ROSCON
sweet dough
1 3/4 cups of warm water placed in a deep bowl with 1 1/2 tablespoons of kosher salt and 1 1/2 tablespoons of yeast let it sit to activate the yeast.
beat 4 large eggs and set aside
1/2 cup of melted butter, you may use canola oil, i use the butter.
mix in the melted butter to the yeast and slowly temper in the eggs, tempering would be that you slowly pour in the eggs down the edge of the bowl while you are stirring in the eggs with the yeast.
1/2 cup of honey
once you wet mixture is well incorporated slowly add in your 7 cups of unbleached flour in two batches.
you will not need to knead the dough just make sure that the mixture is well blended and that the flour and wet mixture are well incorporated and is not to wet or dry.
cover not airtight and let it rise for 2 hours in a cool place, you may use it after two hours or after two hours place in refrigerator and use the next day, will last for a week in fridge.
you will use a grapefruit size dough for each braided Roscon bread,
on the day you use is use a grapefruit size dough and roll between hands
cut dough into thirds
roll out each third into a 15 inch rope do this for each third.
braid the three ropes and make into a wreath let it sit for 20 minutes and then with some egg wash, which is one egg beaten brush the dough on top.
sprinkle some slivered almonds or dry fruit on top.
use a stone tray and if no stone tray use a regular cookie sheet with parchment paper.
place dough on tray and cook in a pre heated 350℉ for approximately 20 -25 minutes, until golden brown, this is a sweet bread and not a crusty bread like a french baguette.
while it is baking take some confectioner sugar 1/2 cup and add a tablespoon of cream and a tablespoon of orange juice with a teaspoon of orange liqueur
mix so that is thick and not runny for when you take the bread out of the oven and while it is cooling you will pour some icing on top so make sure it is a little bit thicker than runny for the heat of the bread will smooth it down.
ENJOY
