roscon_de_reyes

Roscón de Reyes

¡Hola!

¡Feliz año nuevo a todo el mundo! Aún me cuesta creer que ya estemos en 2017… ¡qué rápido pasa el tiempo! ¿Qué tal la Nochevieja? En mi caso estuvo genial, fuimos todos a casa de mis padres a celebrarlo y nos lo pasamos muy muy bien. ¡Casi me ahogo con las uvas! (supongo que sabréis que en España celebramos el año nuevo comiendo una uva por cada una de las doce campanadas de la media noche)

Aunque normalmente publico las recetas los viernes, esta semana la adelanto a hoy lunes para que os de tiempo a preparar el roscón. Os digo ya que aunque parezca complicada, se trata en realidad de una receta muy sencilla y rápida de hacer, y que además el roscón queda muy jugoso y esponjoso.

roscon_de_reyes

El roscón de reyes es el dulce tradicional del día de Reyes (6 de enero). Se suele decorar con fruta confitada y con azúcar, aunque también suelen ponerse almendras laminadas. Se trata de un dulce muy extendido por toda España, aunque existen variedades más o menos consumidas por las distintas regiones; así, en Cataluña es típico rellenarlo con mazapán, mientras que en otras zonas lo tradicional es rellenarlo con nata, trufa o crema.

Dentro del roscón se esconden siempre dos sorpresas: una figura (que suele ser la de un Rey Mago) y una haba. La tradición señala que a quien le toque el rey será coronado y a quien la haba le tocará pagar el roscón. Los roscones de reyes suelen venir acompañados de una corona y de un poema donde explica esta tradición:

He aquí el roscón de Reyes
tradición de un gran banquete
en el cual hay dos sorpresas
para los que tengan suerte.
En él hay, muy bien ocultas,
un haba y una figura;
el que lo vaya a cortar
hágalo sin travesura.
Quien en la boca se encuentre
una cosa un tanto dura,
a lo peor es el haba
o a lo mejor la figura.
Si es el haba lo encontrado
este postre pagarás,
mas si ello es la figura
coronado y Rey serás.

Os traigo dos recetas: roscón de reyes normal (lo he hecho de mazapán porque en mi casa es el que más gusta, pero os explicaré como hacerlo relleno de nata, de crema, de trufa…) y el roscón de reyes sin gluten…. veréis que no tiene nada que envidiar al roscón con gluten… ¡de hecho, muchas veces lo he hecho para mi familia y ni se han dado cuenta de que era apto para celíacos! La receta la encontraréis después de la receta del roscón con gluten.

roscon_de_reyes

Como siempre, os dejo un video de la receta donde el proceso queda muchísimo más claro:

Empezamos con el roscón de reyes con gluten. Consta de tres elaboraciones básicas: la masa madre (que se ha de preparar la víspera), la masa del roscón y el relleno.

INGREDIENTES (para 6 personas)

Masa Madre
50g de harina de fuerza
50g de leche entera
1g de levadura fresca de panadero

Roscón
300g de harina de fuerza
50g de leche entera
40g de azúcar
1 huevo
40g de mantequilla
16g de levadura fresca de panadero
5g de sal
12g de ron
1 cucharada de agua de azahar
Masa Madre
Manteca de cerdo

Mazapán
100g de harina de almendra
100g de azúcar
1 clara de huevo

Decoración
Azúcar bolado*
Fruta confitada
Almendra laminada

*El azúcar bolado es una variedad que viene en granos gordos, crujientes y blancos y que no se deshace con facilidad. Si no disponéis de él, podéis poner unas cuantas gotas de agua en el azúcar normal para que se apelmace.

1-MASA MADRE (es la misma elaboración que preparamos para el Panettone, así como para muchos tipos de auténtico pan casero)

– Si disponemos de amasadora o Thermomix (o similares), ponemos en ella todos los ingredientes con el accesorio del gancho hasta tener una masa homogénea. Si no tenemos, pues ya sabéis…¡bol grande y bíceps!

