- 1package dry yeast
- 1tablespoon loose tea leaves
- 1teaspoon grated lemon
- 1/4 pound unsalted butter
- 1 tablespoon shortening
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon brandy
- 1/2 cup milk, scalded and cooled
- 5cups unbleached, all-purpose flour
- candied fruit slices
- 1 egg, lightly beaten
- 1 1/2 tablespoons coarse sugar crystals
- 1 quart whipping cream
- ¾ cup white sugar
Preheat oven to 350° F. Dissolve the yeast in 1/4 cup of warm water.
Simmer 1/2 cup of water with tea leaves, lemon rind, and cloves for 10 minutes, covered. Cool. Discard the cloves.
Blend the butter, shortening, sugar and salt. Beat in 2 eggs, then add the brandy, milk, the water-and-lemon mixture and the softened 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, about 5 minutes.
Coat a bowl with vegetable oil and add the dough, rotating to coat with the oil. Cover with a towel, and place in a warm spot to double in size, about 2 hours. Punch down and knead again 5 minutes. Insert a good luck coin or some other item, such as a small ceramic figurine. In another part of the dough, insert a dried fava bean. (Note: these small items could cause a choking hazard. Be sure to warn diners of the inserted items, or exclude if you prefer.)
Shape the dough into a large ring, pinching the ends to seal. Place on a lightly greased cookie sheet. Decorate with candied fruit slices, 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 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.