Monday, May 15, 2017

Almond and Quark Cake

It´s been a while since my last post, and I thought it was the right time to share an easy cake recipe.
The Google+ community foodies+ is celebrating the month of cheese, that's why my recipe features this much beloved ingredient. I also recommend that you check this active community for wonderful recipes from across the globe. 

I had several recipes in mind, and it was really tempting to make another cheesecake, but I didn't succumb to the temptation! Instead, I went for a gluten free cake using almond meal instead of regular flour. The cheese element of the cake comes from the quark cheese, a type of soft creamy and tangy cheese made from soured milk.

The quark cheese went into the cake batter, which helped in making the cake rich and moist. Moreover, the cheese mixed with fresh fruits made the perfect topping for the cake.

For the cake you need; for 6 to 8 servings (20 cm round pan):
  • 3 eggs at room temperature
  • 50 g soft butter
  • 130 g quark cheese
  • 170 g sugar
  • 175 g almond meal
  • 10 g corn flour
  • 1 tsp vanilla extract or paste
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • zest of half lemon or a 1 lime
  • 1/2 tsp salt
First combine the dry ingredients (almond meal, baking soda, baking powder, salt and corn flour) and set aside.

In a bowl mix the butter, cheese and sugar. Once combined add the eggs one by one then add the vanilla and lemon zest. Whisk in the dry ingredients until combined. Pour the mixture into the greased and lined pan.

Bake in a preheated oven (150 C) for about 50 minutes. I opted for baking at a a gentle heat because I didn´t want for the cake to puff up and form a dome. You can bake it at 180 C and it will take less time, just keep an eye on it.

Leave the cake to cool.

For the frosting:
  • 100 g quark cheese
  • 100 g cream cheese
  • 50 g butter
  • 100 g powdered sugar
  • berry coulis (recipe follows)
  • 12 tsp vanilla extract
You need to bring the two cheeses and the butter to room temperature before mixing.

First mix the cheese and the butter, and once well combined add the sugar, vanilla and the desired amount of the coulis (I added 25 g).

For the coulis or sauce you need
  • 150 g of mixed berries
  • 20 g sugar
  • 12 tsp vanilla extract (optional)
In a pan mix the berries with the sugar and vanilla, simmer on a gentle heat, once the fruits are tender. Run through a food processor and then sieve. 

Pour half the frosting on top of the cake, right in the middle. Using  the back of a spoon or spatula, spread the frosting leaving a bit of distance from the edge. Decorate with fresh berries.

Serve the cake with extra frosting and coulis if you want.

Enjoy this sweet, tangy, moist, and tasty cake with a cup of coffee or tea.

Thursday, April 13, 2017

Sfouf, the Vegan Anise and Turmeric Semolina Cake

In a previous post I went over that special ingredient my mother always had/has on standby to use to whip a lot sorts of sweets including a childhood favorite, the crumbly yellow yumminess we call "Sfouf".  This turmeric or saffron colored/flavored cake is still on my list of favorite desserts that are also incredibly easy to make.

The cake has some other claims to fame! Beyond being easy to make and requiring very simple ingredients, it is a vegan, suitable for lactose intolerant people and those with egg allergies. Additionally, it can be easily made with polenta or gluten free flour for gluten intolerant people.

Back home, we used to make this recipe a lot during the lent season. Being a vegan recipe, it suited my parents well as they abstain from any meat or dairy for a period of 50 days. In addition to sfouf, we would look for other vegan recipes (like this rice pudding) that suited our cravings for sweets in the lent. As traditions mean a lot to me, I like to make sfouf during this season, especially in the last days of the lent.  It's a sweet reminder of days gone by!

It is worth mentioning that there is a non-vegan recipe of sfouf, but let's leave this for another post!

As you will see, the recipe is pretty simple. It is also quite flexible and you can adapt it to your own liking. I like my version to be more crumbly. That's why I use more semolina than flour. But if you want a more consistent cake invert the quantities mentioned below. Another thing you can modify easily is the quantity of sugar used; adjust to your liking.

The main flavors of the cake come from the use of two spices: anise and turmeric. Yet again, you can adjust the quantities to your liking, just be careful that turmeric in excess would give an unpleasant bitter aftertaste.  I used anise in two ways:  anise infused water and ground anise. My parting from the traditional cake I knew is my use of a small quantity of ground mahaleb cherry seeds. The use of mahaleb is totally optional, you can omit it or use instead some almond extract.

