EPIPHANY SWEET BUN roscon de reyes, good luck charm, Three Kings’ bun, simple and very delicious Epiphany dessert, easy-to-make soft and fragrant brioche.
The Roscón de Reyes is a bun typical of the Spanish tradition for the Epiphany celebration. Tradition holds that a coin is hidden inside and whoever finds it will have good luck all year.
It is prepared on the morning of January 6th, I made it in advance for you if you like it, it is simple to make, apart from the rising times it bakes quickly, only 20 minutes.
A good luck brioche to prepare on Epiphany day, very simple, soft, and orange-scented instead of lemon, also decorated with an orange glaze while the recipe traditionally includes only candied fruits, it is delicious and soft.
Follow me in the kitchen, I’ll explain how simple the recipe for the Epiphany sweet bun or Roscon de reyes is.
Published
January 2, 2013, 11:18
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 3 1/3 cups all-purpose flour
- 3 eggs
- 7 tbsp butter
- 1/2 cup sugar
- 3 tsp fresh yeast
- 1 cup milk
- lemon zest
- 1 pinch salt
- 1 egg (for brushing)
- milk (for brushing)
- candied fruits
- 3/4 cup powdered sugar
- 1 egg white
- 1 tsp orange juice
Steps
Note: flours differ, some absorb more liquid than others, so if necessary, add milk a little at a time, in this case, until the right consistency is achieved, which is an elastic, non-sticky ball.
Mix 4 tablespoons of milk with the yeast and 3/4 cup of flour, knead until you get an elastic ball, place in a small bowl and let rise for 2 hours, until it doubles in volume, covered with a cloth.
Combine the remaining 2 1/2 cups of flour with the eggs, sugar, a pinch of salt, the rest of the milk, and lemon zest.
Mix well, add the softened butter.
Quickly knead and add the risen dough.
Mix well until obtaining a smooth dough and let rise for another 2 hours.
Place the dough in a round pan lined with parchment paper and shape into a ring, let rise again until doubled.
To speed up the rising, preheat the oven between 78 and 86°F, cover the dough with plastic wrap and then a towel, this way it will rise faster, then put it in the preheated and turned-off oven.
Hide a coin inside the dough.
Brush the surface with milk and egg and bake at 356°F for about 15-20 minutes.
Prepare the glaze, place powdered sugar in a processor, the egg white, and orange juice, I left the glaze light; if you want it more opaque, add more powdered sugar.
Remove from oven, let cool, and decorate with glaze and candied fruit.
The bun keeps well stored in a bag; if you decide to prepare it in advance, I recommend sealing it in the bag as soon as it cools and glazing it the next day.
Bon appétit
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EPIPHANY SWEET BUN roscon de reyes
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FAQ (Questions and Answers) EPIPHANY SWEET BUN roscon de reyes
Can I prepare the Epiphany sweet bun in advance?
Yes! It can be prepared in advance.
Can I add chocolate chips to the dough?
Certainly! You can add them if you prefer.
