Here is a sneak peek into our Christmas Eve dinner. We had prawns and foie gras as starters, then turkey with ciabatta and roasted chestnuts stuffing (for the vegan in the family I made a delicious sweet potato curry) and an apple tart (pie) for dessert.
Everything was delicious, the family was happy, we sang and laughed, and made sure everybody was in bed before NORAD Santa Tracker warned us Santa was on his way to Spain…
Now I’m getting ready for New Years Eve, but before that I wanted to share with you a recipe for a special bread we like to eat in Panama this time of year, the Rosca de huevo (egg bread would be the translation).
I love it because it is tender and a little sweet too, but not too much… it is almost like a brioche and goes wonderfully with another favorite dish at Christmas in Panama, roasted ham (our chosen dish for New Year). This was my first time making it from scratch and I have to say that I feel very proud of it. It’s been two days and the little piece that’s left is still tender, which is a valuable feature here in Madrid with such a dry climate.
- 2 cups warm water (110ºF/ 43ºC)
- 1/2 cup plus 1 tbsp sugar
- 1 1/2 tbsp instant dry yeast
- 3 eggs
- 1 tbsp salt
- 1. 120 kg flour
- 1/2 cup vegetable oil (sunflower)
- 1/4 flaked almonds
- 1 egg yolk mixed with one tbsp of water for brushing before baking
Mix 1 cup of warm water, 1 tbsp of sugar and yeast. Let it rest for 10 minutes until it bubbles up.
Pour in the bowl of our stand mixer, fixed with the dough hook, eggs, salt, water and sugar and mix well.
Add the yeast mixture and mix again, then slowly add flour and oil in 5 turns starting and ending with the flour.
Place the dough on a floured surface and knead. I don’t know exactly for how long we need to knead it, but not too long, maybe 10 minutes. Just have fun with it and use this time to release some stress.
Then, place the dough into a big bowl (floured), cover with a clean cloth and let it rest and rise for one hour.
After that time, turn it onto your work surface and DON’T knead again. Just divide it into three parts and form a braid, join both ends to make a ring, place it on your baking tray, cover again with a clean cloth and let it rest and rise for another hour.
Now, brush it with the egg yolk mixture and sprinkle some flaked almonds on top.
Bake at 180 ºC (350 ºF) for 20 to 25 minutes or until golden brown.
NOTE: With these quantities I made two “small” breads. These quantities can be doubled to make more breads or a very large one. Although if we do, there’s no need to add 6 eggs, only 5 will be necessary.
Enjoy and Happy New Year!!!
See you in 2017!!