One of the things I believe I will miss most about Spain is the Roscon de Reyes – a rich sweetbread served on the night before or morning of the last day of christmas – the day of the kings.

It has now become traditional to fill these wonderful christmassy treats with sweet cream, custard or “trufa”. All of which are delicious when served with traditional hot chocolate. My personal favourite is a slightly crusty version filled with crema de trufa – a chocolatey cream that can add inches with a single glance.

It occured to me most recently that soon I will need to learn to make my own if I am to continue this now beloved tradition.

Ingredients:

* 4 cups flour
* 1/2 tsp salt
* 1 oz yeast
* 2/3 cup mixed lukewarm milk and water (of equal parts)
* 6 Tbsp butter
* 6 Tbsp sugar
* grated rind of 1 lemon
* grated rind of 1 orange
* 2 eggs
* 1 Tbsp brandy
* 1 Tbsp water
* 1 egg white, lightly beaten
* candied fruit pieces, cherries, oranges, etc.

Method:

Serves eight to ten people (and much less if they are greedy)

Sieve the flour and salt together in a large mixing bowl. Make a hole in the center.

In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk-water mixture. Once it has thoroughly dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the bowl to make a thick batter (about the thickness of double cream).

With your hand, take about a teaspoon of the flour from the side of bowl and sprinkle it over the top of batter. Cover the bowl with a damp kitchen towel and leave in a warm draft free place. Leave batter about 15-20 minutes or until it becomes “spongey”

In a medium-size mixing bowl, use a hand mixer or whisk together the butter and sugar. The mixture should be smooth and creamy. Set to one side.

Add the grated orange and lemon rinds, eggs, brandy and water to the bowl with flour misture. Mix well. The dough will be sticky in consistency.

Beat the flour mixture until it is elastic and smooth. Add butter-sugar mixture and mix until the dough is smooth. Dough should be formed into a ball, then covered with oiled plastic wrap. Re-cover the bowl with a damp kitchen towel and leave it again in a warm place and allow to rise until it has roughly doubled in size. Usually takes about two hours.

Grease a large baking sheet with olive oil and set aside for use later.

Once dough has risen, remove the plastic wrap and punch dough down. Lightly flour a clean space of your counter / cutting board and place dough on it. Knead for a couple of minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5-6 inches wide.

Roll the dough on the long side into a long sausage shape and carefully place the dough onto the large baking sheet, connect the ends together, thus forming a ring. If you wish to be really traditional hide a bean or a small foil-wrapped, ceramic figurine under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about an hour.

Heat oven to 350F degrees. Lightly beat an egg white in a small bowl. Uncover the dough and brush the top of the cake. Decorate the ring with the candied fruit pieces, and spinkle with sugar. Gently push them into the dough slightly so they do not seperate during cooking. Place in oven and bake for about 30 minutes or until golden.

Once done allow to cool on a rack.

If you do wish to fill with nata (cream), trufa (chocolate cream) or natilla (custard) this is the time to do it. Slice in half and fill the middle like a sandwich.

Serve with copious amounts of thick hot chocolate.

A Greek friend of mine told me he made this yesterday ready for New Year, and I have to admit I was immediately intrigued. I absolutely adore Greek food. I have only been to Greece once, but always intend to return. It was such an gourmet inspiration, and I sampled some absolutely delightful dishes.

On New Year’s Day families cut the Vassilopita to bless the house and bring good luck for the new year. A coin is wrapped and hidden in the bread by slipping it into the dough before baking. A piece of cake is sliced for each member of the family and any visitors present at the time, in order of age. Slices are also cut for various other people or groups, depending on local and family tradition. They may include St. Basil and other saints, the Virgin Mary, the Church, the poor, the king (formerly), and the Kallikantzaroi, commonly translated as goblins.

Saint Basil’s Feast Day is observed on January 1, the beginning of the New Year and the Epiphany season known as the Vasilopita Observance.(Wikipedia)

The Recipe is one that was graciously given to me by another friend of mine, and she has given me the permission to post it here – minus one secret ingredient which she states is a family secret and will remain that way for some time to come!

