Easter thread or kings: easy recipe step by step

In today's program ... we learn how to make a typical Easter recipe easily and step by step. For you, dear friends, Easter thread!

There are many recipes that come to mind when we think of Easter. Yes, some will also think about chocolate, but here we talk about recipes: pascualinas, cakes, and other delicacies. However, if we are guided by the readers of this blog, the easy Easter thread recipe (also known as a thread or roscón de reyes in Spain) is the most coveted among the classic recipes for Holy Week .

This recipe will go well from the first time they try, if they follow the steps that Paulina teaches us. Perfect, really! So for all those who want to learn how to make a typical preparation of Easter era and do not dare have no excuses: this form is simple and can do it with confidence.

Happy Easter for everyone, and until next time.

Greetings,

Nicola Garupa

Producer

Ingredients

For 1 large Easter

• 25g. Fresh yeast
• 170ml water
• 500g. common flour
• 1/2 sugar cdita
• 100g. butter
• 100g. Impalpable sugar
• 1/2 Cdita. salt
• 3 eggs
• 1/2 Cdita Essence of vanilla
• Orange zest
• Lemon zest
• Pastelera cream
• 2 tbsp. of common sugar
• 1 cdita. water

Easter thread recipe step by step

Roscón de Reyes Perfect!

1. The first thing we are going to do is a yeast sponge . For this we will mix 25 gr of fresh yeast with 170ml of warm water, half a teaspoon of sugar and two tablespoons of flour. Mix with a spoon until the yeast dissolves well and everything is super integrated. Then we are going to cover the bowl with a reviewer and let it stand in a warm place until it doubles its volume.
2. Place the ointment butter along with the impalpable sugar and beat with a whipper until it is fully integrated. Reserve.
3. In a third bowl placed the rest of the Harin A (remember that we had already used some tablespoons in the first step) and form a hole in the middle. In that hole add the 3 eggs, half a teaspoon of vanilla and the lemon and orange zest . The amount of scratch depends on how much flavor they want to give the mass of the Easter thread, I like to put that of a whole lemon and an orange.
4. When you duplicate its volume, we add the yeast sponge also in the third container in the hole along with the eggs.
5. With the fingers from the center out we begin to mix to form the dough . If you have doubts about how to perform this step I recommend you see it in the video that is very clear. The idea is that the flour is getting together gradually with the yeast and not suddenly so that the thread is well spongy.
6. When a dough begins to form (there will still be a lot of loose flour) Add the ointment butter that we mix with impalpable sugar and knead to integrate completely.
7. Place some flour on the table and knead the dough . Be careful with the amount of flour they add, if the Easter thread is passed, it will be very dry, they should only put the indispensable so that it does not stick on the mesada. They must knead it for at least 10 minutes. I recommend that they are 15 or 20, since (like almost all masses) the more you love the better!
8. Return the dough to your container and let lift for an hour and a half , covered with a reviewer in a warm place as we had previously done with the yeast. Having many ingredients this mass of Roscón de Reyes takes longer to increase its volume than other more traditional masses.
9. Form a ball with the dough and make a hole with the elbow. If chic@s, with the elbow! Watch the video that comes out perfect. Then we are going to perfect it with the hands to generate a thread as neat as possible.
10. Now we have to look for something that we can use as a center of the thread . If we do not put anything in the middle when cooking it will inflate and lose its hole. I use a can lined with aluminum foil. Then we accommodate our dough in an floured oven source, place the can or artifact can use in the middle, and paint with a little whipped yolk.
11. Let the dough light again for 40 more minutes .
12. Once you have led, and before putting the oven, we are going to decorate the surface of the Easter thread with pastry cream forming hoops or some figure that you like (I call mine blades). If you do not know how to prepare it, you can see here a recipe of custard that I published a few days ago, it is done in 5 real minutes. When you finish decorating, brush again with egg.
13. In a small bowl, mix two tablespoons of common sugar with a teaspoon of water. Add this mixture between the pastelera cream on the thread. This preparation is very typical of the Spanish Kings roscón, and it is special that it is not caramelized when it is baked but is crispy.
14.  Bring to the preheated oven at 180º for 30-40 minutes , until it is very golden. It does not fail chic@s! Delicious!