Christmas recipes without lactose: roscón de Reyes stuffed with whipped cream


With Christmas knocking at the door in families with children, it is almost inevitable to hear about the Three Wise Men, the little ones write their letters over and over again with enthusiasm and recreate that magical night in which they will see passing by on camels or on floats to the most anticipated characters of the year.

How to imagine a Twelfth Night without roscón? At home we have gone a few weeks ahead and made ours, to continue telling you that Christmas desserts can be lactose-free. Before you read I would like to clarify that it is not a difficult recipe, but it needs its time and that is why it is good that we organize ourselves to have part of the day ahead, yes, do not worry because this roscón will allow you to continue doing some activities relatives at home during the process.


Important note: with the ingredients that I detail you can make a large roscón or two smaller ones, this last option is the one that I have used, I have two roscones, one for home and the other to invite my friends to have a snack. children.

  • Sourdough: 130 grams of strength flour, 10 grams of baker's yeast, 70 milliliters of Kaiku lactose-free whole milk, a dessert spoon of white sugar.

  • Roscón dough: 450 grams of strength flour, 20 grams of baker's yeast, a pinch of salt, 60 milliliters of Kaiku lactose-free whole milk, 70 milliliters of olive oil, two eggs, 120 grams of icing sugar, grated medium lemon, zest of half an orange, juice of half an orange.

  • Garnish: an egg, white sugar, candied fruit, Kaiku lactose-free whipping cream.

How we make our roscón:

We are going to make our sourdough first, do not panic because it is very easy, whether you are used to making breads and pastries at home or not. The yeast is dissolved in warm milk that we will have put in a bowl, the sugar is added and then the flour is incorporated little by little while we knead with our hands until all the ingredients are united and obtain a light-colored dough that does not stick to the fingers. With the dough we form a 'ball' and put it in a container with warm water ... when it floats we can remove it because it is ready to be part of our dessert.

In the process of making the dough for the roscón, it is important to follow the order of use of ingredients: this way it will cost us less to knead, and the result will be better. We dissolve the yeast in warm milk (again) and reserve, then take a large bowl and beat the eggs, incorporating the oil, the yeast milk, the sugar, the grated grates, the juice and the salt. Secondly, we add the strength flour and mix with the other ingredients, before they are well mixed, we will put our sourdough and knead again.

We can use a large casserole or bowl (better because it has a wider mouth) to knead, but when the dough begins to be elastic and manageable, it is convenient to flour the work table and continue like this until we have achieved a result that is not known. stick to fingers. The yeast doughs should always rest in a warm place (and covered with kitchen film + cotton cloths), at least three hours.

After resting, the dough will have doubled its volume and we will form a ball from which to mold our roscón. As I have already told you, I have made two small roscones with the dough. To do this, I have cut the dough in half, and with each piece the process was followed: we start by making a hole in the center and widening it while ensuring that the dough is well distributed around the circumference (that there are no areas thinner than others) . When the finished shape is finished, we put a metal flan or a ball of aluminum foil (they must be covered with oil so that the dough does not stick) in the center so that the hole does not close, and let it rest for another hour.

Our roscón is almost ready: we just have to 'paint' it with beaten egg and cover it with pieces of candied fruit and wet white sugar (with water). We will introduce it at medium height in the oven preheated to 180 degrees, in 35 minutes it will be ready (or until the surface is golden), you can check that it is cooked by introducing a metal skewer stick (if it comes out dry, the dough is ready) .


While you let it cool, you can whip the cream with a whisk and add sugar to taste. The roscón is delicious without filling, but my children have always seen roscones stuffed with truffle or cream at their grandmother's house, they wanted me to do it that way, so very carefully it is cut in half with a bread knife, and filled using a pastry bag with the cream.

When it tastes best, it is freshly made, and can be accompanied with a lactose-free chocolate shake or a cup of hot (lactose-free) milk with soluble cocoa.

A tip: making a roscón de Reyes at home is always gratifying, and if you follow the steps the result is good. They usually come out fluffy, you'll see.

Difficulty | Medium Processing time | Two hours (plus rest)

In Lactose Free Space | Christmas cookies recipe with lactose-free milk, The best Christmas recipes without lactose

Macarena González is a mother who likes to get into the kitchen to prepare classic dishes, and also to experiment with new textures and flavors. She is convinced that food is a source of health, so every day she spends time choosing the best ingredients with which to prepare food for her family. She is an editor at Peques y Más.

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