Prepare for Epiphany or Día de Los Reyes Magos with a standard roscón de reyes recipe! This well-liked Spanish kings’ cake seems in pastry store home windows beginning in mid-November, and is the proper snack alongside a thick cup of Spanish scorching chocolate!
In the event you love Spanish meals, you should definitely strive the most well-known Spanish truffles and these Spanish Christmas recipes.
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Introduction
These crown-shaped roscón de reyes (Spanish king truffles) fill the home windows of pastry outlets each winter, and babies rub their arms with glee simply ready to chew into one. In the event that they’re fortunate, they’re going to even break a tooth on a ceramic figurine of child Jesus hidden contained in the cake!
The Three Kings’ Day (el día de los Reyes Magos) celebrates Epiphany on January sixth, and is the true Christmas Day for many Spaniards. Households collect for an enormous feast, unwrap presents introduced by the three kings, and watch a parade of elaborately embellished floats. The perfect a part of the feast is the roscón de reyes, or kings’ cake, particularly when it is served with Spanish scorching chocolate.
Substances
Questioning what you want to make your personal wonderful roscón de reyes? Thankfully, you do not want something fancy to make this centerpiece in your Día de Los Reyes celebration!
- Flour: All-purpose flour works on this recipe, however for a better rise and chewier texture, strive utilizing bread flour.
- Yeast: Both energetic dry or immediate yeast works nicely on this recipe.
- Candied Fruit: This is a crucial ingredient, as this ornament makes the bread appear like a royal crown. Use no matter dried or candied fruits or nuts you want!
See recipe card for full info on elements and portions.
The right way to Make Roscón de Reyes
In the event you’d wish to see the complete elements and directions, scroll to the underside of the publish for the printable recipe card.
- Sift the flour and salt, then make a nicely within the center. Dissolve the yeast in heat water and pour it into the middle. Combine somewhat of the flour into the liquid to make a thick batter, then cowl and let it stand for quarter-hour. (picture 1)
- As soon as the dough is risen and spongy, add the orange rind, brandy, eggs, and a splash of water. (picture 2)
- Beat the butter and sugar collectively till it is mild and fluffy. (picture 3)
- Knead the butter combination into the dough, then let it rise till it is doubled in measurement, about 1-2 hours. (picture 4)
- Punch down the dough, then knead it for a few minutes. Roll the dough out into a big rectangle, about 2 ft lengthy and 6 inches huge. (picture 5)
- Roll the dough up from one of many lengthy sides to create an extended log, then form it right into a wreath or donut form. Pinch the seam firmly collectively to seal. Add a bean or child figurine now if you would like. (picture 6)
- Cowl with plastic wrap and let the roscón rise till it is practically doubled in measurement, about 1 hour. (picture 7)
- Beat an egg white and brush the roscón with it. Embellish the bread with candied fruits and peel as desired, pushing them gently into the dough so they do not fall off whereas baking. (picture 8)
- Bake the roscón at 350°F (180°C) till the bread is golden brown, about half-hour. (picture 9)
- Let the roscón cool on a wire rack utterly earlier than serving, then slice and serve with a cup of scorching chocolate. (picture 10)
Recipe FAQs
This once-a-year dessert is manufactured from an oval-shaped candy yeasted bread, much like brioche. It may be served plain, however most frequently you will see it sliced in half and sandwiching a layer of candy whipped cream–perhaps even with chocolate whipped cream!
The bread itself is topped with candied fruits, dried dates, and the rest candy and colourful. The bread is alleged to symbolize the crowns worn by the kings who visited the infant Jesus and gave Him valuable items.
Roscón de reyes is a spherical, donut-shaped candy yeast bread served on Epiphany, or Día de Los Reyes (January 6). The dough is flavored with orange blossom water or orange zest, the highest is embellished with candied fruit, and is usually stuffed with whipped cream.
This custom dates again to the Roman winter solstice celebration of Saturnalia, throughout which an analogous cake can be served. Whoever discovered the hidden deal with inside can be dubbed the king of the competition and handled like royalty. Over time, the cake’s reputation unfold, and now it is a well-liked Christmas custom for households in Spain, France, and Latin America.
In Spain, roscón de reyes is historically served both on the night time of January 5 or the morning of January 6 (Epiphany).
A small child Jesus figurine is hidden within the dough, and whoever finds it of their slice is king for the day! Based on custom, discovering the bean provides you wealth or good luck within the new yr.
In the event you chew down on the fava bean, you are the one who will convey the roscón to subsequent yr’s occasion!
Roscón de reyes means “ring of kings” in English. It may be translated as “kings’ cake.”
