// Lactose free roscón de reyes

Irresistible and very light

I share this roscón recipe my way!! It is a very light lactose-free roscón with a super delicious flavor. The texture is very tender and it lasts perfectly for 3 or 4 days. It is a faster and less complicated process than the traditional bagel, but it will still take time... although I assure you that it will be worth it 🤗😋💛

Ingredients

💛Roscón

🤴70ml lactose-free whole milk @kaikusinlactosa

🤴35g fresh yeast Levanova

🤴3 eggs @pazodevilane

🤴110g sugar

🤴130g lactose-free softened butter

🤴450g + 20g strength flour harimsa

🤴1 pinch of salt

🤴3 or 4 tsps of orange blossom water or to taste

🤴Lemon zest to taste

🤴Orange zest to taste

💜Lactose-free cream filling

💫400ml whipping cream @kaikusinlactosa

💫60g icing sugar

🧡Roscón decoration

✨Moist sugar

✨Laminated almond

✨Candied fruit

Elaboration: Roscón

🤴🏻Heat the milk in the microwave until it is lukewarm

🤴🏻Crumble the yeast into pieces and dissolve it in the milk with two tablespoons of flour (of the 450g) and two tablespoons of sugar (of the 110g). Cover with film and let rest until it ferments, it will take about 20 min approx.

🤴🏻In the bowl of the mixer, put all the ingredients, except the butter and the 20g of flour, mix a little with a spatula, put the dough hook on and start kneading

🤴🏻Add the ointment butter and continue kneading

🤴🏻Add the 20g of flour and continue kneading until the dough is elastic

🤴🏻Remove the dough from the bowl and knead a little with your hands (grease your hands with a little sunflower oil or lactose-free butter to make it easier to manipulate the dough)

🤴🏻Put the dough in a previously oiled bowl with a little oil, cover with film and let it rest until it doubles its size. It takes about an hour, depending on the ambient temperature.

🤴🏻Remove the dough from the bowl, remove the air from the dough, stretch and shape a roscón

🤴🏻Cover with transparent film or a cloth and let it double in size (it will take 1 hour and a half or 2 hours approx., depending on the room temperature)

🤴🏻Paint with egg (I always use a yolk with a tablespoon of milk) and decorate to taste

🤴🏻Bake at 165ºC 18min. (heat up and down without fan). Before removing the roscón, click with a toothpick and check that it comes out dry

🤴🏻Remove from oven and let cool

Elaboration: Lactose-free cream

💫Put the cream in a bowl and beat until it whips a little

💫Add the icing sugar little by little and beat until the cream is well whipped

💫The cream is ready to fill the roscón

Roscón assembly

🌟Open the roscón in half

🤴🏻Separate the two halves trying to leave the two parts well placed so that they fit after putting the cream

🌟Put the cream in a pastry bag and evenly cover the bottom half of the bagel (you can put the surprises in this step)

🤴🏻Cover with the upper half of the roscón, being careful not to break it and trying to make it fit well

🌟Roscón assembled 🤗😋

Note

👩🏻‍🍳Even if it doesn't have lactose, I assure you that you won't notice, its flavor and texture is really delicious

👩🏻‍🍳To preserve it (if you haven't eaten it whole) keep it in a tupperware container with a tightly closed lid in the fridge and take it out a few hours before eating it

👩🏻‍🍳You can make this roscón with lactose using the same recipe. You just have to change the lactose-free ingredients for others with lactose

I hope this homemade recipe will help you and encourage you to prepare your own Roscón de Reyes!!