– Ponemos la masa dentro de un bote con tapa (o en un bol tapado con un trapo) y la dejamos fermentar a 10ºC durante 16 horas. Es decir, en un sitio que no esté muy frío y de un día para otro.

2-MAZAPÁN

– En un bol mezclamos todos los ingredientes hasta tener una masa homogénea. No tiene que quedar muy duro, puesto que no se trata de hacer figuritas con él, si no de utilizarlo como relleno; si sigues las cantidades exactas que he puesto te saldrá perfecto.

3-ROSCÓN

– Metemos todos los ingredientes excepto la manteca de cerdo en el bol o en nuestra amasadora y lo trabajamos hasta conseguir desarrollar el gluten; esto quiere decir que al estirar con los dedos la masa tiene que formarse una especie de velo que no se rompa (en el video se entiende más fácil)

– Le damos forma de bola a la masa y la dejamos reposar durante 30 minutos.

– Una vez pasados los 30 minutos, con la ayuda de un rodillo estiramos la masa en forma de rectángulo.

– Aplicamos la manteca de cerdo con las manos. No tenemos que poner mucha cantidad, pero tiene que quedar toda la superficie cubierta. Si la manteca está muy fría es conveniente calentarla un poco con las mismas palmas de las manos, para no romper la masa al extenderla.

– Le damos al mazapán forma de churro, con una longitud similar al ancho de la masa. Lo ponemos en un extremo de esta y enrollamos.

– Ahora tenemos que alargarlo dándole vueltas con las manos. Se trata de conseguir un cilindro bastante largo, suficiente como para formar una circunferencia de unos 30 cm de diámetro.

– Ponemos papel de horno en la bandeja donde vayamos a hornearlo y le damos forma de roscón a la masa. Para ello, pondremos un extremo dentro del otro y procuraremos dejar un agujero grande en medio ya que la masa crece mucho en el horno.

– Ahora es el momento de meter la figura del rey y la haba en el roscón. Envolvemos las dos cosas en papel film y lo metemos por debajo, presionando un poco. Cuidado con la figurita que utilicemos, lo conveniente es que sea de barro o porcelana; una de plástico puede derretirse o dejar restos no muy saludables. En España no son difíciles de encontrar. Si en vuestro país es más complicado, os dejo la solución a vuestra imaginación… Un truco es guardarlo de un año para otro.

– Pintamos el roscón con huevo.

– Lo dejamos fermentar durante 45 minutos en un sitio cálido (yo precalenté el horno a 50ºC y metí el roscón a fermentar con el horno ya apagado, la temperatura residual es la perfecta).

– Pasados los 45 minutos decoramos nuestro roscón con el azúcar, la almendra laminada y la fruta. Esto lo hacemos a nuestro gusto… ¡o al de los pequeños de la casa!

– Lo dejamos fermentar otros 45 minutos.

roscon_de_reyes

– Ahora, por fin, lo horneamos a 200ºC durante aproximadamente 20 minutos.

– ¡A comer!

roscon_de_reyes

Como veis es facilísimo. Es muy parecido al Panettone pero yo creo que es aún más fácil, sobre todo a la hora de organizarse con el tiempo, ya que esta receta no tiene tantos tiempos de fermentación.

CÓMO HACER EL ROSCÓN DE NATA, CREMA O TRUFA

Si no queréis hacerlo de mazapán, hay muchas más opciones: podéis hacerlo de nata, de crema, de trufa… de lo que queráis. Simplemente tenéis que omitir el paso donde se añade el mazapán. Hacéis un roscón sin ningún relleno y una vez horneado y frío, lo abrís por la mitad y lo rellenáis de la crema que queráis. Si lo hacéis así, la figura y la haba se pueden esconder en la crema.