Serve
Get pleasure from your roscón de reyes with a cup of Spanish scorching chocolate for breakfast on January 6 (Día de los Reyes).
In the event you’re searching for extra Spanish Christmas desserts, be sure to strive these recipes for polvorones and mantecados.
Skilled Suggestions
- For a better rise and chewier texture, strive utilizing bread flour as a substitute of plain, all-purpose flour.
- Knead the dough till it passes the windowpane take a look at to ensure it’ll rise nicely and have a great texture.
- Heat the liquids within the dough to round 115°F (46°C) for greatest outcomes. Having the liquid too scorching will kill the yeast.
- Create a heat, humid, and draft-free spot to let the dough rise by inserting the dough in a chilly oven with a pan of boiling water on a shelf beneath the dough.
- Need to add the conventional whipped cream filling? Let the roscón cool utterly (about 1 hour), then slice it in half horizontally and pipe the cream inside.
Roscón de Reyes Recipe (Spanish Kings’ Cake)
This basic cake is a standard Christmas dessert in Spain and Latin America. It is easy to make, and a enjoyable sport to play; discover the hidden toy in your slice for good luck all yr!
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Servings: 10 slices
Energy: 435.92kcal
Directions
Making the Dough
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Sift the flour and salt into a big mixing bowl, then make a nicely within the center.
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Heat the milk and water to round 115°F (46°C), then stir the yeast into the liquids till it is dissolved. Pour it into the nicely within the dry elements and blend somewhat of the flour into the liquid to create a thick batter. Sprinkle somewhat flour on prime, cowl, and let it relaxation till the batter is spongy, about quarter-hour.
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Whereas the dough is resting, cream the butter and sugar collectively till it is clean and creamy.
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As soon as the dough is spongy, add the eggs, brandy, orange rind, and a splash of water to it. Combine till the dough is elastic and somewhat sticky, then combine within the creamed butter and sugar till the dough is clean.
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Form the dough right into a ball, place in a big bowl, and canopy with oiled plastic wrap. Set it in a heat, draft-free place to rise till it is doubled in measurement, about 1-2 hours.
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Whereas the dough rises, grease a big baking sheet for later use.
Shaping the Roscón
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As soon as the dough has doubled, punch it down and place it on a frivolously floured work floor. Knead the dough for 2-3 minutes, then roll it out into a big rectangle measuring roughly 2 ft lengthy by 6 inches huge (60×15 cm).
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Roll up the dough from one of many lengthy sides to create a log form, pinching the seam to seal. Squeeze the ends collectively tightly to create a wreath or donut form, then place it on a greased baking sheet. Disguise a bean or ceramic child Jesus figurine contained in the roscón now if desired.
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Cowl the bread with plastic wrap and let it rise in a heat place till practically doubled in measurement, about 1 hour.
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Preheat the oven to 350°F (180°C).
Adorning & Baking
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As soon as the dough has risen, frivolously beat the egg white and brush the bread with it. Embellish the roscón with the candied or dried fruits, pushing them gently into the bread so they don’t fall off whereas it’s baking.
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Bake the bread till it is golden brown and has a minimal inside temperature of 190°F (88°C). Let it cool utterly on a wire rack, about 1 hour.
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Slice the roscón and serve with Spanish scorching chocolate. Leftovers will be frozen for as much as 1 month.
Notes
- For a better rise and chewier texture, strive utilizing bread flour as a substitute of plain, all-purpose flour.
- Knead the dough till it passes the windowpane take a look at to ensure it’ll rise nicely and have a great texture.
- Heat the liquids within the dough to round 115°F (46°C) for greatest outcomes. Having the liquid too scorching will kill the yeast.
- Create a heat, humid, and draft-free spot to let the dough rise by inserting the dough in a chilly oven with a pan of boiling water on a shelf beneath the dough.
- Need to add the standard whipped cream filling? Let the roscón cool utterly (about 1 hour), then slice it in half horizontally and pipe the cream inside.
Diet
Serving: 1slice | Energy: 435.92kcal | Carbohydrates: 81.18g | Protein: 7.4g | Fats: 8.49g | Saturated Fats: 4.83g | Polyunsaturated Fats: 0.64g | Monounsaturated Fats: 2.22g | Trans Fats: 0.28g | Ldl cholesterol: 51.77mg | Sodium: 220.19mg | Potassium: 93.64mg | Fiber: 3.66g | Sugar: 29.9g | Vitamin A: 309.09IU | Vitamin C: 1.95mg | Calcium: 89.17mg | Iron: 3.6mg
Pictures by Giulia Verdinelli
