the pastry chef Elena Campal, from the Panod bakery (C/ Prim, 1) has won first prize in the V Championship for the Best Roscón in Madrid organized by the Gastroactitud portal. The prize is endowed with 2,500 euros in products from Mantequerías Arias, the main sponsor, which the winner will give to an NGO of their choice.
The roscón de reyes de Campal, classic cut, with almonds, pearl sugar and candied orange, has prevailed in the workshops Isabel Maestre Y Double V, who have taken the second and third prize, respectively. An award that has the endorsement of a jury made up, among others, by the pastry chef Ricardo Vélez, from the Moulin Chocolat pastry shop, winner of the first Championship held in December 2018 to choose the best roscón 2019; Antonio García de Panem, champion of the previous edition; and Mario Ortiz from Brulèe Pastelería, winner in the 2021 edition.
The Panod roscón, weighing half a kilo, is priced at €24.95, but Campal has shared his recipe, in case anyone wants to try making it at home.
Ingredients and percentages:
- Flour: 234gr / 100%
- Sugar: 27gr / 11.5%
- Honey: 27gr / 11.5%
- Salt: 5gr / 2.1%
- Butter: 70gr / 30%
- Egg: 84gr / 36%
- Orange blossom water: 18gr / 8%
- Fresh orange zest: 1gr / 0.3%
- Water: 8gr / 3.2%
- Yeast: 26gr / 11.4%
- Decoration: Almond: 40gr /17%
- granulated sugar: 20 gr/8.5%
- Candied orange: 42 gr/ 18%
Elaboration:
We put the flour in the freezer before kneading it for 15min. Grate the skin of the orange. Mix water, flour, sugar, honey, salt, egg and orange blossom water and knead for 35 minutes. When the dough acquires body, we add cold butter in cubes and continue kneading until the butter is homogenized. When the butter is incorporated, we continue to knead and add the fresh yeast. When the dough is at 23 degrees, we add the orange peel. We check that the dough has developed the glutimal mesh well. Let the dough rest for 30 minutes at 4 degrees and then roll. We ferment for 75 minutes at 28 degrees and with a humidity of 80%. We paint with egg and salt. Add pearl sugar and almonds, Bake for 20 minutes at 170 degrees When we take it out of the oven, we hit it on the tray so that it keeps the ideal shape. Decorate with candied orange cubes.
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