Guess what guys, EXAMS ARE OVER!!!
*yells and dances around the room*
I wish the last exam had gone a little bit better though.
Let me explain myself, ok? Let’s go.
So I had studied a whole lot, and believe when when I sat “a whole lot”, because I’m pretty sure I had spent over 15 hours studying for my last biochemistry exam in the past three days alone. I thought I was going to do well, because oh well, I had put a lot of effort in it. Though it didn’t turn out as expected :–(
I set my alarm at 6am in order to revise for the last time before the exam, which was at 8am.
The *enter all swears you can think of, I’ll be a lady and won’t curse here* alarm didn’t go off.
So, obviously, I was still asleep by 8 o’clock. How cool, right?
Mum walked in the room at 8 and yelled at me because I was still sleeping and the text was about to start. I had to get up and run to school in one second time so as to take the bloody exam, which I hadn’t revised for.
I was wearing my pyjamas.
No make-up. No washing my face. No brushing my hair.
I hadn’t had breakfast.
Needless to say, I pretty much panicked for as long as the exam lasted. I shuddered. I shivered. I forgot all I had studied. And I almost cried as well, but I didn’t because I really didn’t want to look as a big baby.
But man, it was terrible. I’m still so upset!
First thing I did when I got home was make cookies. I succesfully developed a recipe for healthy chocolate cookies which are both chewy and thick and not cake-y and wow, they’re flawless. I cannot wait to tell you more about it.
I also popped insane amounts of raw cookie dough into my mouth. I hadn’t had breakfast and I was starving, to say the least. It tasted like heaven to me, guys. And the baked version? Even better. Like, I made over 70 cookies and there’s not a single one left.
I’d be quite ashamed to tell you the amount of cookies that I devoured today to celebrate that exams are over… (!!!)… let’s just say I’ll have to add (lots of) extra miles to my list this weekend.
So worth it, anyway.
Let me tell you guys about this lovely wreath though. This is what the post is about:
Fragant, fluffy, festive Rosca de Reyes, a typical Spanish Christmas sweet bread that I’m sure you’re going to love!
We usually have it on the night of the 5th of January, before getting our presents. It has a lovely surprise inside, which is meant to bring you luck, love and stuff for the new year, if you find it inside your piece.
I know that Christmas is almost over for you guys… but if you’re going to add one more dessert to this year’s list… let it be this one. You can have it in January like us if you want to. Actually, it is the perfect excuse to have fluffy wreath for breakfast before we’re all too busy with our New Year resolutions.
- 10 grams fresh yeast
- 130 grams bread flour
- 70 grams whole milk
- 1 tablespoon sugar
- 60 grams whole milk
- 75 grams melted butter
- 2 medium eggs
- 25 grams fresh yeast
- 25 grams blossom water
- zest from one lemon
- zest from half an orange
- 480 grams bread flour
- a pinch of salt
- 150 grams sugar
- half an egg
- 2 tablespoons sugar
- 12 maraschino cherries
- 3 tablespoons candied orange peel
- 350 ml. heavy whipping cream
- 100 grams sugar
- Start by making the sponge. Don't freak out: it's the easiest thing ever and it will only take you 15 minutes.
- Mix all of the ingredients of the sponge and form a ball.
- Place it in warm water and let it sit for 10 minutes until it floats. DO NOT LET IT SIT FOR LONGER THAN 15 MINUTES.
- Proof remaining 25 grams of yeast in warm liquid + 1 tbsp. sugar until foamy
- Meanwhile, mix all of the dough's dry ingredients and whisk until combined.
- Add melted butter, whisked eggs and the milk + yeast mixture.
- Mix with a wooden spoon until combined. Let it sit for 5 minutes so gluten develops and it's easier to knead.
- Turn to a lighty floured surface and knead for 15-20 minutes or until smooth and elastic.
- Form a ball and place it in a greased bowl. Grease the ball as well. Cover with a damp towel and let it sit in a warm place for 1 + 1/2 hours.
- Form a ball with the dough and make a whole on it with your thumb. Make it as big as you want.
- Place an oven-safe glass in the whole so it doesn't disappear when it rises for the second time.
- Place wreath in an oven tray. Cover with a towel and let it sit for 45 minutes or until it has almost doubled its volume.
- Brush with the egg + sugar and arrange cherries and decorations on top.
- Bake in a preheated oven at 200ºC for 30-35 minutes. If the top browns too quickly, cover it with tinfoil for the last 10 minutes.
- Wait for it to cool before you fill it with cream.
- Halve wreath with a serrated knife ONCE IT'S COLD.
- Whip cream with sugar until stiff and pipe it onto the wreath.
- You can use whichever candied fruit you want to decorate it.
- Cream tends to melt if you don't eat it quickly. The higher the fat percentage, the longer it keeps it shape. Choose something over 35% fat, please! Clotted cream would be even better if you can get it!
- While you're filling it with cream, place a jelly bean and a little toy inside the wreath. The person who finds the bean has to bake the wreath next year, the one who finds the toy, will have a lucky new year!
This bread + hot cocoa = perfect Sunday morning.