Rosca de Laranja (Orange Sweet Bread)
Equipment
Ingredients
Dough
eggs (room_temperature)
2 piece
sugar (granulated)
200 ml
vegetable oil (liquid)
100 ml
margarine (softened)
2 tbsp
biological yeast (active)
15 g
orange juice (fresh)
600 ml
all-purpose flour (sifted)
1000 g
orange zest (fresh)
2 tbsp
Orange Syrup
orange juice (fresh)
200 ml
water (room_temperature)
200 ml
Instructions
Prepare wet ingredients
In a large bowl, whisk together eggs, sugar, oil, and softened margarine until smooth.
Activate yeast
Add the biological yeast to the wet mixture and stir until dissolved.
Add orange juice and zest
Pour in the orange juice and add the orange zest. Mix well to combine.
Incorporate flour gradually
Gradually add the flour, mixing continuously until a soft, slightly sticky dough forms. You may need slightly more flour.
Knead the dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
First rise
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour until doubled in size.
Shape the rosca
Punch down the dough and divide it into 3 equal parts. Roll each into a long rope and braid them together. Form the braid into a ring shape on a baking sheet.
Second rise
Cover the shaped rosca and let it rise for another 30 minutes until puffy.
Preheat oven
Preheat the oven to 180°C.
Bake the rosca
Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
Prepare orange syrup
While the rosca bakes, combine orange juice and water in a small saucepan and bring to a gentle simmer.
Brush with syrup
Remove the rosca from the oven and immediately brush generously with the warm orange syrup. Let cool slightly before serving.
Original recipe
Storage
Store in an airtight container. The orange syrup keeps the bread moist. Can be frozen without the syrup for up to a month.
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