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Ingredients

● Sponge: 30 gr of yeast; 1 tablespoon of honey; 120cc of warm milk.
● Dough: 500 gr. flour 0000 ; 3 eggs; 150 gr. sugar; 100 gr. butter; 1 pinch of salt; 1/2 lemon zest; 1/2 orange zest.
● Pastry cream: 4 eggs; 300 gr.sugar; 100 gr. 0000 flour; 40 gr. corn starch; 1 litre of whole milk; 1 tablespoon of vanilla essence.
● To decorate: Maraschino cherries, granulated sugar, pastry cream, polished fruits, syrup n/q.

Preparation

HOW TO MAKE THE DOUGH

1. Mix the warm milk with the fresh yeast and the honey.
2. Let it grow for about 10 minutes, until it becomes a sponge. Mix the flour and the salt in a bowl.
3. Make a hole in the middle and add the eggs with the sugar and the zest.
4. Mix the liquids, add the yeast sponge and start mixing with the flour.
5. Once a dough is formed, put it on the kitchen working top and add the butter little by little.

SHAPE THE DOUGHNUT AND LET IT LEAVEN

1. Knead with soufflé movements until you obtain a smooth dough that does not stick to the kitchen working top.
2. Shape the dough into a ball and place it on a floured kitchen working top.
3. Make a hole in the middle of the dough using your floured elbow. The hole must be large, otherwise it will close during the leavening process.
4. Place the dough in a cake pan. Place a buttered cake pan in the middle to prevent the hole from closing.
5. Let it leaven for 30 minutes.
6. Decorate it with pastry cream.
7. Brush the rest of the doughnut with egg.
8. Bake at 180ºC for 20 to 30 minutes.

DECORATE WITH SYRUP AND FRUITS

Once out of the oven, brush with syrup and decorate with maraschino cherries, polished fruit and granulated sugar.

Did you know that many countries have their own “rosca de pascuas”?

Mona de Pascuas (Spain), Kulich (Russia), Ostertorte (Germany), Colomba (Italy), Pan de Pascua (Chile), Roscón Pascual (Mexico).

Photo: Madridtienemiga.