Bread Machine Brioche Dough Spanish Roscón De Reyes Recipes

ROSCA DE REYES

Steps:

• Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
• Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
• Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
• Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh®; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick.
• Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

THREE KINGS BREAD: ROSCA DE REYES

Steps:

• In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
• In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
• In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
• Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
• Cool on a wire rack before slicing.

BREAD MACHINE BRIOCHE DOUGH /SPANISH ROSCóN DE REYES

Steps:

• The Dough.
• This makes a high-rising, soft but very springy dough. I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping. I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1" thick, 5" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.
• I pinch the ends together to make a full circle. Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.
• The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes. Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.
• If making the Light lemon glaze. Mix until mixture is smooth and can be drizzled onto the cake. A boiled icing recipe with two cups of sugar is low fat and a good alternative.
• Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragées. As soon as the glaze is poured, sprinkle colored stripes on the glaze.
• A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!
• Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator. I use a foodsafe plastic trash bag (small white Glad).

BREAD MACHINE BRIOCHE

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.

ROSCON DE REYES, SPANISH THREE KINGS.

Steps:

• To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.
• In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
• Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball.
• Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down.
• Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
• To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat.
• Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet.
• Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
• Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
• To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.

SPANISH ROSCON DE REYES - TWELFTH NIGHT BREAD

Steps:

• Prepare Batter
• Sift flour and salt together in a large mixing bowl. Make a hole in the center of the flour.
• In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk-water mixture.
• Once dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the bowl to make a thick batter.
• Allow to Rise
• With your hand, grab about a teaspoon of the flour from the side of bowl and sprinkle it over the top of batter. Cover bowl with a kitchen towel and leave in a warm place, away from any draft. Allow batter to turn spongy, about 15 minutes.
• Cream Butter and Sugar
• In a medium-size mixing bowl, use a hand mixer or whisk to beat together the butter and sugar. The mixture should be smooth and creamy. Set aside.
• Put grated orange and lemon rinds, eggs, brandy and water to the bowl with flour misture. Mix all. The dough will be sticky.
• Combine Ingredients and Let Rise
• Beat flour mixture until it is elastic and smooth. Beat in butter-sugar mixture and mix until the dough is smooth. Dough should be formed into a ball, then covered with oiled plastic wrap.
• Cover bowl with a kitchen towel and leave it again in a warm place and allow to rise until doubled in size. This will take approximately 1.5 hours.
• While you are waiting for the dough to rise, grease a large baking sheet with vegetable shortening and set aside for use later. If you will use a baking stone, no need to grease it
• Knead, Roll and Let Rise
• Once dough has doubled, remove plastic wrap and punch dough down. Lightly flour a clean counter or cutting board and place dough on it. Knead for 2-3 minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5-6 inches wide.
• Roll the dough on the long side into a sausage shape. Carefully place the dough onto the large baking sheet or stone and connect the ends together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about 1 to 1 1/2 hours.
• Decorate and Bake
• Heat oven to 350F degrees. Lightly beat the egg white in a bowl. Uncover the dough and brush the top of the cake. Decorate the ring with the candied fruit pieces. Push them into the dough slightly so that they do not fall off. Place in oven and bake for about 30 minutes or until golden. Allow to cool on a rack before serving.