I’m an old grandma and have made more stickiest brioche rye dough before by following no knead methods with good results. You don’t need to mess about smearing the counter like that. Please do and update of an easier version for the youth to grow interest in baking.
I made my first roscón this week. I let it proove for almost 2 days in the fridge. It was the best roscón I've ever had. (Filled with cream and chopped turrón)
Feliz cumpleaños Chef Omar!! In Mexico and now in America like myself we celebrate “El Dia De Los Reyes”. We buy a Rosca De Reyes. It’s essentially a rosca shape Concha. Has 3 hidden white plastic babies. Like the Pan Dulce Concha. It has different “pastas” (flavored dough on top of the pan dulce) Some come with dried fruit licorice sliced almonds. Depends where you buy it from. Well whom ever draws the plastic babies. They have to host a party at their house and serve tamales.
Happy late Birthday 🎂🎁 Im from Mazatlàn Mexico 🇲🇽 and theses year I make my own Rosca de Reyes it was good but I don’t think 🤔 it was so good like yours, yours looks deliciosaaaa .. I’m going to make it at home this week even if January 6 past all ready 🤭😂🤣 I love your recipes thank you. ❤️ Isela 💋
what would qualify as a strong flour? What type? I tried it fro the first time with the 550 and it came out very thick (mazacote), not airy like it should.
For the dough 130 g whole milk 50 g Orange blossom water (low quality Non-Spanish) ½ tea spoon of cinnamon powder 1 ½ zest of orange 1 zest of lemon 1 tbsp of rum 1 egg 3 egg yolks 500 g bread flour 21g fresh yeast (5g of dried yeast) 1 pinch table salt 170g caster sugar 120g butter For garnishing 1 egg 100g of sugar 1 tbsp of wate 100g of confit fruit (glasee fruit from the ethnic shops) 50g of flaked almonds
I’m an old grandma and have made more stickiest brioche rye dough before by following no knead methods with good results. You don’t need to mess about smearing the counter like that. Please do and update of an easier version for the youth to grow interest in baking.
Looks amazing ! I am going to try making it with my mixer.
Wow, I thought roscón would be difficult & complicated, but it looks like a manageable project. I'll have to give it a try. Thanks for the video!
I made my first roscón this week. I let it proove for almost 2 days in the fridge. It was the best roscón I've ever had.
(Filled with cream and chopped turrón)
I am a happy man! Thanks for letting me know amiga x
¡Feliz cumpleaños! Here's to many more to come!
Felicidades Omar, y gracias por tus vídeos.
Amazing roscon de reyes !!! 👌👌
Happy birthday Omar! Am loving all these Christmas themed recipes! Sad this is prob the last one! 😭
All Latin American celebrates that day! Is very important to us
Felicidades!
Feliz cumpleaños, chef! Love your stories at the begining of the videos. Hope you get a lot of presents from the Three Wise Kings and not coal.
I haven't tried "smearing" technique for a yeast dough yet, might be worth to try some day.
All the best, Omar :)
Amazing🥰
Feliz cumpleaños Chef Omar!!
In Mexico and now in America like myself we celebrate “El Dia De Los Reyes”. We buy a Rosca De Reyes. It’s essentially a rosca shape Concha. Has 3 hidden white plastic babies. Like the Pan Dulce Concha. It has different “pastas” (flavored dough on top of the pan dulce) Some come with dried fruit licorice sliced almonds. Depends where you buy it from. Well whom ever draws the plastic babies. They have to host a party at their house and serve tamales.
Que interesante! no sabia. un abrazo
Happy birthday, man!!!
Feliz cumpleaños. Saludos
Gracias por la receta
Beautiful!! Do you live on England?
Happy new year Omar!
Happy birthday!! I would love to see, how you are preparing salmorejo, when not having the spanish tomatoes(with lots of flavor) on hand?!
Happy late Birthday 🎂🎁
Im from Mazatlàn Mexico 🇲🇽 and theses year I make my own Rosca de Reyes it was good but I don’t think 🤔 it was so good like yours, yours looks deliciosaaaa .. I’m going to make it at home this week even if January 6 past all ready 🤭😂🤣 I love your recipes thank you. ❤️ Isela 💋
Thanks Isela and let me know how it went with that Roscon!
If you don't have orange blossom water, can you just add more orange zest?
I just get mine from my local panadería.
Hi. Can I add candied fruits and nuts inside of the dough?
what would qualify as a strong flour? What type? I tried it fro the first time with the 550 and it came out very thick (mazacote), not airy like it should.
What if I swallowed the figurine?
Chew your food man!!!
@@orlaghdenvir1440 that was a joke by the way
Amounts,please?
For the dough
130 g whole milk
50 g Orange blossom water (low quality Non-Spanish)
½ tea spoon of cinnamon powder
1 ½ zest of orange
1 zest of lemon
1 tbsp of rum
1 egg
3 egg yolks
500 g bread flour
21g fresh yeast (5g of dried yeast)
1 pinch table salt
170g caster sugar
120g butter
For garnishing
1 egg
100g of sugar
1 tbsp of wate
100g of confit fruit (glasee fruit from the ethnic shops)
50g of flaked almonds
@@siniorgolazo Thank you very much for your help
@@tititichirca8250 Anytime :D
@@siniorgolazo When you bake the cake in the oven at 180 degrees, is it at 180 celsius or 180 degrees fahrenheit?
Repeat after me... "SSSSSSSSSpain"
España coño