Quick kings cake, in Thermomix

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By Ángela

If you do not have the time or patience to respect the times of levado of the classic THREAD OF KINGS, we propose an express recipe for this delicious cake with which we usually end Christmas binges.

The recipe is adapted so that the almost magical THERMOMIX mixes and kneads the ingredients of the roscón, but you can always do everything by hand.

Quick kings cake, in Thermomix

Print recipe

If you have a Thermomix at home and want to take advantage of the robot to make a Roscón de Reyes, with this recipe you will be enjoying it in a very short time.

Quick kings cake, in Thermomix
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 10
  • Total time:

Ingredients

For the preferment

  • 90 gr of strength flour
  • 50 gr of semi-skimmed milk
  • 5 gr of fresh baker's yeast

For the dough

  • 120 g of sugar
  • The skin of 2 oranges
  • The skin of 1 lemon
  • 80 g semi-skimmed milk
  • 1 stick of cinnamon
  • 60 grams of butter
  • 2 eggs
  • 15 gr of fresh yeast
  • 30 gr of orange blossom aroma
  • 340 gr of strength flour
  • 1 pinch of salt

To decorate

  • I beaten egg
  • Sugar moistened in water
  • Pine nuts and almonds
  • Candied fruits

Preparation

  1. We start by preparing the preferment, which is what will give the dough that juiciness. Put the ingredients in the glass, and program 1 minute at spike speed. Once you have it, leave the dough in a bowl and let it rest for at least 3 hours out of the fridge, covered with plastic wrap, to make it light.

  2. Once that time has passed. Pulverize the sugar by programming the Thermomix for 30 seconds at speed 5-10.

  3. Add the orange peel and the peel of half a lemon. Shred for about 15 seconds at speed 10.

  4. Remove everything and leave it reserved.

  5. Put the milk in the Thermomix glass, and put the orange peel that we have left reserved without crushing, the half lemon peel also without crushing and the cinnamon stick. Program 5 minutes at 90 degrees at spoon speed with the turn to the left. Once you have it, leave it reserved in a container.

  6. Put the icing sugar flavored with the orange and lemon peels in the glass, and the rest of the ingredients including the flavored milk and the preferment. Program 30 seconds at speed 6. The dough remains a bit sticky, but don't worry because it is essential for it to remain fluffy.

  7. Then put spike speed for 3 minutes and let it knead. Once you have it, place the dough in a bowl, and leave it in the fridge covered with plastic wrap. Let a day pass, and the next day knead a little and put it back in the glass. Let it mild for a couple of hours.

  8. Once you have it risen, take the dough out of the glass and sprinkle a little flour on the work table. Make a ball with the dough and remove the excess air from the dough with the help of kneading.

  9. Let it rest for about 15 minutes and shape the roscón as if it were a donut. Go stretching the dough so that it is the same on all sides and place it on a baking rack lined with baking paper.

  10. Brush it with a little egg and let it rest for about 2 hours until it doubles its volume. When you see that it has risen again, brush again with egg and decorate to your liking.

  11. Put the oven to preheat to 200 degrees and bake for 17 minutes.


Discover other recipes of: Breakfasts and Snacks, Holidays and Special Days, Christmas Recipes

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  1.   Nuria said
    ago 13 years

    Hello, I recently discovered this blog and I find it fantastic.

    This Christmas I made 8 roscones de reyes with their respective waiting and rising hours, so this past Saturday I was encouraged to try this recipe, although it does not say when to add the butter….

    I tell you, the dough of the roscón was excessively sticky, therefore I had to add much more flour, a kilo and a bit, and when putting it in the oven a gigantic roscón was formed, incredible, but with a somewhat bland flavor and with a lot of dough. , but it was good. I would like to know what the texture of the dough is before putting it in the oven. Thanks

    Reply to Nuria
    1.    Alberto Rubio said
      ago 13 years

      Hello Nuria, effectively with the pastry recipes in which the protagonist is the flour together with the egg and the yeast, we must never follow the quantities with exact numbers.

      The dough of the roscón, once raised, must be elastic, somewhat tight, and that it does not stick to the hands when handling it. The quality and type of flour, as well as the yeast, are also important. The butter, if the recipe is made by hand, is melted and added to the liquid ingredients, in the case of the roscón.

      Reply to Alberto Rubio
  2.   Nuria said
    ago 13 years

    I retire ... I have tried to do it for the 2nd time and in the thermomix and nothing with the quantities you give the dough remains very sticky and needs more than a kilo of flour with which it comes out very rich in flavor but is very cloying to eat with so much mass and also it is shelled…. Sorry I'll go back to my traditional roscón.

    Reply to Nuria
    1.    Alberto Rubio said
      ago 13 years

      Well Nuria, we will try to experiment more with the Roscón because it seems like a witch thing, there are those who get it ... who solves it as you have done ... and who ends up wasting it. Long live the hands!

      Reply to Alberto Rubio