Whole Spelt Roscón

Here are the ingredients you need for this recipe

• 540g whole spelt flour
• 7g dry baker's yeast
• 2 eggs
• 150ml unsweetened soy milk
• 3 tablespoons homemade date syrup
• 1 tablespoon anise liqueur or orange blossom water
• 90ml extra virgin olive oil
• Zest of mandarins
• Vanilla extract
• Pinch of pink Himalayan salt

Method

1. 1Add the yeast to the lukewarm soy milk and let it rest.
2. 2Meanwhile, mix the flour with the salt, anise seeds, and mandarin zest.
3. 3Next, add the rest of the ingredients: eggs, date syrup, vanilla extract, olive oil, and the milk and yeast mixture.
4. 4Knead well for 10 min and let it rest in a bowl covered with a kitchen towel for 2 h or until doubled in size.
5. 5Once the time is up, knead again and shape into a roscón ring (you can place an oiled oven-safe ceramic bowl in the center to help keep the hole round).
6. 6Cover with plastic wrap and let it rest in the oven overnight so it doubles or triples in size.
7. 7The next day, preheat the oven to 180ºC, brush the top with plant milk, add toppings to taste, and bake for 18-20 min.
8. 8Let it cool with the oven door cracked open.
9. 9Once cooled, fill to taste. I like to fill it right before serving with mascarpone cheese mixed with unsweetened defatted cocoa powder.
10. 10And that's it! Our whole spelt Roscón is ready.