With three moths of delay here it comes the Tortell de Reis...
I've been following for quite a long time a blog which I love that it is called CUINA PER LLAMINERS
I highly recommend you all to take a look. This reciepe is an example of what can you find there.
The link is: www.cuinaperllaminers.com
And moreover she is a researcher too ;)
INGREDIENTS
* FOR THE 1st DOUGH
- 20g fresh yeast
- 35g full fat milk (lukewarm)
- 75g Flour type 405 (Harina de fuerza)
* FOR THE 2nd DOUGH
- 50 ml full fat milk
- 125g sugar
- 2 eggs
- 70g butter
- 400g flour type 405
- 5g salt
- 15g deshidratated milk
- Zest of a half lemon and half orange
- Pinch of vainila
- Pinch of cinammon
* FOR THE "CREMA PASTISSERA"
- 5 egg yolks
- 125 g sugar
- 50g maizena
- 625ml full fat milk
- Cinnamon sticks
- Lemon zest
* FOR THE DECORATION
- Water with sugar (must be dense)
- Candied fruit
- Beated egg
- The king and the broad bean! (wrapped with film)
PROCEDURE
* 1st DOUGH
- Take the yeast into pieces and dissolve it in the lukewarm milk. Let the mixture rest for 10 min.
- Add the flour and stir together until getting an homogeneous and elastic dough
- Cover the bowl with a cloth and let in rise in a warm place away from any draught. For example into the oven. It will be ready when it will have doubled the size. At that point the dough can be stored in the fridge in case you want to continue another day and take it out one hour before using it.
* 2nd DOUGH
- In a bowl mix together the flour, the powder milk, the sugar, the salt, the cinnamon, the vainila, the zest of the lemon, the butter and the beaten eggs
- Knead and add lukewarm milk little by little until getting and homogeneous texture
- Add the first dough to the mixture and work the two together until totally combine them (10min). If it is too sticky correct it by adding some extra flour.
- Let it rest in a floured bowl covered with a cotton cloth. It should doble the size again (5h aprox)
- Knead the dough around 2 minuts and make a hole in the middle to shape the tortell.
- Put it in a baking tray with a baking paper under and place any round object (like a little bowl) in the hole you made so that it does not close with the next rising. Remember to grease it or put flour to make it easy to remove afterwards ;). Let it rest covered with a cloth until the next day
- Now the cake is ready to be decorated with the candied fruits. When you have it, paint it with beaten egg and cover it with the water with sugar.
- Cook for 20 - 25min at 180-200 ºC. If it is getting brown to early remember you can cover it with aluminium paper at any point.
* CREMA PASTISSERA
- In the meantime beat the eggs and mix them with the sugar. Finally add the maizena little by little with a coulander to avoid lumps and add the milk.
- Put the mixture back to the heat and do not stop stiring until getting the desired thickness. Let it chill and it will be ready to use. If you want to keep it in the fridge cover it with a plastic film directly in contact with the cream.
Now cut the the tortell and fill it with the cream. Do not forget to add the king and broad bean and remember where you placed it or you will have to pay the cake :)
