Cooking a homemade roscón de Reyes is in fashion and, every Christmas, more and more people decide to prepare it. Making the recipe for a homemade Christmas cake is not difficult, but it takes time, planning and patience. If you are one of those who are encouraged to try it, you can make a traditional Christmas cake or be original and make a chocolate Christmas cake.
This homemade chocolate roscón does not contain orange blossom water but a splash of coffee and the citrus aromas give way to vanilla, which combines perfectly with cocoa. Otherwise, the dough is very similar. Although it’s not compulsory, if you decide to fill it you can opt for the classic whipped cream or make a simple chocolate ganache, like me.
If you’re looking for a different kind of candy for those days, I recommend you try the Chocolate Doughnut. The best thing about making it at home is that you can adapt it to your tastes, decorate it as you prefer, make the necessary amount of dough so that it does not overfill or even form individual Roscón rolls and freeze them so that you can take out the ones you need.
Ah, you can do the King’s cake with Thermomix. In this case, adapt the traditional recipe to the chocolate version. It’s very easy.
Recipe for chocolate Kings’ cake
Ingredients (for 2 medium-sized scones):
For the pre-fermentation:
- 60 grams of milk
- 5 grams of fresh yeast (or 1-2 grams of dry yeast)
- 100 grams of strong flour
- For milk infusion:
- 200 grams of milk
- 1 cinnamon stick
- 1 tablespoon of vanilla paste (or aroma)
- 15 grams of rum (1 tablespoon)
- 30 grams of coffee (2 tablespoons)
For the dough:
- 350 grams of strong flour
- 50 grams of pure cocoa powder
- 15 grams of fresh yeast (or 5 grams of dry yeast)
- 125 grams of icing sugar
- 2 eggs
- 1 pinch of salt
- 70 grams of butter
- 1 egg
- 50 grams of sugar (mine, pearly)
- 25 grams of diced almonds
- Surprise (optional)
To fill in:
- 200 ml of whipping cream
- 200 grams of milk chocolate
How to prepare a chocolate Kings cake step by step
Step 1: Sourdough or pre-fermentation
To make the roscón taste better, we will make a sponge with 100 grams of strong flour and, rubbing with our fingers, we will remove 5 grams of fresh yeast (or 1.5-2 grams of dry yeast). Finally, add 60 grams of warm milk (not milliliters, but grams), mix well and knead for one minute.
Form a small ball and leave it to rest for about 3 hours in the bowl at room temperature, covered with a cloth so that it doesn’t crust. If you want to continue at another time, leave it for half an hour at room temperature and then store it in the fridge covered with clingfilm.
Step 2: Milk infusion
A little while before the sourdough finishes fermenting, prepare an infusion of flavored milk. Don’t worry, it’s also very easy. Put 200 grams of milk in a saucepan together with a cinnamon stick.
Cook over medium heat and, when the milk starts to boil, turn it off and leave it to stand for about 10 minutes. Prepare coffee and set aside 2 spoonfuls (30 ml or grams). Strain the milk, add the spoonful of vanilla, the spoonful of rum and the two spoonfuls of coffee. Mix and wait until it is warm.
Other Recipes: Cream of Cauliflower and Roasted Mushroom
Step 3: The mass
When the sourdough (or previous ferment) has rested the three hours, you will see that it has not grown too much, but the important thing is that it will have taken all the aromas typical of bread (do not forget that the roscón is a type of bread and not a sponge cake).
In a larger bowl put the sourdough, the rest of the strong flour (350 grams), the cocoa (50 grams) and 15 grams of fresh yeast (or 5 grams of dry yeast), which we rub together again with our fingers to add to the flour. Mix a little.
Add the sugar, two cold eggs (from the fridge), 150 grams (not milliliters) of the warm milk infusion (it should not be hot) and the pinch of salt.
Mix well with your hands. VERY IMPORTANT: We have reserved some of the milk infusion because it is preferable not to pour all the liquid at once, in case it is too much.
