Roscón de Reyes

Pre base 100ml skimmed milk 1 cinnamon stick 3 tablespoons orange blossom scent 1 tablespoon vanilla flavouring Grated orange and lemon peel Heat the milk in a saucepan, add the ingredients and set aside for 1 hour so that it takes on the aroma of a roscón de reyes.

Base 100gr whole oat flour 60gr whole wheat flour 3gr dry baker's yeast Add to the pre-base by removing the cinnamon stick, mix well and keep well covered for 2 hours to increase its volume.

Mass Pre base + base 50gr ground almonds 300gr whole wheat flour 15gr fresh yeast 1 tablespoon orange blossom scent 100gr whole medjool dates 1 orange with peel 1 pinch of salt 100ml olive oil medjool dates 5 Almond slices Orange slices 2 eggs Crush the orange together with the dates in a food processor and add the eggs, fresh yeast, orange blossom scent, oil and ground almonds and stir well. Add the whole wheat flour and stir well and join it with the pre-base once we see that it has doubled its volume.

Knead for 5 minutes and leave covered for another 2 hours to rise. Knead again 1 minute and let it rest well covered so that it grows again. Preheat the oven up and down 180 degrees. We put in a mold for donut or we give it a donut shape and decorate it on top with orange slices, medjool dates and sliced almonds painted with a little milk and bake about 15/20 minutes depending on the oven.

It takes time but it is worth it.