Recipe for the traditional Easter Rosca

Arrives Easter and with it its traditional rituals that invite, among other things, to eat Easter Rosca.

To prepare it without using an oven, from Essen we bring you an easy and delicious recipe to share.

Easter Rosca Recipe

Part: Casserole 24 Aqua +Savarin 24

Cooking time: 1 hour

Function: Dough oven

INGREDIENTS:

For the previous dough:

• 125 gr. flour
• 60cc. milk
• 10 gr. fresh yeast
• 10 gr. Honey
• For the mass:
• 75cc. milk
• 30 gr. fresh yeast
• 2 un. egg
• 100 gr. sugar
• 1 tbsp. vanilla essence
• 1 tbsp. lemon zest
• 1 tsp. fine salt
• 375 gr. flour
• 100 gr. Oily butter
• For the pastry cream:
• 3 un. bud
• 60 gr. sugar
• 250cc. milk
• 30 gr. corn starch
• 1 tbsp. vanilla essence

To decorate:

• c/n cherries in syrup
• w/n polished fruit
• c/n granulated sugar

PREPARATION:

For the previous dough, mix the flour, milk, yeast and honey in a bowl until you obtain a smooth dough. We let it rest covered in a warm place for 30′.

For the dough, we mix the previous dough with the milk, yeast, egg, sugar, essence, zest, salt and flour. We knead until everything is integrated.

Finally, we add the pomaded butter and continue kneading until we obtain a smooth dough that comes away from the counter.

We roll the dough and place it in the savarin. Let it rest for 30 minutes and cook, covered, over low heat for 1 hour.

For the pastry cream, boil the milk with half the sugar.

We mix the other half of the sugar with the yolks and starch.

When the milk comes to a boil, pour half of it over the yolk mixture and beat to integrate. Pour it back into the saucepan and cook, stirring all the time, until it thickens. We cool.

We decorate the donut with the pastry cream, cherries, polished fruit and granulated sugar.