I tried a roscon with brioche dough and I loved it. The good thing, too, is that you already have the recipe for this magnificent French bun for other occasions. It's very fluffy and really good. We add the touch, as in the traditional way, with orange blossom water. As for the filling, browse our recetinSo we give you a thousand and one ideas. Happy Kings.

Roscón with brioche dough

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This Roscón with brioche dough is a different version that gives it a spongy and sweeter touch that is delicious. You haven't tried a roscón like this

Ángela

Kitchen: cuisine
Recipe type: breakfasts and snacks
Rations: 10

Total time:

Ingredients

2 eggs at room temperature
2 tablespoons of milk
225 gr. strength flour
Half teaspoon of salt
11 spoon of sugar
1 teaspoon orange blossom water
55 gr. unsalted butter, diced and at room temperature
1 1/2 teaspoons dry baker's yeast
sunflower oil or butter for the mold.

For the frosting:

1 egg yolk, a tablespoon of milk

Preparation

Lightly beat the eggs with the milk, as if it were for an omelette. Mix the yeast with the flour in a large bowl or salad bowl.
Make a volcano in the center (a hole), pour the eggs with the milk, the orange blossom water, the butter in pieces (which must be about to soften, that is, soft), the salt and the sugar.
Stir well with your hands, until you get a somewhat sticky and elastic dough.
Transfer to a lightly floured work surface and knead for 5-10 minutes, stretching and refining the dough, as if it were bread.
Transfer to a clean and large bowl, lightly oiled, cover with transparent kitchen paper and leave to ferment in a warm place for an hour and a half or until tripled in volume.
Once the dough is swollen, we form the rosco.
We place it on a baking tray covered with non-stick paper and place a flanra or bowl in the hole of the roscón that can withstand the oven temperature so that the central hole does not close during baking.
Let rise again for another hour or until doubled in volume.
Paint with beaten egg mixed with the tablespoon of milk the entire surface of the donut and place the decoration.
We take it to the preheated oven at 180 degrees for about 20 minutes. If we see that the roscón is toasted a lot on top, we cover it with aluminum foil.
Once ready, let it cool on a wire rack.
We open the donut in half and fill it with what we have decided.

Recetín

Roscón with brioche dough