 

ROSCÓN DE REYES SIN GLUTEN

Para empezar, pido disculpas por no tener más que una foto (y no muy buena) de este roscón. Este año no he podido hacerlo, así que se trata del que hice el pasado. Os digo que este roscón no parece para nada sin gluten. Está buenísimo.

roscon_de_reyes_sin_gluten

INGREDIENTES

Roscón
200g de harina Proceli
50g de harina de garbanzo
100g de huevos
90ml de leche entera
80g de mantequilla
50g de azúcar
38g de azúcar invertido*
1 cucharada de vinagre
Ralladura de 1/2 limón
1 cucharada de agua de Azahar
10g de ron
Ralladura de 1/2 naranja
6g de anís
12g de levadura de panadero en polvo
1/2 cucharadita de goma Xantana**

*El azúcar invertido se usa en bollería y panadería porque es capaz de aumentar la fermentación de las masas, puesto que la levadura dirige mejor la glucosa y la fructosa por separado. Además, se usa también porque aumenta la retención de humedad, así que se retrasa el resecamiento del producto. Ojo de no confundir con el azúcar bolado que hemos utilizado para la decoración de la receta con gluten, se trata de dos variedades diferentes. Si no disponéis de él, podéis sustituirlo por azúcar normal aumentando al doble la cantidad (es decir, necesitaríamos 76g de azúcar). Si no, también podéis hacerlo en casa de la siguiente manera: necesitaremos sobres de gasificantes, de los que vienen los dos ingredientes principales (el ácido tartárico y el bicarbonato sódico) por separado en dos sobres distintos (los venden, por ejemplo, en el Mercadona). Por 350g de azúcar, añadir el sobre blanco (el ácido tartárico) y verter 150ml de agua. Se lleva a ebullición y al hervir, se separa del fuego y se deja a enfriar. Cuando llegue a 50ºC, se añade el sobre morado (el bicarbonato sódico). Lo guardamos en un bote hermético y ya lo tenemos listo para usar. Este azúcar nos dura varios meses.

**La goma xantana es un aditivo que se usa para distintas finalidades: como espesante, estabilizante, emulsionante, etc. Con este aditivo conseguiremos que nuestra mezcla de harinas sin gluten tenga unas características parecidas a la harina con gluten. Si no se usara la goma xantana, nuestro producto quedaría muy desmigado y se rompería con facilidad. Podéis encontrarlo en tiendas especializadas, incluso en algunas droguerías.

PROCESO

– Ponemos los ingredientes en el bol de nuestra amasadora o en nuestra panificadora (o en un bol para amasar a mano) en este orden: leche, mantequilla, huevos, vinagre, azúcar invertido, agua de azahar, ralladura de naranja y de limón, ron, mezcla de harinas, azúcar, levadura goma xantana.

– Amasamos la masa durante aproximadamente 12 minutos. Tienen que quedar todos los ingredientes bien integrados.

– Enharinamos la mesa de trabajo y ponemos la masa encima, tapada con un trapo y la dejamos fermentar durante 20 minutos.

– Volvemos a amasar nuestra masa durante 15 minutos y repetimos la operación: dejamos fermentar la masa esta vez durante 50 minutos.

– Ahora toca darle la forma de roscón. Tenemos que tener paciencia porque es una masa muy pegajosa, así que nos untaremos bien las manos con aceite y la iremos trabajando poco a poco. Tenemos que hacer una bola y ir abriendo un agujero en medio que cada vez haremos más y más grande.

– Cuando ya tengamos nuestro roscón formado, dejaremos fermentar otra vez hasta que doble su volumen (para hacerlo más rápido, lo ponemos en el horno a la mínima temperatura).

– Decoramos el roscón con el azúcar y la fruta confitada. Si no tenemos azúcar bolado para la decoración, añadimos unas gotas de agua en el azúcar normal para que se apelmace y decoramos.

– Horneamos durante 20 minutos a 160ºC.

 

Veréis como la gente ni se dará cuenta de que es sin gluten. Está deliciosa, super jugoso… no queda para nada seco ni duro. Es una gozada!

 

¡Ya me contaréis que tal os sale el roscón!

roscon_de_reyes

¡Hasta la semana que viene!

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