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This year, give a unique twist to your traditional Roscón de Reyes recipe with our delicious Pistachio and Peanut Cream. Imagine the creamy and slightly salty combination of pistachio and peanut complementing the fluffy texture of the roscón.
In addition to its incredible flavor, this cream provides healthy fats and perfect energy to enjoy during the holidays. With its nutritious profile, you can enjoy a delicious dessert without compromising your health goals.
This roscón is ideal for sharing with your loved ones, whether as a festive breakfast or as the star of the Christmas table. Dare to try this version and surprise everyone with something different this year!
INGREDIENTS
For the base:
| Wheat flour | 500 g |
| Sugar | 100 g |
| Butter (room temperature) | 100 g |
| Milk | 250 ml |
| Eggs | 2 |
| Fresh yeast | 25 g |
| Orange blossom essence | 1 tsp |
| Pinch of salt | |
| Orange zest | |
| Lemon zest |
For the filling:
| Pistachio and Peanut Cream | 100 g |
For the decoration:
| Powdered sugar | |
| Candied fruits (optional) | |
| Sliced almonds (optional) |
Preparing the Roscón de Reyes dough:
Prepare the dough:
- Dissolve the yeast in warm milk with a little sugar. Let it rest for 10 minutes until activated.
- Sift the flour into a large bowl, add the sugar, salt, lemon and orange zest, and orange blossom essence.
- Make a well in the center and add the eggs, butter, and milk with the dissolved yeast. Mix until a homogeneous dough is obtained.
- Knead for 10-15 minutes until the dough is smooth and elastic. Form a ball and let it rest in a bowl covered with a damp cloth for 1-2 hours or until it doubles in size.
Form the Roscón
- Knead the dough again and shape it into a roscón, making a hole in the center to allow it to expand while fermenting.
- Let it rest for another 30 minutes to rise.
Bake:
- Preheat the oven to 180°C.
- Brush the roscón with a little milk and decorate with candied fruits and almonds, if desired.
- Bake for 25-30 minutes or until golden and it sounds hollow when tapped.
Fill and serve:
- Let the roscón cool. Once cool, cut it in half and generously spread with the Pistachio and Peanut Cream.
- Decorate with more candied fruits if desired and sprinkle powdered sugar on top.
Are you ready to try this recipe? If you do, don't forget to tag us on Instagram with the hashtag #RecetasJustLoading to share your creation. We can't wait to see how you enjoy our products!