a Target? find the best roscón in Madrid. Place? the emblematic lhardy restaurant (Career of S. Jerome, 8). The IV Best Artisan Roscón de Reyes Championship of the Community of Madrid , held this Thursday, December 16, already has a winner: the artisan bakery PANEM (Fernan Gonzalez, 46), run by the baker Antonio García Rodríguez.
Second position went to panod (Prim, 1) and in third place, it has been Elizabeth Master (Fernández Caro, 7).
In the contest, organized by GastroAttitude – gastronomic and training portal of reference for the sector – a total of ten roscones and from the organization, they assure that "the selection it has not been easy because the quality of artisan roscones that are made improves year after year”.
Therefore, "it has also been valued how roscones evolve, if they harden quickly or hold tender, unequivocal symptom of a good fermentation”. For example, "since previous editions, there is less presence of synthetic aromas or candied fruits of poor quality and increases the presence of butter, almonds and candied orange” , they explain.
PANEM: 'Best roscón de Madrid 2022'
Of the 40 donuts presented, 10 recipes were selected, which went directly to the final. Thus, the ten finalists who this year opted for the title of Best Artisan Roscón de Reyes are: Bread tide, The Bakery of Moralzarzal (Moralzarzal), Elizabeth Master, Oven of San Onofre, panod, Mother Earth Bread, The Sweet Bar, The Panotheca, El Panazo Workshop Y PANEM, this year's winner.
To participate in the contest, each roscón must meet the following requirements: weigh 500 grams, be round in shape and not be stuffed. In addition, all ingredients must be natural: Wheat flour, sugar, eggs, salt, butter, milk or cream, fresh yeast or sourdough, almonds and sugar.
are admitted as optional extras: candied or candied fruit; vanilla or seeds that add flavor to the dough; honey, EVOO (as long as it does not exceed 5% of the total ingredients) and orange blossom water.
Paul Rourire (PANOD), Antonio García Rodríguez (PANEM) and Isabel Maestre.
THE SECRET (ROSCONERO) OF PANEM
It is by no means the first award that Antonio Garcia (PANEM) hangs in its premises located in the neighborhood of Ibiza, very close to the Retiro Park.
Last September, he received the award for ‘Best Artisan Butter Croissant in Spain 2021’ and in 2019 he won another of the most important gastronomic awards in the city: ‘Best Bread in Madrid’. In addition, he was in second position in the 2020 edition of the Roscones Championship.
Sourdough, long fermentation (at least 24 hours) and natural ingredients are some of the secrets of his exquisite artisan roscón.
PANEM's irresistible roscón.
The jury , which has tasted the roscones directly and blindly, has been chaired by pastry chef Paco Torreblanca and made up of the following members: Ricardo Velez (patissier from Moulin Chocolate , responsible for the Lhardy pastry shop and winner of the first championship for the best roscón in Madrid in 2019); Jose Carlos Capell (gastronomic critic and founder of GastroActitud); Luis Suarez de Lezo (president of the Madrid Academy of Gastronomy), Fatima Gismero , of Pastry Bakery Fatima Gismero-Pioz , in Guadalajara (winner of the 2021 Revelation Pastry Chef Award at Madrid Fusión); Sonia Andres (chef and teacher at Le Cordon Bleu); Estela Gutierrez (second place in the Madrid Fusión 2021 Revelation Pastry Chef Award); Bea Garaizabal (Member of the Royal Academy of Gastronomy and Vice President of la Madrileña) and Mario Ortiz de Brulée Bakery (winner of the 2021 edition).
The contest has also had the support of Únicla and Clesa, who have awarded the winner with €2,500 in dairy products to be donated to an NGO. Duo Harinero and Le Cordon Bleu Madrid have also collaborated.
It's never too soon – or too late – to sink your teeth into a delicious and fluffy roscón, and if it's the best in Madrid, much better. Take advantage!
Antonio Garcia Rodriguez (PANEM).