- 1package active dry yeast
- 1tbsp loose tea leaves
- 1tsp grated lemon zest
- 1/4 lb unsalted butter, softened to room temperature
- 1 tbsp shortening
- 1/2 cup white sugar
- 1/2 tsp salt
- 1 tbsp brandy
- 1/2 cup milk, scalded and cooled
- 5cups unbleached, all-purpose flour
- Vegetable oil, as needed to coat the dough
- 1 egg, lightly beaten
- 1 1/2 tbsp coarse sugar crystals
- 1 quart whipping cream
- 3/4cup white sugar, (for the cream)
- crushed Marcona almonds, for garnish
- diced candied orange peel, for garnish
Dissolve the yeast in 1/4 cup of warm water.
Simmer 1/2 cup of water with the tea leaves and cloves for 10 minutes, covered. Strain out and discard the cloves and tea leaves. Add the lemon zest to the flavored water and allow to cool.
Beat the butter, shortening, sugar and salt together until fluffy. Thoroughly incorporate the 2 eggs, then add the brandy, milk, the water-lemon mixture and the bloomed yeast. Mix in the flour gradually with a wooden spoon until a soft and slightly sticky dough is obtained. Knead on a floured working surface, adding more flour as needed, until springy and very smooth, about 5 minutes.
Coat a bowl with vegetable oil and add the dough, rotating and turning to coat with the oil. Cover with a towel, and place in a warm spot out of drafts to double in size, about 2 hours.
Punch down dough and knead again for 5 minutes. Allow to rest for 15 minutes. Roll the dough into a long rectangle; roughly 2 feet by 6 inches. Place a good luck coin or some other item, such as a small ceramic figurine randomly on the dough. On another part of the dough, place the dried bean. (Note: these small items could cause a choking hazard. Be sure to warn diners of the inserted items, or exclude if you prefer.) Roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic ring, and pinch the ends together to seal. Place ring on a parchment-lined or lightly greased baking sheet, rearranging until again a ring shape.
Preheat oven to 350° F. Decorate the ring with candied fruit slices or candied cherries if desired, pushing them slightly into the dough. Let the ring rise in a warm spot about 1 hour, or until double in size. Mix a teaspoon of water with the beaten egg and brush the surface of the dough, sprinkle with the coarse sugar, and bake in a 350° F oven 35-40 minutes, or until a deep golden brown. Cool on a rack.
Whip the cream and remaining sugar until thick and fluffy. Cut the roscón in half horizontally, spread the whipped cream on the bottom half, then place the other half on top.
Add alternate garnishes as desired.
Serve with a thick cup of Spanish hot chocolate!