Makes one large or two small roscónes
Bread
400g strong white bread flour
Pinch of salt
7g (one sachet) fast action dried yeast
80g caster sugar
180g soy milk at room temperature
15ml orange blossom water
Zest of an unwaxed lemon
Zest of an unwaxed orange
1 teaspoon vanilla extract
70g vegan butter e.g. Naturli or Flora Plant, soft and at room temperature
Decoration
50g apricot jam
Candied fruit e.g. glace cherries, angelica, orange slices
1 tablespoon of icing sugar
Cream
400ml vegan double cream e.g. Coconut Collaborative, Elmea or Flora
50g icing sugar
1 teaspoon vanilla extract
3 teaspoons Ultratex (optional)
Method
Prepare the cream first by whipping this with the vanilla extract and icing sugar until it forms peaks. If you are using Ultratex, which helps to firm the cream, sprinkle this in and whip the cream again. Allow the cream to chill for at least an hour.
Mix the flour, salt, yeast and caster sugar in a large bowl. Pour in the milk, vanilla extract and orange blossom water and stir until it roughly comes together.
Add the orange and lemon zests, then the soft room temperature butter. Knead the dough for 10 minutes by head or in a mixer with a dough hook until it is smooth and there is tension across the surface.
Put the dough back in the bowl and cover with a damp tea towel or cling film. Leave it in a warm place until it has roughly doubled in size – this usually takes one to two hours depending on room temperature.
Tip the dough onto a lightly floured surface and gently shape it into a ball. If you are making two roscónes, divide the dough in half at this point and make two balls.
Push your finger through the centre of the ball to create a hole, then gently widen the hole until the dough has formed a wreath-shaped ring.
Place the dough on a baking tray lined with parchment and reshape if necessary. Cover loosely with a damp tea towel or cling film, and leave in a warm place to prove for about an hour until the dough is fat and puffy.
Pre-heat the oven to 180 degrees Celsius.
Put the apricot jam in a small bowl and brush it all over the dough – it helps to microwave the jam for 20 seconds first. Then decorate the top with chopped candied fruit. The jam will help the fruit to stick, but make sure to push the pieces in firmly.
Bake for 20-25 minutes until golden brown, then allow the bread to cool completely on a wire rack.
Once it has cooled completely, use a small serrated knife to slice the bread in two, Lift off the top half, pipe in the cream, place the top half back in place and dust with icing sugar. Serve immediately.
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