Bread Machine Brioche Dough Spanish Roscón De Reyes Recipes

SPANISH ROSCON DE REYES - TWELFTH NIGHT BREAD

Steps:

• Prepare Batter
• Sift flour and salt together in a large mixing bowl. Make a hole in the center of the flour.
• In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk-water mixture.
• Once dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the bowl to make a thick batter.
• Allow to Rise
• With your hand, grab about a teaspoon of the flour from the side of bowl and sprinkle it over the top of batter. Cover bowl with a kitchen towel and leave in a warm place, away from any draft. Allow batter to turn spongy, about 15 minutes.
• Cream Butter and Sugar
• In a medium-size mixing bowl, use a hand mixer or whisk to beat together the butter and sugar. The mixture should be smooth and creamy. Set aside.
• Put grated orange and lemon rinds, eggs, brandy and water to the bowl with flour misture. Mix all. The dough will be sticky.
• Combine Ingredients and Let Rise
• Beat flour mixture until it is elastic and smooth. Beat in butter-sugar mixture and mix until the dough is smooth. Dough should be formed into a ball, then covered with oiled plastic wrap.
• Cover bowl with a kitchen towel and leave it again in a warm place and allow to rise until doubled in size. This will take approximately 1.5 hours.
• While you are waiting for the dough to rise, grease a large baking sheet with vegetable shortening and set aside for use later. If you will use a baking stone, no need to grease it
• Knead, Roll and Let Rise
• Once dough has doubled, remove plastic wrap and punch dough down. Lightly flour a clean counter or cutting board and place dough on it. Knead for 2-3 minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5-6 inches wide.
• Roll the dough on the long side into a sausage shape. Carefully place the dough onto the large baking sheet or stone and connect the ends together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about 1 to 1 1/2 hours.
• Decorate and Bake
• Heat oven to 350F degrees. Lightly beat the egg white in a bowl. Uncover the dough and brush the top of the cake. Decorate the ring with the candied fruit pieces. Push them into the dough slightly so that they do not fall off. Place in oven and bake for about 30 minutes or until golden. Allow to cool on a rack before serving.

BREAD MACHINE BRIOCHE DOUGH /SPANISH ROSCóN DE REYES

Steps:

• The Dough.
• This makes a high-rising, soft but very springy dough. I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping. I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1" thick, 5" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.
• I pinch the ends together to make a full circle. Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.
• The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes. Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.
• If making the Light lemon glaze. Mix until mixture is smooth and can be drizzled onto the cake. A boiled icing recipe with two cups of sugar is low fat and a good alternative.
• Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragées. As soon as the glaze is poured, sprinkle colored stripes on the glaze.
• A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!
• Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator. I use a foodsafe plastic trash bag (small white Glad).

ROSCON DE REYES, SPANISH THREE KINGS.

Steps:

• To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.
• In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
• Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball.
• Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down.
• Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
• To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat.
• Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet.
• Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
• Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
• To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.

BREAD MACHINE BRIOCHE

Steps:

• Set your bread machine to the dough cycle. Add all ingredients except the topping ingredients in the order called for by your machine.
• When the dough is ready , remove from machine and divide into 12 equal size balls. Take a small amount of dough from each ball and make a smaller ball.
• Grease or butter a muffin tin and place 1 large ball in each cup. Make a valley in the center of each and put a small ball in each depression.
• Cover with a dish cloth and let rise for 45 minutes.
• Preheat oven to 375 degrees.
• Lightly beat 1 egg with 1 teaspoon sugar and lightly brush each brioche.
• Bake at 375 degrees for 15-20 minutes or until lightly browned.

BREAD MACHINE BRIOCHE

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.