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This year I finally dared to twisted roll of kings! Not judge the look by the pictures, because I had to do at 8:00 am before going to work, newly fitted cream.

But the texture and flavor are unsurpassed! Tierníiiiiisimo left me with an exquisite flavor.

I owe it to Isabel de cooking in my yellow island, which has put a tremendous step in the twisted roll recipe with sourdough. (The original recipe is fried webos )

roscones Ingredients for 2:

The first thing to do is dough, then:

• 70 gr. warm whole milk
• 10 gr. of fresh baker's yeast
• 1 teaspoon sugar
• 130 gr. bread flour

Mix all ingredients at room temperature, mix up to a compact ball.

you put a bowl of water and meteis the dough ball inside, when floating on the surface is ready for use.

must be made flavored powdered sugar, this requires:

• 120 gr. icing sugar
lemon peel orange peel

grind all good, well blended and ground.

Ingredients roscón mass :

• 450 gr. bread flour
• 60 gr. whole milk
• 70 gr. butter at room temperature
• 20 gr.
fresh yeast 1 pinch of salt
• 25 gr. orange blossom flavor (I added 20 gr. aroma of orange blossom and 5 gr. sweet anise)
• 2 eggs m (I added 1 egg XL)
• flavored sugar dough

To do:

Dissolve yeast in warm milk.

Place the sifted flour in a bowl with a pinch of salt, and sugar well blended.

Add the milk, yeast, and adding the remaining ingredients gradually while kneading.
last thing added is the sourdough.

Once the mixture is compacted, it becomes a ball and place in a greased bowl, covered with film.

I let the dough resting overnight in the refrigerator.

The next day I took the dough two hours before use.

This point is vital for the roulade is tender or stiff shoulder.
mass should not knead it again !!!!! just pick it up, is degassed and is shaped, but almost without touching it!, To have all its fluffiness.

as is done by introducing a greased cooking ring in the center, so that when you increase their size roscón not lose its shape, and placed on a baking sheet covered with parchment.

Let it stand about an hour and a half.

To top:

• to paint the beaten egg roulade
• sugar moistened with water (I used orange blossom water for spice)
• candied fruit (cherries in my case)

roscón are painted with great care, we recommend a silicone brush not you download anything.
Place the sugar and fruit to taste.

must be preheated hot oven at 200 º C

I changed a little oven time. Also covered the paper roscón Albal to not come out too dark.

Then:
The first 5 minutes Bake at 200 º C with the roulade covered
Other 5 minutes at 180 º C with the roulade covered
and between 5 and 10 minutes uncovered to the roulade. (In my case with 7-8 minutes was sufficient)

Bake the roulade at 24:00, I was just out of the oven when I took the picture in a hurry before going to bed.

The next morning you just put the filling. (Yes and I see myself at 8:00 am with the mixer at full speed

.............)

I can assure you really is terrific! I never thought I would roscón! jaaajjaja that the kitchen is wonderful!