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Kings (with preferment "Biga")


Ingredients

• 500 gr. flour (150 gr. for the "Biga" and 350 gr. for the rest)
• candied fruit, chocolate pearls, sliced \u200b\u200balmonds and sugar moistened
• bakery yeast (30 grams fresh yeast or 10 gr. of dry baker)
• 100 gr.
• sugar 150 gr. milk (100 gr. for the Biga and 50 gr. for the rest)
• rum, two tablespoons
• 3 eggs (reserve a clear to paint)
• 4 tablespoons orange blossom water
• 120 gr. butter (if we will get oil 100 gr.)
• orange zest lemon zest
• 10 gr.
salt

• This roscón we'll do a preferment: "Chariot." Thus we get an acceleration in the total fermentation of the dough.
• First of all sift all the flour, either through a sieve if we do in the traditional way or by putting the flour into the cup and passing Thermomix vel 06/07/1910 for 10 seconds.

Development of the "Biga"

• We will take 100 gr. milk, 150 gr. flour and baker's yeast.
• I will join to form a ball to make two cuts in a cross and put it in an airtight container for a couple of hours (cover with plastic wrap to prevent drying and then scab.)
• After this time, we see that the dough has fermented doubling the volume or even tripled.

Developing mass
Traditionally
and kneading

will
• Moreover grated orange, lemon and sugar, and will join with the eggs.
• Then the rest of milk (25 gr.) With the biga to undo it by removing a little, add the orange flower water and rum.
• Now will we had plenty of flour (350 gr.) Salt and a little stitch.
• Knead just until well blended butter
• Now knead until smooth and elastic dough. The
• let stand until we see that the volume has doubled (If we see that the time may vary depending on room temperature). Always well covered with plastic wrap to prevent drying.

With Thermomix

• We will in the glass ingredients "Biga" we bake 1 min. vel spike.
• will withdraw and leave to ferment in a well covered to prevent drying. Let ferment a couple of hours or so depending on the heat of the place. Moreover
• will scratch lemon and orange, we will have removed with a potato peeler, along with the sugar in the bowl of the th. and spray 5-6 .. 10
• Add eggs 10 sec. vel 3. Now butter vel 3 and 10 seconds later the rest of the milk (25 gr.) Rum and orange blossom water, 10 sec. vel 3. We will
• flour and salt 20 sec. vel 4.
• now add the "Biga" to be fermented and knead 1 minute to attach. vel. spike.
• 'll play and see if the dough is smooth and elastic.
• If the dough into a loose ball, is usually at its ... smoothly without sticking.
• We will weigh into the machine or in an airtight container.

Form and bake

• We'll get the dough and give a kneaded to remove trapped gas, and a ball will flatten with your hand, let stand for about 10 minutes (thus preventing the retract mass like rubber), then we will make a hole in the middle wherein to put their fingers and we will take the mass as a string and make the shape of a wheel.
• What will a cookie sheet, we will cover again with plastic wrap and let smeared in oil weigh. Once
• double the volume, preheat oven to 180 ˚ and paint while the roulade with whipped egg whites, garnish with candied fruit, sliced \u200b\u200balmonds, chocolate and sugar pearls that we will have added a few drops of water .
• Bake at 180 ˚ for 10 minutes and then go down to 160 ˚.
• If we use the option of air from the oven, reduce temperature 10 ˚.
• If we see that color takes up too quickly we will cover it with foil or baking, reducing the temperature to avoid burns us.

Notes:
The mass has to be soft and slightly sticky but can work, we know that the meals vary greatly depending on the quality, strength, size and egg size tablespoons of orange blossom water

• This recipe will leave two roscones, so we can freeze a part if not need it now.
• I like to surprise (figure and bean) when filling, so I can cheat and put the bean figure and who I want ... If you eat
• blank, we will hide the figure when we give way to roscón and let ferment.