ROSCÓN DE REYES - Carlos Maldonado (⭐️ Michelin)

Prepare the Poolish by mixing 200ml of water, 200gr of strong flour, and 3gr of fresh yeast. Let it ferment for a minimum of 12 hours.

For the Roscón, mix 550gr of strong flour, 70gr of softened salted butter, 120gr of sugar, 20gr of fresh yeast, 60ml of milk, and 2 large eggs.

Add the zest of 1 lemon and the zest of 1 orange or 2 mandarins to the mixture.

Incorporate a splash of vanilla and a generous splash of orange blossom water to taste.

Knead the dough until smooth and let it rise until doubled in size.

Once risen, shape the dough into a ring and let it rise again.

Bake the Roscón until golden brown.

For the filling, whip 750ml of cream with 50gr of sugar to taste until stiff peaks form.

Once the Roscón is cooled, fill it with the whipped cream.

Melt the white chocolate, milk chocolate, and ruby chocolate for the topping.

Decorate the Roscón with freeze-dried or frozen raspberries, additional zest, and the traditional figurines.

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