Cooking time: 30min

Total: 65min

The day before we will prepare the mother mass and the infusion of milk:

On the one hand, boil the 120 g of soya milk with the cinnamon stick, the lemon peel and the orange peel, and leave it to infuse in a hermetic container in the fridge for 24 hours.

On the other hand, dissolve the yeast in the 50 gr. of soy milk, add the flour and knead for a couple of minutes. Keep this dough in an airtight container in the fridge for 24 hours.

The next day we prepared the Vegan kings roscone:

First, we take the infused milk we had in the fridge, remove the orange and lemon peel and the cinnamon stick, and add the orange blossom water and the anise aroma. We weigh the liquid we have. Having boiled the milk the day before, part of the liquid evaporated. We add water until we obtain 120 gr. of liquid.

Now, we mix all the ingredients of the dough except the margarine. It is very important to incorporate the liquid part little by little. Once the ingredients have been mixed, let it rest for 10 minutes.

After the rest time, knead for 5 minutes, folding the dough on itself and rolling it over the work surface.

Add the margarine in cubes and mix by squeezing and dragging the dough and margarine between your fingers. Leave to stand for 2 minutes and knead for 8 or 10 minutes, until the dough is smooth and shiny. It is very important to knead well at this point, as it will be the key to obtaining a spongy dough.

Let the dough ferment in a bowl until it doubles in volume. In a cold environment, the dough will take longer to rise, so if you have a very cold kitchen, it's a good idea to take the dough to a warmer part of the house or light a stove. But you don't need the heat to get sweaty either.

While we wait for the light dough, we prepare the marzipan. Mix the ground almonds, icing sugar and water until a tender dough is formed. We keep it covered in the fridge.

When the dough has been raised, put it on the table and degas it, squeezing it forcefully with the hand. Make a ball with the dough, cover it and let it rest for 15 minutes before forming the roscone.

Spread a little flour on the work surface and with the help of a roller stretch the dough, giving it a rectangular shape. At the longest edge of the rectangle, place a marzipan churro and hide the king and the bean in it.

We roll the dough on itself from the edge where we have in marzipan.

As a result, we will have a cylinder of stuffed dough, place it on top of a sheet of baking paper, and close the edges together, pinching the dough a little and making pressure so that it seals well.

Now that we have the roscone, we let it take until it practically lightens its volume (approximately 1 hour and a half).

When it is ready, paint the roscone with a little syrup (or water with icing sugar).

Now it's time to decorate the roscone with candied fruits, almonds, sugar...

We bake our vegan Three Kings Roscone for 30-35 minutes at 190º.

I let you try this recipe and tell me what you think! ;)