Wear To Buy Tequila Belts

Happy New Year! Already

back after a few days off ... I hope you are well and have enjoyed and continue to fully enjoy the holidays. On this side of the world, do not celebrate Christmas and there are no vacations for this reason, but of course, we do celebrate it at home, and that means more jobs than normal and little time for my hobbies. But anyway, we're back to normal, routine ... and today I bring you the latest Christmas recipe this season.

Rois Pain is the original French name of this bread, a literal translation would be Pan de Reyes. It is a sweet bread, similar to gâteau des Rois, which is the first cousin roscón French Kings. Usually eaten at Christmas, or more often the Epiphany on January 6.

This bread has a firm texture, something heavy, a little different from the traditional kings roscones have proven to be more tender and a little sweeter. It is an option for those who want something that is out of the usual. Last year this time I did another thread stuffed with cinnamon, raisins and nuts, delicious, but photos were not very well ^ _ ^
Reyes
This bread has ground almonds and raisins soaked in brandy or rum, and candied orange peel incorporated into the dough.
The decor is very simple, some cherries and pearl sugar, but you can decorate to taste with orange peel or other candied fruit.

This is a adaptation of the original recipe from one of my favorite books bakery Sabrina Le Reve, Le Cordon Bleu Japan, of which I have made several recipes.

Bread is made with the direct method, does not sourdough, but I have added a little for flavor. It is a very easy to make bread.


Ingredients:
(for two threads medium)

550 grs. bread flour (the original recipe using flour French T55)

50 grs. ground almonds or almond flour
12 grs. fresh yeast or 4 oz. instant dry yeast (I have experimented with 3 grams. instant dry yeast and 50 grams. sourdough 80% hydration cooled 4 hours before use)

8 grams.

Salt 40 grs. sugar (I put 60 grs. of sugar because it is very gentle and sweet like me:)

250 grs. milk ( add the milk little by little, remember that there are meals that support more or less liquid than others. usually admissible whole milk, and flour if you use more than 13% of proteins may need a little more milk. )

1 egg 1 tablespoon orange blossom water (optional)
70 grs. butter at room temperature


also need: 70 grams
. raisins (I used raisins soaked in rum blondes for 1 day)
40 grs.
candied orange peel 1 tablespoon orange peel finely grated fresh

For the exterior:

egg batter before baking brush
Pearl Sugar or sugar can be used wet with a few drops of water (to taste)
Some cherries in syrup for garnish (to taste)


Prepared

least one day before making bread, put the grapes raisins (black or blond, blond I used) mixed with two or three tablespoons of rum or brandy, cover and bring to the refrigerator. Alternatively you can include candied orange in the marinade.


If using dough, remember to cool it 4 or 5 hours earlier. The use of sourdough is optional.

1. You can work the dough by hand or mixer. First mix the yeast with water, and then incorporate the remaining ingredients except fruit. (If using dough, incorporate it into pieces along with yeast and water to be softened, and then add the other ingredients.) Mix everything very well at low speed for 2 to 3 minutes until dough is formed.

2. Incorporate the butter at room temperature and increase speed. Knead until dough is elastic and shiny. If the almonds are not very thin, the mass will be slightly rough, is normal.

3. Include fruit either manually or at low speed on mixer. Form into a ball. Place in a greased container, cover and let ferment until doubled in size, approx 1 hour at 26 C (slightly more if it's cold.)

4. Divide dough into two portions of equal size, approx. 500 gr. ea Bowling, cover and let stand 20 to 30 minutes approx.

5. Join or roscones crowns, placing fingers in the center of mass and stretched to form an oval or round thread. (See pictures) that is fairly large circle in the center so it does not end once fermented dough.

6. Place on a greased or nonstick pan, and let it ferment in a non-ventilated or covered for 1 hour and 30 minutes or until doubled in size.

7. Brush with egg and decorate as desired. I have made cuts with scissors to create a visual effect of crown, then sprinkle with pearl sugar. Cherries can place before or after baking. I placed them then just to decorate, if you want to place them are still the bread before baking.

8. Carry a preheated oven at 210 C for 30 to 35 minutes or until golden brown look (Note: I do the same with half the recipe and was ready in 25 minutes, so the eye with the oven!)

This very rich to take it with hot chocolate! ; D