresh baker's yeast
- 2 tablespoons flour
- 425 gr flour (strong, unleavened)
- 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
- grated lemon zest
- candied fruits
- egg
- sugar
- 3 medium oranges
- 1 tablespoon salt
- 400 g sugar
- 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.
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