Roscón de Reyes, the Kings’ Cake is a traditional Spanish cake prepared for Epiphany on January 6th. Also known as rosca de Reyes in Latin America. Often accompanied with a cup of hot chocolate, it can be enjoyed both at breakfast and as a snack. The Roscón de Reyes can be filled with whipped cream or custard, with truffle and chocolate variations also existing. Another special feature of this cake is that it contains two surprises, ceramic or plastic figurines, which diners might find in their slice, along with a dry bean, the roscón, and traditionally the person who finds it pays for the roscón.
If you don’t want to miss any new recipes, follow me on my FB page, on my IG profile and on my YouTube channel
Discover other Christmas recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 16 Hours
- Preparation time: 1 Hour
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 cups Manitoba flour
- 1 cup milk
- 1 tsp instant yeast
- 4 eggs
- 1/2 cup sugar
- 3/4 cup butter
- 1 lemon (grated zest)
- 1 orange (grated zest)
- 1 tbsp honey
- 1 tsp salt
- 1 tsp orange blossom
- 1 egg yolk
- 2 tbsp milk
- candied cherries
- sugar sprinkles
- candied oranges
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Small Bowl
- 1 Brush
- 1 Mold 1
Steps
Dissolve the yeast in lukewarm milk and let it rest for 10 minutes.
In the bowl of the stand mixer, add the flour, salt, sugar, and flavors.
Start the machine, add the milk and gradually the beaten eggs.
Let the machine work for about 15 minutes.
When the dough is kneaded, start adding the butter little by little.
Work without losing the kneading for about 15 minutes.
Stop the machine and let it rise at room temperature for 2 hours.
Transfer to the fridge for 12 hours.
The next day, take the dough out of the fridge and let it sit at room temperature for about 2 hours.
Turn the dough onto a lightly floured work surface.
Form a ball and let it rest for 15 minutes covered and then form the central hole.
Transfer to a slightly greased 10-inch mold.
Cover with plastic wrap and let it rise in a warm place until it doubles.
Preheat the oven to 320°F.
Brush the brioche with the egg yolk mixed with the milk.
Decorate with candied fruit and sugar sprinkles.
Bake for 35-40 minutes.
Remove from the oven and let cool before removing from the mold.
It keeps for a week in a closed food bag.
Advice
It keeps for 4-5 days in a closed bag.
It keeps for 4-5 days in a closed bag.
FAQ (Frequently Asked Questions)
Can I make the roscón de reyes lactose-free?
Of course, you can replace the butter with margarine and the milk with a plant-based beverage in the same quantities.
Do you like my recipes? Then stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