Only if you see that the dough is dry, add spoonfuls of milk little by little]. The dough should be slightly sticky (although you should be able to handle it) so that the crumb then becomes spongy. If the dough is too dry, even if you add all the infusion, you can add a couple of spoonfuls of water. Let it rest for 3 to 5 minutes to make it easier to work.
Knead the mixture by stretching it with the bottom of your hand and folding it over several times, for a couple of minutes. Add the butter in pieces (it must be cold, from the refrigerator). Continue to work the dough.
At first, it will seem to melt, but after ten minutes the dough will be perfect (smooth, soft and shiny). Put it in a bowl and let it ferment for 2-3 hours, covered so that it doesn’t crust.
If you want to continue with the doughnut at another time, leave the dough for an hour at room temperature covered with cling film and then store it in the fridge.
When you want to continue the process, take it out of the fridge and wait for an hour or so until the dough is at room temperature (avoid metal containers, because they can withstand the cold).
Step 4: Forming
After that time of fermentation, the dough will have grown to double its size. Lightly grease the worktop with mildly flavored oil and pour the dough. Gently massage it with your fingers so that it loses excess air. In this case, we are going to form two doughnuts with 8 balls joined together (each one).
Divide the dough into two parts and keep one of them wrapped in film. Make a circle with the other half of dough and divide it into equal portions. The easiest way to do this is to cut it like a pizza. Divide into 8 slices. Roll up each slice, sealing the bottom very well.
Place all the balls on a baking tray covered with greaseproof paper, forming a circle. Leave space between the balls so that they join together when you lift them. Beat the egg intended for decoration and paint all the balls with it. You must paint everything because if not when you take it out of the oven it will not be evenly golden.
Keep the remaining beaten egg covered in the fridge (you will need it later). Put the surprise at the bottom of the dough (be careful, it must be covered by transparent film and withstand high temperatures because it will be baked).
Cover it with cling film and let it rest for an hour and a half or two hours, the time needed until it doubles in volume. The time depends on the temperature, but it is advisable to watch it because, if it swells too much, it will open up and wear out, and it will become flattened.
To prevent the central hole from closing, you can put a plated ring, a glass (that can withstand baking) or a ball of aluminum foil smeared with oil.
Step 5: Decoration and baking
Preheat the oven to 200º with heat up and down without air. Carefully remove the film and brush the whole of the doughnut with the beaten egg you had reserved. Decorate as you like. In this case, I have used pearly sugar and almond cubes.
Put the tray in the middle of the oven and cook for 10 minutes at 200ºC. Go down to 180ºC and cook 5-8 minutes more, depending on the size.
You have to be careful and, if you see that it browns too much (in the case of the cocoa cake it is more difficult to perceive), cover it with aluminum foil or baking paper and finish baking.
Step 6: Cooling
Take it out of the oven, wait for it to harden and transfer it to a grate to cool it down completely without getting wet underneath.
Step 7 (optional): The filling
If you like it stuffed, I recommend you make a chocolate ganache. It is convenient to make it at the same time as the preferment so that it is very cold when you use it. Put the cream in a microwave-safe container and heat it until it breaks.
Add the chocolate in ounces and let it rest for a couple of minutes. Stir with a stick until the mixture is even. Leave to warm for a few minutes, cover with cling film and store in the refrigerator for about 12 hours (it can be kept for 24 hours without problem).
When the doughnut is completely cold, cut it lengthwise with a serrated knife. Take the ganache out of the fridge, remove the film and assemble it with some sticks, without going over it or it will be lumpy and cut.
When it has consistency, put it in a sleeve and fill the lower half of the doughnut. Cover with the upper half. You can also fill it with whipped cream, custard or whatever you like.
When you try this homemade baguette, you will not want to eat one you bought, I guarantee it. I hope you like it and that you dare to start the new year with your hands in the dough.
Having trouble with the recipe? Or do you want to further expand your skills? Either way, check these baking classes in Delhi and become a certified baker capable enough to run your own bakery or home business.
Also, drop in your experience with the recipe below along with any tips you found helpful.