Taking advantage of the fact that such a magical date is approaching, I wanted to end the year by sharing with you a very cool and special recipe: the vegan Roscón de Reyes. And my goodness, what a roscón has come out! Super tasty and with a lot of aroma, and a crumb… oh, what a crumb! It is tender and spongy that will leave you amazed. This roscón is proof that biscuits without eggs are just as good (or better).

‚ÄúWhoever the King finds is crowned, and whoever receives the bean, the rosc√≥n pays.‚ÄĚ

Ingredients
For the dough:
  • 90 gr. of flour flour
  • 50 gr. of natural soy milk without sugar
  • 2 gr. of fresh yeast
For soy milk infusion:
  • ¬Ĺ branch of cinnamon
  • Half orange peel
  • Half lemon peel
  • 120 gr. of natural soy milk without sugar
For the dough:
  • 142 gr. of dough
  • 340 gr. of flour flour
  • 60 gr. of margarine
  • 45 gr. of sunflower oil
  • 120 gr. of infused soy milk
  • 80 gr. of sugar
  • 15 gr. of fresh yeast
  • 5 gr. of salt
Others:
  • 14 gr. of orange blossom water
  • 8 gr. of anise essence
  • Candied fruit, sliced or chopped almonds, sugar
  • A bean and a king figurine
  • For the marzipan filling:
  • 200 gr. of ground almonds
  • 150 gr. of icing sugar
  • 30 ml. of water
Preparation
The day before we will prepare the sourdough and milk infusion:
  1. On the one hand, we boil the 120 g of soy milk with the cinnamon stick, the lemon peel and the orange peel, and let it infuse in an airtight container in the fridge for 24 hours.Vegan Roscón de Reyes
  2. On the other hand, we dissolve the yeast in the 50 gr. of soy milk, add the flour and knead for a couple of minutes. We keep this dough in an airtight container in the fridge for 24 hours.Vegan Roscón de Reyes
The next day we prepare the roscón de reyes:
  1. First we take the infused milk that we had in the fridge, we remove the orange and lemon peel and the cinnamon stick, and add the orange blossom water and the aroma of anise. We weigh the liquid we have. Having boiled the milk the day before, some of the liquid evaporated. Add water to obtain 120 gr. of liquid.
  2. Now, we mix all the ingredients of the dough except the margarine. It is very important to incorporate the liquid part little by little. Once the ingredients are mixed, let stand for 10 minutes.Vegan Roscón de Reyes
  3. After the cooking time rest, knead for 5 minutes, folding the dough on itself and rolling it on the work surface.Vegan Roscón de Reyes
  4. Add the diced margarine and mix by squeezing and dragging the dough and the margarine between your fingers. Let rest for 2 minutes and knead for 8 or 10 minutes, until the dough is smooth and shiny. It is very important to knead well at this point, as it will be the key to obtaining a spongy dough.Vegan Roscón de Reyes
  5. Let the dough ferment in a bowl until it doubles in volume. In a cold environment, the dough will take longer to rise, so if you have a very cold kitchen, it is a good idea to move the dough to a warmer part of the house or turn on a stove. But neither is it necessary to be hot enough to start sweating.Vegan Roscón de Reyes
  6. While we wait for the light mass, we prepare the marzipan. Mix the ground almonds, icing sugar and water to form a soft dough. We keep it covered in the fridge.Vegan Roscón de Reyes
  7. When the dough has risen, we pass it to the table and loosen it, squeezing it forcefully by hand. Make a ball with the dough, cover it and let it rest for 15 minutes before forming the roscón.Vegan Roscón de Reyes
  8. We spread a little flour on the work surface and with the help of a rolling pin we stretch the dough, giving it a rectangular shape. On the longest edge of the rectangle, we place a marzipan churro and hide the king and the bean in it.Vegan Roscón de Reyes
  9. Roll the dough on itself from the edge where we have the marzipan.Vegan Roscón de Reyes
  10. As a result, we will have a cylinder of filled dough, we will place it on top of a sheet of baking paper, and we will close it by bringing the edges together, pinching the dough a little and pressing so that it seals well.< img src="https://delantaldealces.com/wp-content/uploads/2015/12/roscon-rey es-vegano-10.jpg" width="752" height="940" class="aligncenter size-full" title="Vegan Roscón de Reyes" alt="Vegan Roscón de Reyes">
  11. Now that we have the roscón, let it rise until it practically softens its volume (approximately 1 hour and a half). When it has risen, we paint the roscón with a little syrup (or water with icing sugar).Vegan Roscón de Reyes
  12. Now it’s time to decorate the rosc√≥n with the candied fruits, almonds, sugar…Vegan Rosc√≥n de Reyes
  13. We bake our vegan Rosc√≥n de Reyes for 30-35 minutes at 190¬ļ.
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