Se pone la harina en forma de volcán y en su interior, se ponen los huevos, la levadura disuelta en el agua templada, el azúcar, el agua de azahar, el ron, la ralladura de naranja, la ralladura de limón y la sal, mezclar un poco los ingredientes y se añade el aceite, se amasa bien, mínimo 20 minutos, el amasado es una de las partes más importante del roscón, hasta que nos quede una masa lisa, para saber si nuestra masa esta bien, cogemos un trocito de masa, y la estiramos, si se hace transparante y no se rompe, la tenemos lista.
Se hace una bola, se pone en un bol aceitado, se tapa y se deja reposar en un lugar cálido, hasta que doble su volumén, una vez este la masa, se vuelca en la encimera aceitada, y se amasa unos segundos, se divide la masa en dos, si queremos dos roscones medianitos, y si no, pues uno, a mi me gusta particularmente hacer dos, se hacen dos bolas, y desde el centro, vamos haciendo el agujero, para darle la forma a nuestro roscón, una vez hecho este paso, se ponen en unas bandejas, se les puedes poner en el centro para que no se nos cierre el agujero, dos aros de emplatar aceitados, se tapan, y se dejan levar hasta que casi doblen su volumen.
Una vez esten, se pincelan con huevo batido, y se adorna con frutas confitadas y azúcar, a la que le hemos puesto unas gotas de agua o agua de azahar, y se llevan al horno que ya tenemos precalentado, a 175ºC, en mi horno me han tardado, 25 minutos y listos, ya el relleno, a gusto de cada uno, yo en este caso los he rellenado de nata (600 ml nata para montar, 3 cucharadas de queso crema y azúcar al gusto).
Receta enviada al Concurso «La Navidad con Cítricos es más Sana» de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com
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