Roscón de Reyes

Roscón  de reyes

Os proponemos elaborar un tradicional Roscón de Reyes, pero adaptándolo a un estilo de vida más saludable. En 45 minutos puedes elaborar esta estupenda receta, aunque no te olvides que la masa necesita reposar al menos 12 horas. ¡Qué lo disfrutéis!

 

 

INGREDIENTES DEL ROSCÓN DE REYES:

Pre fermento:

100 g de harina de fuerza

10g de levadura fresca

100 g de leche (o leche vegetal)

Masa:

350 g de harina de fuerza

90 g de leche

Ralladura de una naranja

15 g de agua de azahar

90 g de azúcar

1 huevo grande (o 1 c/s de lino molido+ 50ml de agua templada)

70 g de mantequilla a temperatura ambiente (o margarina vegetal)

1 pellizco de sal

1 huevo para pintar (o 60g leche vegetal + 50g azúcar )

Fruta escarchada

 

ELABORACIÓN:

 

Pre-fermento:

Mezclar la harina de fuerza del pre fermento junto con la levadura, agregar la leche, amasar y dejar la masa tapada con papel film dentro de la nevera durante 10h. Sacarla de la nevera 1 hora antes de hacer la masa.

 

Para la masa:

Mezclamos todos los líquidos de la masa junto con el huevo ( o junto con la linaza hidratada), batir y reservar.

Mezclar la harina, el pre-fermento, la levadura, el azúcar y la sal hasta homogeneizar la mezcla. Agregar la mezcla anterior de líquidos y la mantequilla. Amasar concienzudamente y dejar que repose tapada dentro de un bol y hasta doblar el volumen.

 

Una vez la masa doble su volumen, volcar sobre una superficie ligeramente enharinada apretando la masa para quitarle todo el aire y que vuelva a su volumen inicial. De este modo, se creará un mollete esférico, plegando cada extremo al centro de la masa. Con las manos impregnadas de aceite, romper la esfera de masa por el centro creando un agujero y estirarlo con cuidado con las manos para aumentar el tamaño hasta obtener una corona.

 

Colocarlo dentro de un bandeja con papel especial de horno, tapar con papel film impregnado en aceite y dejar que fermente de nuevo hasta casi doblar el tamaño.

 

Retirar el papel film, pintar con huevo batido, (o con la leche + el azúcar cocido hasta que tenga una textura densa similar al huevo) repartir las frutas y el azúcar previamente humedecido con agua y hornear a 180º C durante 22 minutos. Retirar sobre una rejilla hasta enfriar.

Servir con una vaso de bebida de arroz con cacao.

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