Spelt Roscón de Reyes with Custard Cream

Here are the ingredients you need for the dough

• 500g strong spelt flour
• 85g olive oil
• 200ml whole milk
• 1 egg
• 1 tablespoon orange blossom water
• Zest of 1 lemon and 1 orange
• 250g homemade date syrup
• 25g fresh yeast
• 5g pink Himalayan salt

Here are the ingredients you need for the pastry cream

• 2 eggs
• 500ml whole milk
• 40g cornstarch
• 60g homemade date syrup

Here are the ingredients you need for decorating

• 1 egg
• Sliced and diced raw almonds
• Pine nuts

Equipment

• 8090 food processor

Method with Mambo food processor

1. 1Fit the kneading blades and activate the yeast: add the milk and yeast to the bowl and set for 1 minute – speed 2 – temperature 40 – heat power 4.
2. 2Next, add the egg, date syrup, orange blossom water, and citrus zests, then set for 4 minutes – speed 2 – temperature 37 – heat power 2.
3. 3Add the flour, salt, activated yeast mixture, and olive oil, then run for 10 minutes – speed 2.
4. 4Knead until you get a soft, pliable dough.
5. 5Let the dough rest for 12 hours in the fridge.
6. 6After that time, knead by hand again for a couple of minutes and shape into a ring directly on a sheet of parchment paper.
7. 7Let it rise for 50 minutes inside the turned-off oven.
8. 8Prepare the pastry cream by placing all its ingredients into a saucepan and cooking over medium heat, stirring constantly until it comes to a boil.
9. 9Remove from the heat and keep stirring until you reach the desired consistency.
10. 10Let the custard cool completely.
11. 11Brush the roscón with beaten egg and top with the almonds and pine nuts.
12. 12Bake the roscón at 180ºC with top and bottom heat for 30-40 minutes.
13. 13Let the roscón cool down completely.
14. 14Slice it in half horizontally and fill with the custard cream.
15. 15All done! Our SPELT ROSCÓN WITH CUSTARD CREAM is ready to enjoy.

Method without food processor

1. 1Activate the yeast by mixing it with warm milk (about 20 minutes).
2. 2In a bowl, add the egg, date syrup, orange blossom water, and citrus zests, mixing well.
3. 3Add the flour, salt, activated yeast, and olive oil.
4. 4Knead until you get a smooth, pliable dough.
5. 5Let the dough rest for 12 hours in the fridge.
6. 6After that time, knead again and shape into a ring directly on a sheet of parchment paper.
7. 7Let it rise for 50 minutes inside the turned-off oven.
8. 8Prepare the pastry cream by placing all its ingredients into a saucepan and cooking over medium heat, stirring constantly until it comes to a boil.
9. 9Remove from the heat and keep stirring until you reach the desired consistency.
10. 10Let the custard cool completely.
11. 11Brush with beaten egg and sprinkle with the almonds and pine nuts.
12. 12Bake the roscón at 180ºC with top and bottom heat for 30-40 minutes.
13. 13Let the roscón cool down completely.
14. 14Slice it in half horizontally and fill with the custard cream.
15. 15All done! Our SPELT ROSCÓN WITH CUSTARD CREAM is ready to enjoy.