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Roscón de Reyes chocolate

9 min read

It’s do-it-yourself chocolate roscón It doesn’t have orange blossom water however a splash of espresso and the citrus aromas give solution to vanilla, which mixes completely with cocoa. In any other case, the dough may be very related. Though it’s not necessary, in case you determine to fill it you possibly can go for the basic whipped cream or make a easy one chocolate ganache, like me.

Roscón de Reyes chocolate recipe

Components (for two medium roscones):

-For the earlier ferment:
60 grams of milk
5 grams of contemporary yeast (or 1-2 grams of dry yeast)
100 grams of bread flour
-For the milk infusion:
200 grams of milk
1 stick of cinnamon
1 tablespoon vanilla paste (or aroma)
15 grams of rum (1 tablespoon)
30 grams of espresso (2 tablespoons)
-For the mass:
350 grams of bread flour
50 grams of pure cocoa powder
15 grams of contemporary yeast (or 5 of dry yeast)
125 grams of icing sugar
2 eggs
1 pinch of salt
70 grams of butter
-To embellish:
1 egg
50 grams of sugar (mine,. pearl)
25 grams of diced almond
Shock (optionally available)
-To fill in:
200 ml of cream to assemble
200 grams of milk chocolate

The right way to put together a chocolate kings cake step-by-step

Step 1: Sourdough or earlier ferment

In order that the roscón has a greater taste, we’ll make a sponge with 100 grams of robust flour and, rubbing with our fingers, we’ll undo 5 grams of contemporary yeast (or 1.5-2 grams of dry yeast). Lastly, add 60 grams of heat milk (not milliliters, however grams), combine every little thing nicely and knead for a minute. Kind a ball and let it relaxation for about Three hours within the bowl at room temperature, lined with a material in order that it doesn’t crust. If you wish to proceed at one other time, go away half an hour at room temperature after which retailer within the fridge lined with plastic wrap.

Recipe for roscón de Reyes in chocolate: previous ferment

Step 2: milk infusion
A short while earlier than the sourdough finishes fermenting, put together an infusion of flavored milk. Don’t fret, it’s also very straightforward. Put 200 grams of milk in a saucepan together with a cinnamon stick. Prepare dinner over medium warmth and, when the milk begins to prepare dinner, flip off and let it relaxation for about 10 minutes. Put together espresso and reserve 2 tablespoons (30 ml or grams). Pressure the milk, add the tablespoon of vanilla, the one in all rum and the 2 of espresso. Combine and wait till it’s heat.

Recipe for roscón de Reyes in chocolate: milk infusion

Step 3: the dough
When the sourdough (or earlier ferment) has rested for 3 hours, you will notice that it has not grown an excessive amount of, however the essential factor is that it’s going to have taken all of the aromas of the bread (don’t forget that the roscón is a sort of bread and never a cake). In a bigger bowl put the sourdough, the remainder of the bread flour (350 grams), the cocoa (50 grams) and 15 grams of contemporary yeast (or 5 of dry yeast), which we rub once more with our fingers to include into the flour. Combine a little bit. Add the sugar, two chilly eggs (from the fridge), 150 grams (not milliliters) of the nice and cozy milk infusion (it shouldn’t be sizzling) and the pinch of salt. Combine nicely together with your arms. [MUY IMPORTANTE: Hemos reservado un poco de la infusión de leche porque es preferible no echar todo el líquido de golpe, por si es demasiado. Solo si ves que la masa queda seca, ve incorporando cucharadas de leche poco a poco.] The dough ought to be barely sticky (though it ought to be manageable), in order that the crumb is fluffy later. If the dough is simply too dry, even including all of the infusion, you possibly can add a few tablespoons of water. Let it sit for 3-5 minutes to make it simpler to work with. Knead the combination by stretching it with the underside of your hand and folding it a number of instances, for a few minutes. Add the butter in items (it have to be chilly, from the fridge). Preserve working the dough. At first it’s going to seem to be it’s falling aside, however after ten minutes the dough shall be excellent (easy, mushy and glossy). Put it in a bowl and let it ferment for 2-Three hours, lined so it does not crust over. If you wish to proceed with the roscón at one other time, go away the dough for an hour at room temperature lined with plastic wrap after which retailer within the fridge. Once you wish to proceed the method, take it out of the fridge and wait an hour or so, till the dough is at room temperature (keep away from metallic containers, as a result of they endure the chilly rather a lot).

Recipe for roscón de Reyes in chocolate: the dough
Step 4: Formed

After that point of fermentation, the dough could have grown to double its dimension. Flippantly brush the countertop with mild-flavored oil and pour within the batter. Give it a delicate therapeutic massage together with your fingers in order that it loses extra air. On this case we’re going to type two roscones with Eight balls joined (each). Divide the dough into two elements and reserve one wrapped in movie. Make a circle with the opposite half of the dough and divide into equal parts. To do that, the best factor is to chop it as if it have been a pizza. Divide into Eight items. Roll every portion, sealing the underside very nicely.
Should you desire, you possibly can type the roscón within the basic model.

Recipe for roscón de Reyes in chocolate: the one formed

Place all of the balls on a baking sheet lined with greaseproof paper, forming a circle. Go away house between the balls for them to come back collectively when lifting. Beat the egg supposed for adornment and brush all of the balls with it. It will be significant that you just paint every little thing, as a result of if not, whenever you take away it from the oven it is not going to be evenly browned. Reserve the remaining crushed egg, lined, within the fridge (you may want it later). Put the shock on the backside of the dough (watch out, it have to be lined by clear movie and face up to excessive temperatures as a result of it’s going to bake). Cowl with cling movie and let it sit for an hour and a half or two hours, the time essential till it doubles in quantity. The time is dependent upon the temperature, however it’s advisable to observe it as a result of, if it swells an excessive amount of, it’s going to open and degas, changing into caked. To forestall the central gap from closing, you possibly can put a plating ring, a glass (that holds the baking) or a ball of aluminum foil greased in oil.

