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Roscon de Reyes is Spain's most eagerly anticipated seasonal pastry, a magnificent ring-shaped brioche scented with orange blossom water and citrus zest, decorated with jewel-like candied fruits and sliced almonds, and eaten on the morning of January 6th to celebrate the Feast of the Three Kings. The enriched, yeasted dough is made luxurious with eggs, butter, and milk, while orange blossom water - a legacy of Moorish culinary influence - gives it a hauntingly perfumed quality unlike any other Spanish bread. Hidden inside the baked ring are two objects: a tiny figurine and a dried bean - whoever finds the figurine is crowned king for the day, but whoever finds the bean must buy next year's roscon. Filled with whipped cream, it transforms from a breakfast bread into a dessert.
Prep
45 min
Cook
25 min
Total
70 min
Servings
10 srv
Difficulty
Hard
Calories
350 kcal
For 10 serving(s)
Per serving
Dissolve the yeast in warm milk with a pinch of sugar. Allow to stand for 10 minutes.
Combine the flour, sugar, and salt. Add the eggs, softened butter, orange blossom water, orange zest, and lemon zest. Add the yeast mixture and knead for 12-15 minutes until the dough is smooth, soft, and elastic. Cover and allow to rise for 1.5-2 hours until doubled.
Punch down the dough and shape into a large ring by forming a ball, pressing a hole through the center with your fingers, and stretching gently into a circle 30-35cm in diameter on a lined baking tray.
Cover and allow to prove for 1.5 hours until well risen. Meanwhile, preheat the oven to 180°C (355°F).
Brush the ring gently with beaten egg. Decorate generously with sliced almonds and pieces of candied fruit pressed into the surface.
Bake for 22-25 minutes until deeply golden. Dust with powdered sugar while still warm. Once completely cool, optionally slice horizontally and fill with sweetened whipped cream.
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