Complete Upperbody Frame

Roscón Epiphany

As usual twisted roll of kings, but only for those who have behaved well, good for traviesillos too.

Today's recipe is for two club gives for dinner and breakfast and then there are no remains of roscón hard and having to improvise to spend it.
Ingredients:
For the roulade
140 grs.
strong flour 140 grs.
cake flour 60 grs. powdered sugar with tangerine peel
20 grs. fresh yeast or 15 grams. active dry yeast 2 eggs
small
10 grs.
honey 1 teaspoon orange blossom water
30 grams.
warm milk 30 grams.
honey rum 30 grams.
butter ointment 30 grams. lard
4 g ointment.
salt .............
to decorate
candied fruit

50 g sliced \u200b\u200balmonds. sugar with 1 / 2 teaspoon of water or honey rum
--------------
To paint

1 egg --------------

For the filling 300 gr.
cream 50 grams. sugar 1 sheet gelatin

..........


surprises do Mode:
First prepare a dough with bread flour, yeast and milk, mix it all with a spoon and leave covered in a warm place until light, 1 hour enough.
In a bowl put the other ingredients of the roulade and the dough, and knead everything to get elastic and shiny dough, let it rest in the bowl for the dough to relax, 20 minutes is sufficient.
I grease up their hands and start shaping the dough, stretching up from the center it is a pretty big hole in the photos can be seen very well, because it close to weigh a bit and then bake it to close again and be a roulade and not a round bun with a tiny hole.
Once the paint stretched dough with beaten egg and let it weigh in the oven, off course if it's cold and we have little time you can heat the oven to 30 degrees and put the tray, but ideally weigh leave quietly.
When the roulade has grown double it again to paint with egg and I put the fruit, almonds and sugar moist, it's going to taste.

With the oven preheated to 220 º heat up and down, I put the tray into the second slot and under the temperature to 200 º, Hornera 20 minutes left.

I put on a rack to cool. While cooling
amount of cream, I like to put gelatin because it assured me that the cream will not lose consistency.
And when the roulade is cool, open it and fill it without forgetting to put the surprise.

and ready to go like every year my mother's house, because this is the first out, the rest tomorrow.