Vegan Roscón de Reyes filled with Cream (no butter and no egg)

Welcome to the last recipe of the year!

Today is December 30, which means that tomorrow is the end of the year. And how could it be otherwise, I have to start by thanking you for this crazy 2017. I started the year without being able to know how wonderful this year was going to be, and I have to say that if they had told me, I would never have believed it.


10 grams Fresh Yeast (which comes in cubes, not powder)
80 ml of Hazelnut Milk (1/3 cup)
130 grams of Strength Flour (almost 1 cup)
120 ml of Hazelnut Milk
20 grams of Fresh Yeast
360 gr of Strength Flour + reserve
1 lemon
2 Oranges
1 Cinnamon Stick
1/2 Vanilla Pod
1 Soy yogurt flavor Vanilla (125 gr approx.)
1 dash of Olive Oil
3 tablespoons of Agave Syrup
Two cups of Hazelnut Milk
1 Piece of Lemon Peel
1 Piece of Orange Peel
1/2 Vanilla Pod
7 Tablespoons of Corn Starch (also known as Fine Corn Flour or Cornstarch)
1 Yogurt Vanilla flavored soy sauce (125 gr approx.)
Agave syrup to taste
Agave syrup
Sliced almonds
Grated Lemon ura
Orange zest
*We will need parchment paper, a fine strainer, a circular object to preserve the central shape of the Roscón de Reyes (I used a metal plating ring, see the photos below) and some rods.

Step by step

The night before:

The night before we must prepare the ferment to let it rise for about 12 hours. Since we need this waiting time, we are going to take the opportunity to also prepare Flavored vegetable milk, to add more flavor to our Vegan Roscón de Reyes.

  1. We’ll start with the ferment. To do this, we take the 10 grams of fresh yeast and reserve them. Meanwhile, in a saucepan, slightly heat the 80 ml of Hazelnut milk. The idea is that it is warm, so we will only heat it for 1 minute, or less.
  2. When the Hazelnut Milk is already warm, we pour it into a bowl and add the yeast. Next, we undo it completely with the help of a fork.
  3. When we already have the yeast completely undone, We will add the 130 grams (almost 1 cup) of Strength Flour little by little. To avoid lumps, we will sift the flour by passing it through a very fine sieve.
  4. We load our flour sieve and shake it gently while we drop the flour on the Hazelnut Milk. Without releasing too much flour, remove the strainer and stir until the flour is integrated with the milk.
  5. Repeat this process until all the flour is used up. It is likely that this moment will take a long time, but it is important that the flour passes through the strainer and that it is stirred patiently. We’ll save lumps and the result will be worth it.
  6. When we have finished all the flour, the dough will be slightly sticky but pliable. We round it (shape it into a ball) and let it rest until the next morning, inside the bowl covered with a clean cloth.

    Ideally, let the dough rest at room temperature (about 20 degrees), in a heated room or, at least, inside the oven.

  7. On the other hand, we are going to prepare the flavored milk, which will be the milk that we will use to make the dough. To do this we just have to put 120 ml of Hazelnut milk in a cup and add a slice of orange peel, another slice of lemon peel, a stick of cinnamon and half a vanilla pod.
  8. Cover the cup with a saucer and let it sit at room temperature overnight.

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The next day:

After standing overnight, the ferment should have doubled or even tripled in size. For now, we reserve it and we are going to prepare the base of the dough for our Vegan Roscón de Reyes. 

  1. Remove the pieces of cinnamon, vanilla and the slices of fruit skin from the milk and pour it into the bowl. If the room temperature is cold, the ideal is to heat the milk a little until it is lukewarm.
  2. Add the 20 gr of yeast to the bowl of milk and melt it completely with the help of a fork.
  3. On the other hand, we weigh the 360 grams of Strength Flour and reserve.
  4. Let’s flavor the Roscón de Reyes. To do this, we squeeze the juice from half an orange and add it to the bowl.
  5. We also empty the content of 1 vanilla-flavored soy yogurt and stir well.
  6. Continue adding the zest of 1 lemon and 1/2 orange to the bowl, a long splash of Olive Oil and 3 tablespoons of Agave Syrup.
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    The amounts of sweetener are indicative, it will depend a lot on how sweet the milk we use is.

