Spanish sweet bread: Roscón de Reyes recipe
This traditional Spanish sweetbread is eaten on Kings' Day, celebrating the Three Kings' visit to the baby Jesus.
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Ingredients
- 450 g strong wheat flour
- 50 g strong wheat flour, reserve
- 10 g granulated sugar
- 80 g caster sugar
- 100 g icing sugar
- 70 g melted butter
- 1 lemon, zest only
- 1 orange, zest only
- 20 ml orange juice
- 3 eggs
- 70 ml milk (at room temperature)
- 200 ml whipping cream
- 100 g dried cranberries
- 50 g cream cheese
- 30 g flaked almonds
- 1 dash olive oil (for greasing)
- 16 g fast acting yeast
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