Roscón de reyes - Spanish Christmas Cake
Roscón means “cake in the shape of a crown” and de reyes means “kings”, which gives us “crown of the kings”.
Roscón de Reyes is a sweet ring-shaped bread that is prepared with a sweet, yeasted dough and comes topped with sugar and candied or dried fruit. Though the cake developed from pagan tradition, in modern times it became closely associated with the Epiphany, a Christian holiday held on January 6 that celebrates the arrival of three wise men who came to see Jesus Christ.
Roscón de reyes - Spanish Christmas Cake
Roscón means “cake in the shape of a crown” and de reyes means “kings”, which gives us “crown of the kings”.
Roscón de Reyes is a sweet ring-shaped bread that is prepared with a sweet, yeasted dough and comes topped with sugar and candied or dried fruit. Though the cake developed from pagan tradition, in modern times it became closely associated with the Epiphany, a Christian holiday held on January 6 that celebrates the arrival of three wise men who came to see Jesus Christ.
Cooking Instructions
- 1
In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1)
- 2
For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size.
- 3
Turn the dough out onto a surface and knead for 3-4 minutes.
Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid.
- 4
Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it.
- 5
Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm.
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