For an 18 cm round pan you need:
  • 150 g fine semolina
  • 100 g cake flour
  • 125 g sugar (you can use less if you want)
  • 3/4 tsp ground turmeric
  • 3/4 tsp ground anise
  • 1 1/2 tsp baking powder
  • dash of salt
  • 1/2 tsp ground mahaleb cherry
  • 100 g oil (I used a mix of ;light olive oil and sunflower oil)
  • 200 g boiling water
  • 1 tsp anise
  • sesame seeds, walnuts, pine nuts for the topping
  • Tahini paste to coat the pan (if not available use oil)
First you need to infuse the anise seeds in the hot water and leave to cool.

In a bowl, combine semolina, flour, sugar, turmeric, ground anise, salt, baking powder  and mahaleb cherry and stir to mix the dry ingredients.

Add the oil and mix well. Add the anise water and whisk until well combined.

The batter will be rather liquid which will give you a moist cake. Pour the batter into the tahini covered pan.

Sprinkle the topping of your choice, I used three. Sesame is the traditional topping, but you can use cashews or pecans. Experiment and make the recipe your own.

Bake for 30 min at 180 C. Check after 25 min; insert a skewer in the middle of the cake, if it comes out clean then it´s done. 

Leave it to cool for about 10 to 20 min, remove it for the pan and wait until it cools completely.
Now all you need is to slice, sprinkle a bit of powdered sugar and enjoy with a cup of mint tea or coffee.

Thursday, March 30, 2017

Bailey's Cheesecake, an Exceptional Cheesecake!

I often take inspiration from sights, sounds and certainly flavors that surrounded me while growing up. This post is also a trip into memory lane again like the last postDuring Christmas, as far as I can remember, tradition called for the offering of any visitor wishing us a Merry Christmas various sweet items such as chocolate, cake, dragée, and a small shot of liquor. Out of all the available options, my parents opted for Bailey's Irish Cream, and I can understand why! Though I could smell how delicious it was, I was not allowed to consume it of course. Once old enough, Bailey's was my first alcoholic experience, and it was love at first sip! Even till today, Bailey's remains one of my favorite drinks. 

In addition to drinking spirits and liquors, in moderation of course, I like to incorporate them into my cakes as they add another flavor dimension. Given how tasty Bailey's Irish Cream is, it is only appropriate that I use it in one of my recipes. The best candidate that I could think of was a cheesecake based recipe. I knew the combination would just work and I used the boozy cream in the three layers of the cake. I can't begin to describe how delicious it was, I just recommend that you try it and taste for yourself;  your taste buds will thank you for it! 

For the brownie base you need:
  • 75 g semisweet chocolate
  • 65 g unsalted butter
  • 50 g white sugar and 25 g dark brown sugar
  • 30 g flour
  • 1 egg
  • 5 g cocoa powder
  • dash of salt
  • 1/2 tsp vanilla
  • 1/2 tsp instant coffee
  • 1 tsp of Bailey's Irish Cream
Line an 18 cm pan with parchment paper and spray with nonstick spray. 

Sift the flour and the cocoa powder and add the salt.

In a double boiler and over a gentle flame, melt the chocolate and butter. Add the instant coffee to the melted chocolate and butter mix and combine well until it dissolves. Coffee enhances the flavor of chocolate, but don't add too much as its powerful taste can mask all other flavors!

When the chocolate mixture has cooled, add the sugar followed by the egg, Bailey's and the vanilla. Mix until everything is combined well. Now add the sifted dry ingredients, and mix well.

Pour the batter into the pan and bake for about 10 to 15 min in a preheated oven (180 C). 

Leave it to cool.

For the cheesecake mix:
  • 600 g cream cheese at room temperature
  • 3 large eggs at room temperature 
  • 120 g Greek yogurt ( you can use instead thick yogurt or sour cream)
  • 130 g sugar
  • 1 tbsp flour 
  • 4 to 5 tbsp of Bailey's Irish Cream
  • dash of salt
  • 1/2 tsp vanilla essence
  • 1/2 tsp of instant coffee

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar,  yogurt, coffee and flour and mix again until well blended and no lumps are visible. 
Add the eggs one by one and keep mixing on a low speed. 

