Rosca de Reyes Filled with Cream

Here are the ingredients you need for the cream filling

• 500ml heavy whipping cream (35% fat)
• 250g mascarpone cheese
• Liquid sweetener
• A few drops of lemon juice

Here are the ingredients you need for the dough

• 500g strong white bread flour
• 20g fresh yeast (or 10g dried yeast)
• 200ml lukewarm plant-based milk
• 85ml olive oil (or 60g butter)
• 5g pink salt
• 1 egg
• 150g powdered erythritol
• Grated zest of 1 lemon and 1 orange
• 15ml orange blossom water
• Raw nuts
• Chocolate sprinkles
• 1 egg for egg wash

Cream filling

1. 1Lightly whip the cream with the liquid sweetener and lemon juice.
2. 2Add the mascarpone and whip with an electric whisk until thick and firm.
3. 3Transfer to an airtight container and keep in the fridge.

Dough and assembly

1. 1Activate the yeast by stirring it into the lukewarm plant-based milk (about 20 minutes).
2. 2In a large bowl, whisk together the egg, powdered erythritol, orange blossom water, and citrus zests until well combined.
3. 3Add the flour, salt, activated yeast mixture, and oil.
4. 4Knead until you get a smooth, supple dough.
5. 5Cover and let the dough rest in the fridge for 12 hours.
6. 6Once rested, knead briefly again, shape into a smooth ball, and form into a ring directly on a sheet of baking parchment.
7. 7Let it proof for 50 minutes inside the oven (kept turned off).
8. 8Brush with beaten egg and decorate with the raw nuts and chocolate sprinkles.
9. 9Bake the roscón at 180ºC with top and bottom heat for 30 to 40 minutes.
10. 10Let the roscón cool down completely.
11. 11Slice it in half horizontally and fill with the prepared cream.
12. 12All done! Our Rosca de Reyes filled with cream is ready to serve.