{"id":6580,"date":"2021-01-06T16:32:53","date_gmt":"2021-01-06T19:32:53","guid":{"rendered":"https:\/\/holavegan.com\/?p=6580"},"modified":"2026-04-12T18:24:57","modified_gmt":"2026-04-12T21:24:57","slug":"roscon-de-reyes","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/roscon-de-reyes\/","title":{"rendered":"Rosca de Pascua"},"content":{"rendered":"
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Ac\u00e1 somos CERO celebraciones religiosas, de hecho, somos cero religi\u00f3n. Lo que rescato de las celebraciones religiosas, son las tradiciones culinarias. As\u00ed es como dos veces al a\u00f1o, tengo la excusa perfecta para preparar la rosca de (reyes o pascua) como lo hac\u00eda nuestra madre e invitar a su alma a mi cocina, de la mano del perfume del agua de azahar.<\/p>\n\n\n\n

Nuestra mam\u00e1 era muy cocinera y muy amasadora y si bien, siempre estaba preparando facturas, pan y cosas ricas, la rosca con crema pastelera era una de las cosas que m\u00e1s esper\u00e1bamos.<\/p>\n\n\n\n

Para reyes y para pascua (y creo que otras tantas veces al a\u00f1o m\u00e1s) armaba dos roscones enormes que acomodaba en pizzeras.<\/p>\n\n\n\n

Le sal\u00edan esponjosos, dulzones y con un sabor absolutamente delicioso.<\/p>\n\n\n\n

Y cada vez que meto una de estas roscas en el horno y el perfume comienza a invadirlo todo, es inevitable transportarme a esas tardes en casa, compartiendo la rosca en familia.<\/p>\n\n\n\n

Dejando un poco de lado la parte emocional, voy a pasar a la parte pr\u00e1ctica.
En este blog, van a encontrar esta otra receta de rosca,<\/a> que Marula prepara en cacerola.
Tanto la masa como la crema pastelera son diferentes a esta que les comparto yo, entre otras cosas, porque Maru no usa agua de azahar en su rosca y para m\u00ed, el agua de azahar es el esp\u00edritu de la rosca, aunque claro, es cuesti\u00f3n de gustos.<\/p>\n\n\n\n

Mi receta se basa en la receta de Rosc\u00f3n de Ib\u00e1n Yarza, mi panadero favorito de todos los tiempos. El prepara la rosca con prefermento (tambi\u00e9n llamado masa vieja o masa de arranque), que es un tipo de masa madre (aunque no de fermentaci\u00f3n natural), esta masa se prepara preferentemente el d\u00eda anterior, para que desarrolle complejidad de sabor en la masa.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Mi adaptaci\u00f3n vegana es simple, cambi\u00e9 la leche por leche de soja (pueden usar tambi\u00e9n de almendras) y la manteca por margarina (pueden usar tambi\u00e9n aceite de coco).<\/p>\n\n\n\n

En Espa\u00f1a, el t\u00edpico rosc\u00f3n no lleva crema pastelera, sino que est\u00e1 cortado al medio y relleno con nata batida (crema chantilly). <\/p>\n\n\n\n

Mi versi\u00f3n, al ser como la de mi mam\u00e1 (pero libre de crueldad) lleva pastelera, pero pueden obviarla si no les gusta.<\/p>\n\n\n\n

Por encima, lo t\u00edpico es poner cerezas escarchadas y az\u00facar, a mi a veces me gusta ponerle sobre la pastelera almendras fileteadas y espolvorear con az\u00facar impalpable.<\/p>\n\n\n\n

Bueno, aqu\u00ed les dejo la receta y espero que se animen a probarla, si no llegan para reyes, pues para pascua!<\/p>\n\n\n

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Rosc\u00f3n de Reyes (o Pascua)<\/h2>\n \n <\/div>\n \n
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Ingredients<\/h3>

Para el pre-fermento<\/h4>
  • 90<\/span> G day<\/span> harina de panader\u00eda<\/span><\/li>
  • 1<\/span> cucharadita de<\/span> levadura seca<\/span><\/li>
  • 50 <\/span> G day<\/span> leche de soja<\/span> (o de almendras)<\/span><\/li><\/ul><\/div>

    Para la masa<\/h4>
    • 140<\/span> G day<\/span> pre-fermento<\/span><\/li>
    • 350<\/span> G day<\/span> harina de panader\u00eda<\/span><\/li>
    • 50<\/span> G day<\/span> harina de centeno<\/span> (o harina integral)<\/span><\/li>
    • 130<\/span> G day<\/span> az\u00facar org\u00e1nico<\/span><\/li>
    • 1<\/span> cucharadita de<\/span> sea salt<\/span><\/li>
    • 1<\/span> cucharadita de<\/span> levadura seca<\/span><\/li>
    • pizca de c\u00farcuma<\/span><\/li>
    • la ralladura de 1 lim\u00f3n<\/span><\/li>
    • la ralladura de 1 naranja<\/span><\/li>
    • 2<\/span> cucharaditas de<\/span> agua de azahar<\/span><\/li>
    • 100<\/span> G day<\/span> leche de soja<\/span> (o de almendras)<\/span><\/li>
    • 60<\/span> G day<\/span> margarina vegetal<\/span> (o aceite de coco s\u00f3lido)<\/span><\/li><\/ul><\/div>

