For the dough
- 3 1/2 cups (450g) all-purpose flour (plus more if necessary)
- 0.9 oz. (26g) fresh yeast
- 1/3 cup (80ml) milk, lukewarm
- 1/2 cup (100g) Zucker + 1 tsp.
- 1/2 tsp. salt
- 1/2 cup (120g) butter, at room temperature
- 2 eggs
- zest of 1 organic orange
- zest of 1 organic lemon
- 2 tbsp. orange juice
- 1 tbsp. lemon juice
- 1 tbsp. orange blossom water
- 1 tbsp. rum (optional)
For the decoration
- 1 egg yolk
- candied fruits (e.g. orange, lemon, cherry)
- coarse sugar
- almond slivers
For the filling
- 7 oz. (200g) whipping cream
- 1 little ceramic figure and a dry bean (or hazelnut/almond)
- Sift the flour into a large bowl and make a depression in the middle. Crumble the fresh yeast in that hole, add 1 teaspoon of sugar and the lukewarm milk and mix with only a small amount of the flour until the yeast has dissolved. Cover the bowl with a kitchen towel and let the yeast rise for about 10-15 minutes.
- Add the remaining sugar, salt, butter in small pieces, eggs, zest of lemon and orange, the juices, orange blossom water and rum (optional) and knead until you get a nice smooth dough (about 4-5 minutes) – add some more flour if the dough is hard to work with. The dough will be quite sticky and soft. Form a ball and place in a lightly geased bowl. Cover with a kitchen towel and let rise in a warm place for about 1 hour – the volume of the dough should almost double.
- Knead the dough on a floured surface one more time and form a ball – make a hole in the middle of that dough ball with your thumb. Carefully make it bigger by pulling the ring of dough apart until you have an oversized donut – make sure the hole is big enough, cause the dough will rise while baking and you want that hole to stay open. Place on a baking sheet lined with baking parchment and cover with a kitchen towel to let rise one last time for about 20-25 minutes.
- Preheat the oven to 390˚F (200°C). Brush the dough ring with whisked egg yolk and decorate with candied fruits, coarse sugar and almond slivers as you like. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscon should get a nice golden color on top. Take out of the oven and let cool down completely.
- Beat the whipping cream on high speed until stiff peaks form. Transfer to a piping bag with star tip. Cut the roscon in half horizontally and press the figure and bean (or hazelnut/almond) into bottom part of the cake at any place. Pipe the whipped cream onto the bottom part of the roscon and place the upper part on top. Serve immediately.
- Enjoy baking!
- Serving Size: 10