Finally add the salt, vanilla, Bailey's cream and mix for less than one minute. 

Pour the batter over the baked brownies and gently shake and tap to even the top. 

Bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This Bain-Marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates  a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let the cake cool completely before you put it in the fridge overnight. 

You can serve the cheesecake as it is, it´s amazingly delicious but a layer of a velvety chocolate ganache won´t do yo any harm, no? 
To make the ganache you need:
  • 100 g  dark chocolate
  • 100 g cream (35%)
  • 1 tbsp Bailey's cream
Chop the chocolate into small chunks, heat the cream to a gentle simmer, then add over the chocolate and mix until all the chunks have melted. Now all you need is to add the Bailey's, stir  and let the ganache cool down for few minutes before you pour over the cheesecake.

The cake will taste even better few days after it was baked. However, I'm sure it won't last much.  
Don't be too indulgent, invite a friend or two to share this special cheesecake with!


Monday, March 20, 2017

Semolina, Pistachio and Rose Water Cake

I grew up in a house where a jar or two of semolina were always laying around in the cupboard waiting to be used in some of our favorite recipes as kids.

My mother would always buy 2 kinds of semolina: fine and coarse. Each had a different use. Mom would use the fine one to make a vegan semolina and saffron or turmeric cake, while the coarse one was reserved to a sweet and syrupy semolina cake dotted with almonds. I will share both recipes with you the soonest.

Semolina is the star ingredient of the famous Easter cookies we make every year during the holiday. I'll be making a big batch soon and let me tell you that I can't wait to make these delicious crumbly cookies.

Taking inspiration in all of these recipes and some more, I made a cake that screams the Eastern Mediterranean to me with its delicate fresh and floral flavors. The cake is moist, packed with flavors and what's really neat is that it only takes a bowl and a hand whisk to make!

For the cake you need:
  • 3 eggs at room temperature
  • 80 g soft butter
  • 50 g yogurt (plain, no added sugar or fruits)
  • 100 g sugar
  • 50 g pistachio paste
  • 50 g ground pistachio
  • 175 g semolina
  • 1 tsp baking powder and 1/2 tsp baking soda
  • dash of salt
  • 2 tbsp rose water
  • 1 tsp orange blossom water
  • 250 ml of simple syrup (recipe follows)
In a bowl, cream the butter and sugar, add the yogurt and mix well. Add the eggs one by one and mix until well combined. Incorporate the pistachio paste, ground pistachio, salt, semolina, baking powder and baking soda and whisk again.  Finally add the rose and orange water.

Pour the batter into a greased pan covered with parchment paper. I used a 16 cm round pan, and baked the cake in a preheated oven (175 C / 345 to 350 F) for about 40 to 45 min. Check after 35 min with a skewer, it should come out clean. If you use a bigger pan, reduce the baking time.

While you bake the cake prepare the syrup:
  • 130 g sugar
  • 130 g water
  • few drops of lemon juice
  • 1 tsp rose water and 1 tsp of orange blossom water
Combine sugar and water and simmer on a gentle heat. Once the sugar has dissolved and you start seeing bubbles on the surface, add the lemon, leave it for a couple of minutes then turn off the heat.
Add the rose and orange water and mix.

Once the cake is baked, leave it to cool for 5 minutes, remove it from the pan and then pour the syrup all over.

To serve, decorate the cake as you see fit. I have a big box of hairy floss so I decided to add some on the top to decorate my cake; it's also quite the delicious addition.

The cake pairs well with vanilla or mastiha ice cream, Greek yogurt, and honey. However, the cake is quite delicious on its own and does not necessarily need any additions.

Thursday, February 23, 2017

Semlor, Indulgent Swedish Cream Buns

The best thing about traveling, at least for me, is how it exposes you to all the different culinary traditions the world has to offer. You can spend a lifetime of traveling and you will still come across a new ingredient, a new dish, and a new cooking method. For a sweet tooth, my visit to a new country would not be complete if I didn't sample a traditional sweet or two popular among locals.

Years ago, I went to Sweden and spent a few days strolling through the charming streets of Stokholm, its capital city. When I got tired or needed a break I would go into cute coffee shops and enjoy a warm cup of coffee and people watch! The Swedes  have a beautiful tradition called "Fika", and though I don't know uf  there's an exact word-to-word translation to it, it basically means to have coffee. This coffee-break, often had in the afternoon, gathers friends and families around coffee, tea and juice, served along cakes and pies. As it turned out, one fika per day was not enough for me. Actually two were not enough for my I-want-to-try-it-all attitude. Luckily, the Swedes had enough to keep me coming back for more.