      Para la crema pastelera<\/h4>
      • 2<\/span> tazas de<\/span> leche de soja<\/span> (o de almendras)<\/span><\/li>
      • 4<\/span> tablespoons of<\/span> az\u00facar org\u00e1nico<\/span><\/li>
      • 1<\/span> cucharadita de<\/span> vanilla extract<\/span><\/li>
      • pizca de c\u00farcuma<\/span><\/li>
      • 4<\/span> tablespoons of<\/span> almid\u00f3n de ma\u00edz<\/span> (o arrurruz)<\/span><\/li>
      • 1<\/span> cucharada de<\/span> margarina<\/span> (o aceite de coco s\u00f3lido)<\/span><\/li><\/ul><\/div>

        Para decorar<\/h4>
        • cerezas escarchadas<\/span><\/li>
        • palitos de az\u00facar<\/span><\/li>
        • almendras fileteadas<\/span><\/li>
        • az\u00facar impalpable<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>

          Para el pre-fermento<\/h4>
          • En un cuenco, mezclar todos los ingredientes formando una pasta, tapar con film y dejar fermentar por media hora. Luego colocar en la heladera hasta el d\u00eda siguiente.<\/span><\/div><\/li>
          • Este proceso no es fundamental, pero si aporta un mejor sabor al rosc\u00f3n, para una versi\u00f3n m\u00e1s r\u00e1pida, se puede usar en su lugar masa madre o directamente se puede obviar.<\/span><\/div><\/li><\/ul><\/div>

            Para la masa<\/h4>
            • En un bol, mezclar las harinas, el az\u00facar, la levadura y la sal.<\/span><\/div><\/li>
            • Agregar el pre-fermento o la masa madre.<\/span><\/div><\/li>
            • En un cuenco, mezclar la leche, el agua de azahar, las ralladuras y la c\u00farcuma.<\/span><\/div><\/li>
            • Incorporar este l\u00edquido a la masa y unir para amalgamar.<\/span><\/div><\/li>
            • Agregar la margarina o el aceite de coco s\u00f3lido en trozos e ir amasando la masa incorporando la materia grasa.<\/span><\/div><\/li>
            • Amasar hasta formar una masa lisa.<\/span><\/div><\/li>
            • Colocar en un bol, tapar y dejar fermentar hasta que doble su volumen.<\/span><\/div><\/li>
            • Sobre la mesada enharinada, desgasificar la masa, dar forma de bollo y formar la rosca haciendo un orificio en el centro del bollo con un dedo y luego estirando la rueda.<\/span><\/div><\/li>
            • Colocar la rosca en una placa aceitada, tapar y dejar descansar nuevamente hasta que doble su volumen.<\/span><\/div><\/li><\/ul><\/div>

              Para la crema pastelera<\/h4>
              • En un jarrito, colocar todos los ingredientes, menos la margarina, y mezclar bien con batidor de alambre.<\/span><\/div><\/li>
              • Llevar al fuego bajo, revolviendo constantemente, hasta que la crema espese.<\/span><\/div><\/li>
              • Sacar del fuego y agregar la margarina o el aceite de coco en trozos, mezclar en\u00e9rgicamente hasta integrar.<\/span><\/div><\/li>
              • Dejar enfriar a temperatura ambiente y luego en heladera hasta el momento de usar.<\/span><\/div><\/li><\/ul><\/div>

                Para armar<\/h4>
                • Encender el horno a 180 grados cent\u00edgrados.<\/span><\/div><\/li>
                • Colocar la crema pastelera sobre la rosca, se puede poner con manga o directamente con esp\u00e1tula.<\/span><\/div><\/li>
                • Dejar descansar otra media hora.<\/span><\/div><\/li>
                • Hornear el rosc\u00f3n por 15 o 20 minutos, hasta que est\u00e9 dorada por fuera.<\/span><\/div><\/li>
                • Sacar del horno y dejar enfriar sobre una rejilla. Se puede pincelar con alm\u00edbar para dar brillo.<\/span><\/div><\/li>
                • Una vez fr\u00eda, decorar con las cerezas y el az\u00facar.<\/span><\/div><\/li>
                • Cortar reci\u00e9n cuando se haya enfriado por completo.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                  <\/div>\n <\/div>\n \n \n \n
                  \n \n \n \n
                  <\/g><\/svg><\/span> Plato: <\/span>Sweets and desserts<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

                  Ac\u00e1 somos CERO celebraciones religiosas, de hecho, somos cero religi\u00f3n. Lo que rescato de las celebraciones religiosas, son las tradiciones culinarias. As\u00ed es como dos veces al a\u00f1o, tengo la excusa perfecta para preparar la rosca de (reyes o pascua) como lo hac\u00eda nuestra madre e invitar a su alma a mi cocina, de la …<\/p>","protected":false},"author":3,"featured_media":14663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1545,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5409,289,315],"tags":[1899,2258,2284,2286],"class_list":["post-6580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dulces-y-postres","category-festivas","category-recetas","tag-pascua","tag-reyes","tag-rosca","tag-roscon"],"yoast_head":"\nRosca de Pascua - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rosca de Pascua - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Ac\u00e1 somos CERO celebraciones religiosas, de hecho, somos cero religi\u00f3n. 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