Roscón de Reyes de chocolate recipe: levado

Step 5: adorning and baking

Preheat the oven to 200º with warmth up and down with out air. Take away the movie rigorously and brush the entire roscón once more with the crushed egg that you just had reserved. Embellish to your liking. On this case I’ve used pearl sugar and almond cubes. Put the tray within the central a part of the oven and prepare dinner for 10 minutes at 200ºC. Decrease to 180ºC and prepare dinner 5-Eight extra minutes, relying on the dimensions. You must be vigilant and, in case you see that it’s browning an excessive amount of (within the case of the cocoa roscón it’s harder to understand), cowl with aluminum foil or baking paper and end baking.

Recipe for roscón de Reyes in chocolate: decoration and baking

Step 6: Chilled

Take away from the oven, look ahead to it to harden and switch to a rack to chill utterly with out getting moist from the underside.

Roscón de Reyes chocolate recipe: chilled

Step 7 (optionally available): The filling

Should you like filling, I like to recommend that you just put together a chocolate ganache. It ought to be executed similtaneously the preferment in order that it is extremely chilly when utilizing it. Put the cream in a microwave-safe container and warmth till it’s going to break to prepare dinner. Add the chocolate in ounces and let it relaxation for a few minutes. Stir with a whisk till the combination is easy. Let it heat for a couple of minutes, cowl with clear movie and reserve within the fridge for about 12 hours (it may be 24 hours with out drawback).

Roscón de Reyes de chocolate recipe: preparation of the filling

When the roscón is totally chilly, minimize lengthwise with a serrated knife. Take the ganache out of the fridge, take away the movie and mount with a couple of rods, with out going over it or it is going to be lumpy and minimize. When it has consistency, put in a sleeve and fill the decrease half of the roscón. Cowl with the highest half. You too can fill it with whipped cream, pastry cream or no matter you want probably the most.

Roscón de Reyes de chocolate recipe: how to fill it

Once you do this do-it-yourself roscón, you’ll positively not wish to eat a bought one once more, I assure it. I hope you prefer it and that you’re inspired to start out the brand new yr together with your arms within the dough.

Ideas and methods for cooking an ideal chocolate kings cake

→ Do you wish to see how I make the normal roscón? In my Instagram Tales you’ve the entire course of. Are you able to see her preparation of the dough, the formed and baked and the way did they end up your faces with my recipe.

→ Do not miss this put up with suggestions and methods to be the King.

→ Do you’ve a Thermomix? Verify the recipe for roscón de Reyes with Thermomix.

→ With these quantities it’s sufficient for: a big roscón (baking tray dimension) or two medium ones (about Eight servings).

→ In order for you, you possibly can put together a chocolate and hazelnut cream to fill it (like Nutella or Nocilla). On this case, I like to recommend that you just use chopped hazelnuts within the ornament, as an alternative of almonds.

→ Should you desire, you can also make particular person roscón buns.

→ Use power flour. Should you’re undecided if yours is, test the bundle for 11-12 grams of protein per 100.

→ Keep in mind that the roscón is a candy bread and that, being do-it-yourself, it doesn’t include preservatives or improvers, so it is going to be more durable 24 hours after taking it out of the oven. Should you fill it, it’s going to keep tender a little bit longer, as a result of a few of the moisture within the filling shall be absorbed by the dough. Attempt to do it relying on the time you will serve it (there are a number of quadrants beneath). With this quantity of dough, two medium roscones come out (for about Eight folks). If you wish to put together them for various instances, make the dough and, as soon as the 2 roscones are fashioned, go away one hour at room temperature and put one within the fridge to ferment extra slowly.

→ From the start of the recipe getting ready the sourdough till the roscón is faraway from the oven, fairly a couple of hours move, so it is very important calculate the instances in order that it’s prepared on the time we wish to eat it.

-Sure we’re going to eat it within the night:
Put together the ferment at 10:00 (or at night time, go away 20 minutes lined with movie at room temperature and maintain within the fridge).
Make the dough at 1:00 p.m.
Give form at 16:30.
Bake at 7:00 p.m.
Fill in at 20:00.

-Sure we’ll to snack:
Put together the earlier ferment earlier than going to mattress, go away 20 minutes lined with movie at room temperature and maintain in a single day within the fridge.
Take out the earlier ferment, wait half an hour for it to lose the chilly and make the dough round 10:00.
Give form at 13:30.
Bake at 4:00 p.m.
Fill in at 17:00.


-Sure we’ll have breakfast:
* With filling
Put together the ferment earlier than 2:00 p.m. (or within the morning, go away it lined with movie for 20 minutes at room temperature and retailer within the fridge).
Make the dough at 5:00 p.m.
Give form at 20:30.
Bake at 23:00.
Fill in at 00:00.
Cowl nicely with plastic wrap (with out crushing) and go away within the coolest space of ​​the home.

*Unfilled
Put together the ferment previous to 18:30 (or within the morning, go away 20 minutes lined with movie at room temperature and retailer within the fridge).
Make the dough at 9:30 p.m.
Form at 00:00, go away one hour at room temperature and maintain within the fridge in a single day.
Take it out of the fridge, go away it for an hour at room temperature within the warmest space of ​​the home and bake.