As I went to Sweden in summer, I did not get to sample one of its most popular treats: Semlor. This sweet bread, served before the lent season, is quite popular in the country and can be found seasonally throughout the month of February. I had known about it from Swedish friends. Though I would have liked to try it in Sweden, the Arctic Northern European winters of this land are a bit too cold for a Mediterranean girl like me!

My solution for this dilemma was to make my own semlor. I tried several recipes and was not satisfied with the results. The dough just got too dry in less than 24 hours. In my recent attempts, I adjusted the dough recipe and was rewarded with delectable semlor that will stay perfect for at least 48 hours!

For the dough you need: (makes 6 buns)
  • 250 g bread flour
  • 1 egg (the one I used weighed 65 g)
  • 90 ml of warm milk (28C)
  • 8 g fresh yeast
  • 40 g sugar
  • 3 g salt
  • 60 g soft butter
  • 1/2 tsp groung cardamon (I used a bit more as I love the cardamom aroma)
  • 1/4 tsp vanilla paste
First start by making  a pre-ferment. Mix the milk with the yeast until it dissolves, then add 90 g of the flour, mix well then  add the rest of the flour over the mixture. Cover and let it rest for 30 minutes. Once it rests, the flour on top of the mixture will rise and crack a bit pushed by the dough beneath.

Now add the rest of the ingredients except the butter and start mixing. A first mix with a wooden spoon then flip the dough over a clean working surface and knead for few minutes.  You can use your mixer of course, but I like doing that by hands.

After few minutes add the butter and keep kneading, the dough will be very sticky and all over the counter, don´t worry after minutes of mixing the dough will come together and won´t stick at all. It took about 25 min to reach that point. With a mixer, using the hook accessory, it will take you about 15 minutes.

Transfer the dough into a clean and greased bowl, cover and let it proof between an hour or 2 or until it doubles in volume. After that, tuck the edges to the middle of the dough, cover it again and leave it in the fridge over night.

In the morning, take about 75 g of the dough, flat it down a bit, tuck the edges into the middle of the dough then roll it into a nicely shaped ball.

Place all the buns on a baking sheet covered with parchment paper, and let them rise again for about 2 hours or until they double in volume.

Heat your oven to 200 C, prepare an egg wash (1 egg mixed with 1 tbsp milk and 1/4 tsp vanilla extract) and gently brush the buns. I brushed the buns twice then bake them for about 10 to 12 min or until golden brown.

For the almond paste you need:

  • 100 g almond flour
  • 20 g whole almonds (peeled)
  • simple syrup infused with cardmamom (100 g sugar, 100 g water and 5 cardamom pods)
First start by toasting the whole almonds in a hot oven (100 C) for few minutes, then add the almond flour. By heating the almonds you will intensify the flavor and once you smell the almonds you know they are ready.

Mix the almond flour with enough syrup to make a paste, (if it´s too thick you can add some milk once you´re about to fill the buns). Crush the whole almonds and add them to the paste. You can skip the step, but I like the crunchy texture. 

For the whipped cream:
  • 200 ml 35% cream
  • 25 g sugar
  • the seeds of one vanilla pod (or extract or paste)
Start with a cold cream and whisk; it helps the cream to whip quickly and to get a strong texture. Add the sugar and vanilla to the cream and whip until stiff peaks are formed. Pay attention to the cream all the time, if you whip too much you will get butter!

Once then buns are cold, snip off the top, fill with almond paste, then swirl the whipped cream, put back the top as a lid, sprinkle some powdered sugar and enjoy a delicious and amazing treat from the beautiful Sweden.

You can enjoy semlor with warm vanilla or cinnamon infused milk. The Swedes call this way of enjoying semlor "Hetvägg", which means "hot wall". I don´t know why they call it as such, but it´s really delicious and comforting.

Now rush to your kitchens and make some semlor before February ends and the lent season starts! 

