Roscón de Reyes
This traditional Spanish cake is baked for Epiphany, often containing a small figurine and a dried bean for good luck. It's a sweet, brioche-like bread, typically flavored with orange blossom water and decorated with candied fruits and sugar.
An original recipe by Forkin
- Total time
- 5 hr 25 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 479 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 250 gstrong bread flour
- 25 gfresh yeast
- 100 ggranulated sugar
- 2 pcslarge egg
- 1 pcsegg yolk
- 120 mlmilk, warm
- 80 gunsalted butter, softened
- 1 tsporange zest
- 1 tsplemon zest
- 2 tbsporange blossom water
- 0.5 tspsalt
egg wash
- 1 pcslarge egg, beaten
decoration
- 100 gcandied fruit, mixed, chopped
- 50 gflaked almond
- 2 tbspgranulated sugar
hidden surprise
- 1 pcsdried bean(optional)
- 1 pcsHeatproof Baking Figurine, heatproof(optional)
Equipment
pastry brush · large bowl · wire rack · baking sheet · parchment paper · stand mixer (optional)
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, strong bread flour, granulated sugar, and salt.
About 2 min
- 2
Crumble the fresh yeast into the warm milk and stir until dissolved. Let it sit for 5 minutes until slightly frothy.
About 7 min
- 3
Add the dissolved yeast mixture, eggs, egg yolk, orange zest, lemon zest, and orange blossom water to the flour mixture. Mix until a shaggy dough forms.
About 5 min
- 4
Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 7-8 minutes.
About 10 min
Cook’s note: The dough will be quite sticky initially; resist adding too much extra flour.
- 5
Gradually incorporate the softened unsalted butter a little at a time, continuing to knead until it is fully absorbed and the dough is shiny and smooth.
About 10 min
Cook’s note: This step can be messy, but keep kneading; the butter will eventually incorporate.
- 6
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.
About 3 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for rising dough.
- 7
Gently punch down the risen dough to release the air.
About 1 min
- 8
If using, insert the dried bean and small figurine into the dough at this stage.
About 1 min
Cook’s note: Ensure the figurine is heatproof and food-safe.
- 9
Shape the dough into a large ring, creating a hole in the center. You can do this by forming a ball and then gently stretching the center out, or by rolling it into a log and joining the ends.
About 5 min
Cook’s note: Make the center hole larger than you think, as it will shrink during rising.
- 10
Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise for another 1-2 hours, or until visibly puffy.
About 1 hr
- 11
Preheat your oven to 180°C (350°F).
About 15 min
- 12
Brush the risen roscón with the beaten egg.
About 1 min
- 13
Decorate the top with candied fruit pieces, flaked almonds, and sprinkle with granulated sugar.
About 2 min
- 14
Bake for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: If it browns too quickly, you can loosely tent it with foil.
- 15
Remove from the oven and let it cool completely on a wire rack before serving.
Per serving
Nutrition
- Calories
- 478.6kcal
- Protein
- 11g
- Carbs
- 75.4g
- Fat
- 14.7g
- Fibre
- 3g
- Sugar
- 25.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the roscón in an airtight container at room temperature.
This cake is best enjoyed at room temperature or slightly warmed in a low oven for a few minutes if desired.
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