What better activity than baking your own roscón de reyes? Here we leave you a vegan roscón de reyes recipe for you to enjoy with all your family on Christmas Day:
Ingredients
- 450 grams of strong flour
- 150 grams whole cane sugar
- 200 grams of homemade almond milk
- 25 grams fresh yeast
- Zest of one orange
- 1 tablespoon orange blossom essence
- 75 grams olive oil
- Vegan egg alternative
- For filling: coconut milk cream whipped cream
Preparation
- Heat the milk to about 40ºC. Add the yeast and a spoonful of sugar and leave to stand for 15 minutes while you mix the rest of the ingredients in a bowl.
- Mix the flour with the orange zest, the sugar, the egg, the essence of chance and the oil.
- Add the milk mixture, mix, and leave to stand for 5 minutes.
- In the bowl, knead the ingredients until they form a ball that is not too sticky.
- Cover the ball with a cloth and leave to rise in a warm place for one hour.
- After this time, it is necessary to flour a surface and knead the ball until it is elastic and does not stick to the surface. If necessary, a little more oil can be added.
- Shape the cake, which has to be placed on a baking tray, where it should rest for 25 minutes while the oven is preheated to 180ºC.
- Bake the roscón for 40-45 minutes. If you wish, before putting it in the oven, you can brush the roscón with a little oil and sugar to make it softer on the outside.
- To fill it, the roscón must be cold. If desired, it can be decorated with candied fruit, sugar or chocolate.