Sunday, February 12, 2017

Romantic and Sweet, a Valentine's Special: Chocolate and Raspberry Swiss Roll

Valentine's day is a special occasion to remind us of how important love is in our lives. While there's no one way to celebrate this day and express your love, for me the simpler the better. A nice romantic dinner with a sweet finish is all it takes. Let your gift for your significant other be a dinner prepared with love and finished with my idea of a perfectly romantic dessert: a chocolate, raspberry, rose and mascaprone Swiss roll.

You cannot go wrong in the romantic department when you combine chocolate, raspberries and roses; it's not even possible. This cake is not only delicious but it is also easy to make and you won't have to spend hours upon hours to make it perfect and ready for the occasion.

Let´s start rolling:
For the sponge cake you need:
  • 3 eggs at room temperature
  • 80 g brown sugar
  • 80 g flour
  • 20 g cocoa powder
  • dash of salt
  • 1 tbsp of rose water 
  • 1/2 tsp vanilla extract
In a bowl combine the eggs, sugar, vanilla and rose water and mix for about 8 to 10 minutes until it triples in volume and becomes pale yellow and rather thick.

Meanwhile, combine the flour, cocoa powder and salt and mix them well together. Sift the dry ingredients over a baking paper. 

Gently fold the flour  mix with the beaten eggs using a rubber spatula.  Make sure there are no lumps in the mix. It is better to add the flour mix in batches to avoid lump formation.

Spread the batter evenly on a 30 x 25 cm baking sheet covered with baking paper, greased and sprinkled with cocoa powder,

Bake in a preheated oven (200C) for 10 min. To make sure the sponge is baked nicely, gently press it in the middle and if it springs back then it´s done.

Let the cake cool for 3 minutes, then flip it over a baking paper covered with cocoa powder.  Gently peel off the baking paper that you used to bake the cake and cover it with a new one or a clean kitchen towel. Flip it again, trim the edges and roll it. Make sure to cover the edges well and let it cool completely. 

For the filling you need:
  • 250 g mascarpone cheese at room temperature
  • 30 ml rose water
  • 40 g powdered sugar (you can add more if you want it to be sweeter)
  • 100 g fresh raspberries
In a bowl, mix the cheese, sugar and rose water until you have a smooth and fluffy mixture. I used a hand whisk and it took just few minutes.

Unroll the cake, remove the top layer of baking paper, spread the mascarpone mix evenly over it and scatter the raspberries. With the help of the baking paper or towel you used on the bottom of the cake roll the sponge slowly and tightly. Remove the baking paper or towel and transfer the roll to a serving platter.

You can serve the cake as it is with a sprinkle of powdered sugar but  I decided to add chocolate rose water ganache. 

For the ganache you need:
  • 75 g of 70% dark chocolate, chopped finely
  • 100 ml cream (35%)
  • 1 tsp rose water
Heat the cream until it simmers, remove from the heat, add the chocolate and whisk until all the chocolate melts. Add the rose water and mix again.

Pour the ganache over the swiss roll to cover it completely. Let it cool for 15 minutes, and you´re ready to serve. If you decide to use the ganache to frost the roll, do this before you transfer it to the serving plate.

Enjoy a chocolaty, creamy and  aromatic cake with your loved one or ones! 

Happy Valentine! 

Monday, January 30, 2017

Banana and Peanut Butter Pancakes

After a long working week, we all crave the break the weekend provides. On Saturday mornings, when Monday still feels distant, there's nothing better than to wake up a bit late and enjoy a relaxing breakfast.

To be honest, I often plan during the weekdays what I will have for the weekends' breakfast; something to do with planning ahead and avoiding wasting time! Quite often, I choose pancakes because they are easy to prepare and can be made with just about any flavor you can imagine.

I have shared several pancake recipes before and experimented with many flavors. This time, I decided to combine the flavor of bananas with that of peanut butter, for a sweet, protein-packed, and healthy start of the day.

For 4 people you need:
  • 180 g cake flour
  • 2 eggs at room temperature
  • 2 ripe bananas
  • 2 g baking soda and 4 g baking powder
  • 30 g brown sugar
  • 60 g peanut butter (if it´s too stiff heat it in the microwave for few seconds)
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract or paste
  • 50 ml milk (use more if the batter is too thick)
  • dash of salt
In a bowl, combine flour, baking soda and baking powder, sugar, salt and cinnamon.
In another bowl whisk for a couple of minutes the eggs, banana, peanut butter, vanilla and milk.

