ROSCA DE KINGS WITH TISANA "PASSION ORANGE"

Thread:

1/3 Tz. Prepared herbal tea Passion Orange by EURO TE

1/3 cup water

1/2 cup sugar

11g baking powder (1 sachet)

4 1/2 cups white wheat flour

1 tsp. Salt

1/3 cup milk

4 Eggs

150g Butter

1 Tbsp. Orange essence

Stuffed:

6 Tbsp. Passion Orange Fruit Tea EURO TE

1 pc. Cream cheese

Decoration:

1 pc. Egg yolk

8 Tbsp. Butter

1/3 cup sugar

1/3 cup flour

Candied fruit

Cherries

Preparation:

1. Prepare the herbal tea in water (90-95°C), infuse for 5 minutes, add sugar and yeast, let it ferment a little.

2. Make a well in a mixing bowl with the flour and salt, add the milk, the Tisana infusion, the eggs and the orange essence and slowly knead.

3. Add the butter at room temperature and continue kneading until you get a smooth and elastic dough that comes away easily; if necessary, add more flour.

4. Cover with a cloth and leave in a warm place until it doubles in size.

5. Turn the oven on to 160°C.

6. Once the dough has risen, punch it down and take the dough out to work with your hands, knead and roll it out into a rectangle, mentally divide it into 3 equal parts.

7. Place the fruit from the herbal tea (without water) in 1/3 of the center, and if desired, add pieces of cream cheese.

8. Fold the unfilled sides towards the center to form a long rectangle. Turn the rectangle over to form a ring. Place on a baking sheet or ovenproof dish. Let it rise slightly (covered with a cloth) before decorating (approximately 30 minutes).

9. Glaze the ring with egg yolks.

10. To prepare the sweet crust, mix the 8 tablespoons of butter with the sugar and flour using your hands. Form small balls with the crust mixture and flatten them. Place these on sections of the ring-shaped cake. Add pieces of candied fruit and whole cherries, alternating with the crust.

11. Bake the ring for 20 to 30 minutes or until golden brown. Serve in slices.

Olivia Medina
Tea Master, EURO TE