Ingredients::
1 tbsp. yeast
1/2 cup warm milk
2 1/2 cups flour
1 cup butter
2 cups sugar
5 eggs
1/2 tsp. salt
Zest from two oranges
Zest from two lemons
Washed coin, wrapped in foil, or small oven-safe trinket
Sesame seeds
Slivered almonds
A few drops of Mastika

Method::

1. Combine the yeast and warm milk in a small bowl. Rest until frothy.
2. Stir in one cup of the flour and allow to sit for an additional 30 minutes.
3. Melt the butter and set aside. Beat together the butter and four eggs until smooth and creamy.
4. Combine the remaining flour and salt in a separate large bowl.
5. Make a well in the center of the flour mixture and pour the yeast mixture in the well. Mix well.
6. Stir in the melted butter, egg mixture, orange zest and lemon zest, kneading until a dough forms, then kneading for about 15 minutes longer.
7. Place the dough in a generously greased round cake pan. Insert the wrapped coin or trinket into the center, sealing up the hold afterwards.
8. Cover loosely with a damp towel and allow to rise for about an hour.
9. Preheat your oven to 350 degrees F.
10. Beat the remaining egg with a bit of water and brush over the top of the dough.
11. Sprinkle with sesame seeds and slivered almonds.
12. Bake for 45 to 60 minutes or until golden brown.
13. Allow to cool in the pan for about 15 minutes, then remove from pan to cool completely on a wire rack.

A Scottish treat traditionally eaten at Hogmanay [New Year]. Its a little late to make it for this year, as it needs to be made several weeks in advance to allow it to mature.

I love Black Bun, its a dense fruit filled cake wrapped in pastry. Its extremely heavy but suited for the cold winters of Scotland – especially the Highlands where the winters can be harsh and bitter. For me, Scotland truly is a magical place to be, and most importantly to experience.

Ingredients for Pastry Case:
12 oz plain flour (3 cups)
3 oz lard (6 tablespoons)
3 oz butter or margarine (6 tablespoons)
(Note that if you don’t want to use lard, increase the butter/margarine by an equivalent amount)
Pinch of salt
Half teaspoon baking powder
Cold water

Ingredients for Filling:
1 lb seedless raisins (2¾ cups)
1 lb cleaned currants (2¾ cups
2 oz chopped, blanched almonds (Third of a cup)
2 oz chopped mixed peel (¼ cup)
6 oz plain flour (1½ cups)
3 oz soft brown sugar (Third of a cup)
One level teaspoon ground allspice
Half level teaspoon each of ground ginger, ground cinnamon, baking powder
Generous pinch of black pepper
One tablespoon brandy
One large, beaten egg
Milk to moisten

Method:

1. Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.
2. Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten.
3. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks).
4. Brush the top with milk or the rest of the egg to create a glaze.
5. Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking.
6. Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.

Clootie Puddings are traditional rich fruit puddings which line the ribs and protect you from the harsh winters of Scotland.

Traditionally made for special occasions like a birthday, Hogmanay or at Christmas time when trinkets, coins and lucky gifts were dropped into the mixture, wrapped in greaseproof paper.

Ingredients

10oz plain flour
5 oz suet
6 oz dark brown sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
8 oz sultanas
1/2 pint of milk
6 oz currants
1 tsp cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 teaspoon salt
pinch of pepper
Muslim or Clean Tea Towel for cooking

Cooking Ingredients

1. Mix all the ingredients together with the milk, until a fairly soft consistency.
2. Scald (steep in boiling water)the pudding cloth. Squeeze out water when cooled. Spread out the cloth and dredge fairly thickly with extra flour. (This puts a skin on the dumpling.) Spread cloth in a large bowl.
3. Pour mixture on to cloth. Draw the corners together evenly, and tie with string, allowing room for the dumpling to cook. Place an old plate in a pan.
4. Put dumpling on to plate and cover with boiling water. Simmer for 2 hours, adding more water when necessary. Turn out carefully on to a hot ashet.

Serve with custard.