bad news is that the rush ) kings Roscon GM D
Ingredients: Mass driving
150g bread flour 60g fructose
milk 200ml 28gr baker's yeast mass
honey rum 40ml 20ml orange flower water 140 g butter
temperature pork 90g of fructose sugar 75gr
invested
zest of 1 orange zest of 1 lemon 2 eggs
500g bread flour 1 teaspoon salt
To paint
Garnish 1 egg fruit
Frosty, Ginda, almond slices, sugar
figurine, bean and currency
Preparation:
1 The mass driving in a bowl put the milk and heat a little (40 º) add fructose and dissolve, add yeast and dissolve, add flour and stir with a silicone spatula until it all well connected, let stand 20 minutes
2 The dough: Put all dough ingredients into the pan of the breadmaker in the order of the prescription and over the mass driving we have reserved, program No. 6 and when it beeps add salt and let the program finish
(Here I have divided the dough into two parts, one to make it in the pot and the other on the HTC)
3 º Remove the dough from the bakery and knead the surface the cut 5 seconds more or less equal pieces large and we FORMIT (stretch, flatten and round) put in the bowl of the pot GM D silicone based grease the walls a bit (but you have the silicone grease the pan well) to put the masses and put in half a emplatado ring (or whatever you are), leave to double its volume (1h or so) to paint with egg on top, put the candied fruit, moist sugar, almonds and cherries, cover with valve open, menu oven 35 minutes, remove cover and brown cap with turbo convection oven a few minutes, 150 º, left in the pan until completely cool, remove and serve with a good
chocolate
Kings Roscon Turbo Convection Oven
Mass is the same here I used the other half
Remove the bread dough and knead on the counter a few seconds with a tad of flour, make a ball in the center, stick your finger and you're making a fucking hole mass go through the hole and enlarged until is made a wheel, put the figurine, the bean and the currency (all wrapped in cling film)
The second weighed we will in the HTC. Preheat a few minutes at 125 º C, when it is hot, turn off the oven, and put the roasting pan on top of roast petite holes and greaseproof paper and above the mass of the roulade and the center of a Roscon round container is left closed to increase its size (1 hour). Now very carefully so as not to degas, and without removing the roulade from the oven, paint the top with egg, add the candied fruit, sprinkle with sugar and add the wet almonds, place the ring extensor, cover and leave 25 minutes at 150 º C, when finished, uncover and let it cool down inside
are very rich in flavor 
although I have to admit that he has been much more spongy which I've done in the pot GM D 
. the furnace has gone more quietly and less spongy for our liking, so if you taste the two
although I have to admit that he has been much more spongy which I've done in the pot GM D . the furnace has gone more quietly and less spongy for our liking, so if you taste the two 
Happy Kings. 
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