Mini Roscones de Reyes

Today I'm bringing you a very traditional Christmas recipe: the Roscón de Reyes (Three Kings' Cake). I've made four mini Roscón de Reyes, but with this amount of dough you can also make one large one, or two medium ones. We'll make the dough for the Roscón de Reyes and let it rise for 2 to 5 hours in a warm, draft-free place. We'll shape the cakes and let them rise for 2 to 3 hours (until they double in volume). We'll brush them with egg wash, decorate them, and bake them in a preheated oven at 180-200°C (350-400°F). I filled a couple of the Roscón de Reyes with whipped cream and chocolate ganache. I left the other two unfilled because my favorite way to enjoy a Roscón is dipped in a cup of hot chocolate. INGREDIENTS For the starter: 70 g whole milk (room temperature) 10 g fresh baker's yeast (dry yeast is also fine, but not baking powder) 130 g strong bread flour 1 teaspoon sugar For the dough: 120 g white sugar 15 g fresh baker's yeast (dry yeast is also fine, but not baking powder) 450 g strong bread flour 70 g butter 2 eggs (room temperature) 60 g whole milk (room temperature) A pinch of salt 2 teaspoons orange blossom water Zest of one orange and one lemon For decoration: 1 egg Cherries Candied fruit Sugar For the filling: 200 g whipped cream Cocoa powder Powdered The rising times are approximate: Sourdough starter: until it floats, 10-15 minutes Main dough: until it doubles in volume, 2-6 hours Shaped ring-shaped cake: until it doubles in volume, 2-3 hours --- I look forward to your comments. Thanks for watching my videos ;) And remember: there will be a new video every TUESDAY and FRIDAY. Don't forget to LIKE and SUBSCRIBE!! ❀ Subscribe:    / @erikabocatus   And follow me on social media... ✿ Facebook:   / bocatus   ✿ Twitter:   / erikabocatus   ✿ Google+: https://plus.google.com/u/0/b/1033484...