Mini Roscon de Reyes with Chocolate Truffle Filling recipe

This recipe is from the team at NZ House & Garden magazine.

Roscón de reyes is a traditional Spanish Christmas sweet bread infused with orange blossom water. It is delicious on its own, but is often served filled with sweetened whipped cream and topped with candied fruit. This less Christmassy version has a rich chocolate truffle filling and is glazed with chocolate sauce.

READ MORE:
* Chocolate & peanut butter popsicles recipe
* Cloudy Kitchen’s chelsea buns recipe
* Recipe: Mini doughnuts with orange sugar, citrus curd & mascarpone

MINI ROSCON DE REYES WITH CHOCOLATE TRUFFLE FILLING

Prep: 30 minutes plus 7 hours to rest | Cook: 25 minutes | Makes: 10-12

Ingredients

Roscon de reyes sponge

70g warm milk

1 tsp sugar

4g dried baker’s yeast

130g strong baker’s flour (available at specialty stores)

Dough

60g milk

70g unsalted butter, chopped

2 large free-range eggs, plus 1 more for glaze

8g dried baker’s yeast

25g orange blossom water (available at specialty stores or online)

450g strong baker’s flour

1 tsp salt

Chocolate truffle filling

150g dark chocolate

500ml pure cream

40g icing sugar

Chocolate glaze

60g dark chocolate

2 tbsp unsalted butter

1 cup icing sugar

2-3 tbsp boiling water

Method

Roscón de reyes sponge: Mix together the milk, sugar and dried baker’s yeast with a spoon. Add the baker’s flour and knead to form a small dough ball. Fill a bowl with warm water and place the dough ball in it until it floats (approx 10 minutes).

Dough: Put all ingredients in a big bowl and add the pre-fermented sponge. Knead all ingredients to a rough consistency; you can use a stand mixer or your hands. The dough will be wet and sticky to start but will form a soft skin as you continue kneading.

When the dough feels smooth after approx 10 minutes of kneading, place into a lightly oiled bowl. Cover with a clean tea towel and leave to rise for 5 hours.

Tip the dough onto a lightly floured surface and divide into 10-12 equal-sized pieces.

Fold each piece of dough inwards to knock out the air and roll into a ball. Use your fingers to make a hole in the middle of each ball and form a doughnut-shaped ring. Using your hands, continue widening the diameter of each doughnut to 10-15cm. If the dough feels too tight, let it relax for 10 minutes and try again. Keep in mind that the diameter will shrink as the dough rises.

Put the doughnuts on trays lined with baking paper. Insert each tray inside a clean plastic bag to rest for up to 2 hours or until the doughnuts have doubled in size.

Preheat the oven to 200C (not fan-bake). Brush each doughnut with beaten egg and bake for 15 minutes or until golden.

Chocolate truffle filling: Place 1 cup of water in a small saucepan over medium heat. Place the chocolate in a heat-safe bowl that fits nicely over the saucepan without touching the water. Stir the chocolate frequently until melted.

In a separate bowl, whisk the cream until soft peaks form. Beat in the sugar then add the melted chocolate. Refrigerate until ready to serve.

Chocolate glaze: Heat the chocolate and butter in a small saucepan and mix to combine. Stir in the icing sugar, add the boiling water and whisk to combine.

To serve, slice each roscón de reyes in half horizontally, fill with chocolate truffle filling and top with chocolate glaze.