  7. Stir well with a few rods or a fork, leaving the mix as homogeneously as possible.
  8. Now knock to recover the ferment. We take it out of the bowl, knead it and add it to the bowl. It will be easier to undo it in the milk if you chop it before.
  9. Undo and chop the ferment, mixing it as well as possible. Help yourself by mashing it with a fork if you need to. Don’t worry if there are pieces left, there is still a lot of mixing and kneading left.
  10. When the ferment is a bit more broken down, add the flour little by little, sifting it with a sieve just as we did the day before with the ferment .  Sift and stir until all the flour is finished.
  11. When we have added all the flour, we will have left a manageable dough, although somewhat sticky. Carefully, we give it a rounded shape, leave it in the bowl and cover it with a cloth. We will let it rest for 1 hour.
  12. After the hour, we flour our hands, the surface of the countertop and remove the dough from the bowl. Knead it gently, trying to give it a rounded shape. If it sticks to your hands, sprinkle another bit of flour on top to give the dough a soft and manageable surface.
  13. Take the ball and insert a finger in the center, and carefully, go widening it to make something like a giant donut. The space has to be big enough to be able to insert our round mold in the center of the vegan Roscón de Reyes.
  14. Leave the dough on a tray lined with baking paper so we don’t have to lift it later.
  15. Now yes,we grease the sides of the ring/circular mold with Olive Oil and insert it into the center, trying not to pinch the bottom of the roscón. Arrange the dough, ensuring that the entire contour has the same thickness.
  16. Now, we will let it rise for a total of 2 hours, covered with the same cloth as before.
    < img class="aligncenter size-large wp-image-5750" src=" -1024x384.jpg" alt="" width="1024" height="384">
  17. Now we are going to prepare the Cream that our Roscón will have. So we mix in a pot the milk, a Cinnamon Stick, half a Vanilla pod cut vertically (we open it so that its content comes out and more flavor), a splash of Agave Syrup, a slice of Orange peel and another slice lemon peel.
  18. Turn on the fire at medium-low strength and leave it for about 10 minutes. Then, lower the heat to a minimum, remove the pieces of cinnamon and skins, and gradually add the 7 tablespoons of Corn Flour . Ideally, sift it as well.
  19. Using a whisk (or a fork)stir continuously to prevent lumps from forming. The cream will begin to thicken quickly, so when it is already thick, turn off the heat and continue stirring until you get a smooth and homogeneous cream.
  20. Add the vanilla-flavored Soy Yogurt and stir vigorously.
  21. Reserve the cream at room temperature.
  22. When 2 o’clock has passed hours of raising the Roscón, we pre-heat the oven to 180 degrees, lit from above and below with a fan.
  23. It is time to decorate the Roscón. To do this, paint the entire upper part of the Roscón with plenty of Agave Syrup (see the 2nd photo).
  24. Next, cut two slices of Orange, cut them in half and place them on the Roscón.
  25. We continue with the decoration by adding abundant sliced almonds and lemon and orange zest. 
  26. Introducing the roscón in the oven, maintaining the temperature at 180º, for about 40 minutes (or until the roscón is golden brown).
  27. Remove it from the oven and let it cool. Then, we remove the ring, we paint it with a little more Agave Syrup.
  28. We cut our vegan Roscón de Reyes in half and fill it with the Hazelnut and vanilla cream. If you notice the cream is very thick, you just have to add a little Hazelnut Milk and stir well.

    It is important do not cut the Roscón while hot, because it could break.

  29. We close the Roscón de Reyes and serve!
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