Now all you need to do is to mix the wet ingredients with the dry ones, the mixture should be rather thick but liquid enough to be poured on a hot pan.

Pour about 2 tablespoons of the batter on a greased and hot pan. Cook until you see bubbles surfing on the top of the pancake then flip it and cook for a couple of minutes on the other side.

Once you finish baking all the pancakes, serve them warm with some maple syrup, honey, or fresh fruits, and enjoy a comforting and delicious breakfast!

For more breakfast ideas featuring pancakes, check these recipes: hereherehere and here . 

Thursday, January 5, 2017

Roscón de Reyes or "The Kings' Cake"

The holidays are over in many parts of the world but luckily here in Spain they linger till the 6th of January. Gift sharing is synonymous with Christmas across most of the world, however, for the Spanish, gifts are exchanged on the morning of the day awaited by children and adults alike: Día de los Reyes! This feast, which occurs on the 6th of January, is known elsewhere as the Epiphany and is celebrated much more modestly. However, in Spain and much of the Hispanic World the feast is celebrated widely.

On this special day, before unwrapping the gifts, the family gathers around a breakfast consisting of hot chocolate and the star of Christmas desserts in Spain and in many Hispanic countries: el Roscón de Reyes. The whole day and feast pays tribute to the Three Wise Men or Magi that foretold the arrival of Jesus Christ. Tradition has it that children receive gifts not from Santa Clause but from the Reyes or Wise Men themselves.

The roscon is a brioche like dough, though less buttery, that is usually decorated with candied fruits and can be filled with whipped cream. Small figurines are hidden in the cake and the one who finds it will be a king for a day and will supposedly have a better year!

I usually miss this celebration as I go home for Christmas and New Year celebration. This year, however, my family came to Madrid to spend the holidays. Even though I could have bought roscon from any pastry shop, supermarket or market fair, I decided that it is time to make it at home! It is always so much nicer when you share homemade desserts with your family. It is even better when you eat this delicious dessert with your favorite hot chocolate recipe.

To make the roscon you have to start with the start dough or poolish. The quantities listed are for 4 to 6 people.

You need:
  • 75 g strong bread flour
  • 75 g milk at 37 degrees C (98/99 F)
  • 3 g fresh yeast
Mix all the ingredients together, cover and let the wet starter proof for 30 minutes. It should double in size and be full of bubbles.

For the final dough:
  • 175 strong bread flour
  • 40 g honey
  • 1 large egg (50 g of it will go into the dough the rest will be used for the egg wash)
  • zest of one medium orange and zest of half a lemon
  • 2 tsp of bourbon
  • 2 tsp of orange blossom water
  • 1 tbsp orange juice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 5 g fresh yeast
  • the poolish made previously
  • 50 g soft butter
In a big bowl combine all the ingredients but the butter, and with the hook  attachment knead the dough for 10 minutes. The dough should become smooth and shiny. Add the butter and knead again for another 10 minutes. After that time you will  have a smooth, elastic and shiny dough. Grease a bowl, put the dough inside of it, cover and let it rise until it doubles in size, which will take between 1 hour 30 min to 2 hours.

When the dough has risen, deflate it a bit by taking the sides of the dough and bringing them to the middle. Cover again and leave it the fridge for the next day.
If you don´t have time or you can´t wait, drop the dough on a lightly floured surface, shape it into a ball , make a hole in the middle and start stretching it carefully until you have a ring shaped roscón. I made a slight mistake while shaping mine as the hole should have been bigger so it won't close almost completely once baked. 
If you decide to leave the dough in the fridge overnight, you just need to make the same step mentioned above, 
Once the ring is formed, cover it and let it proof until it doubles in size, if the dough is cold it will take a bit longer! This step will take around 2 hours.

Preheat your oven at 200 C/392 F. Prepare the egg wash by mixing the rest of the egg with a teaspoon of milk and few drops of vanilla or cointreau.

Brush the dough with the egg wash and decorate it as you wish: candied fruits, pearled sugar, slivered almonds or whatever you like.

Bake for about 20 minutes or until golden brown.

Traditionally the cake is served as it is, but in recent years some fillings like whipped cream or chocolate cream were added to spice up the traditional cake. 

Have the cake with a cup of hot chocolate or coffee and enjoy a piece of Spanish tradition!