Gluten-Free Roscón de Reyes

Name: Gluten-Free Roscón de Reyes
Total time: 4500 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 400 grams gluten-free flour (about 2 3/4 cups) (use any gluten-free blend); Zest of 2 oranges; Zest of 1 small lemon; 1 cup freshly squeezed orange juice, strained (about 240 ml); 130 grams sugar (about 2/3 cup); Pinch salt; 1 cube fresh yeast; 125 grams milk, lactose-free milk, or soy milk (about 1/2 cup); 2 eggs; 40 ml olive oil (about 3 tablespoons); 1 small glass orange blossom water (about 1/4 cup or 60 ml); For gluten-free syrup:; 1 cup sugar (about 200 grams); 1 cup water (about 240 ml); For candied fruit:; Ripe fruits of your choice: apple, pear, and grapes. You can also use cherries or any fruits you like; the method is the same; 250 grams sugar (about 1 1/4 cups); Water

sin-gluten @cook_1138406

España

A magical night when children eagerly await their gifts, hoping the Three Kings have remembered everything and left presents by their shoes... But before the night of the Kings comes the parade, and when we get home, the whole family enjoys the roscón, excitedly searching for the little king figurine, the gifts, and... the bean.

At home, we make a completely homemade roscón that’s safe for people with celiac disease. It’s made with gluten-free flours, and everything is prepared from scratch, including the syrup and candied fruit, to ensure they’re gluten-free.

Around the world, Roscón de Reyes goes by different names and follows different traditions. For example, in Argentina, the rosca de reyes is made throughout the week and enjoyed at any time, with mate or as an afternoon snack... and it’s made with a kind of pastry dough... Another tradition.

In Mexico, it’s also called rosca de reyes, and the tradition is to enjoy it with hot chocolate on January 5th.

Any of these versions can be made gluten-free so everyone can enjoy these festive, celiac-friendly holiday treats. Making candied fruit takes more time in the kitchen, but you can look for gluten-free brands if you prefer. Here’s how to make homemade candied fruit for a gluten-free roscón.

In Mexico, it’s also called rosca de reyes, and the tradition is to enjoy it with hot chocolate on January 5th.

sin-gluten @cook_1138406

España

In Mexico, it’s also called rosca de reyes, and the tradition is to enjoy it with hot chocolate on January 5th.

Saved

Ingredients

75 minutes

Serves 8 servings

400 gramsgluten-free flour (about 2 3/4 cups) (use any gluten-free blend)
Zest of 2 oranges
Zest of 1 small lemon
1 cupfreshly squeezed orange juice, strained (about 240 ml)
130 gramssugar (about 2/3 cup)
Pinchsalt
1 cubefresh yeast
125 gramsmilk, lactose-free milk, or soy milk (about 1/2 cup)
2eggs
40 mlolive oil (about 3 tablespoons)
1small glass orange blossom water (about 1/4 cup or 60 ml)
For gluten-free syrup:
1 cupsugar (about 200 grams)
1 cupwater (about 240 ml)
For candied fruit:
Ripe fruits of your choice: apple, pear, and grapes. You can also use cherries or any fruits you like; the method is the same
250 gramssugar (about 1 1/4 cups)
Water

Saved

Steps

75 minutes

1

If you don’t have powdered sugar, you can make it in a food processor. If you have it ready, start by zesting the citrus fruits.
2

Warm the milk until just lukewarm, then mix it with the pinch of salt, olive oil, and orange juice. Once combined, add the beaten eggs.
3

In a large bowl, add the flour and crumble in the yeast. Mix thoroughly until the yeast is fully incorporated into the flour.
4

Combine the wet and dry mixtures and knead well until you have a smooth, even dough. Place the dough in a large bowl, cover with a clean kitchen towel, and let it rise until doubled in size.
5

After about 1 hour of resting, shape the dough into a ring. Brush with beaten egg. Cut the fruit and gently press it into the dough. Cover with a clean towel and let rest for 15 minutes. Preheat the oven to 340°F (170°C).
6

Bake for 10 minutes at 355°F (180°C) on the lower rack, then reduce the oven to 340°F (170°C) for another 10 minutes. Finally, turn on the top heat to brown the top.
7

Turn off the oven and let the roscón sit for 5 minutes. Remove and sprinkle with powdered sugar while still warm.
8

To make the gluten-free syrup:
Place the sugar and water in a saucepan over low heat. Stir constantly until the sugar is completely dissolved. Cook for 15–20 minutes, stirring continuously.
9

Keep stirring to prevent it from turning into caramel. Continue until the syrup thickens and is ready.
10

You can add a little lemon or orange juice for extra flavor. Always use fresh juice for a more intense taste.
11

To make candied fruit:
First, wash and peel all the fruit. Peeling makes it softer, especially for fruits with tough skins. Remove any white pith or membranes, then slice the fruit into rounds about 3/4 inch (2 cm) thick.
12

Bring a saucepan of water to a boil and add the sliced fruit. Cook each type of fruit separately; don’t mix them. Simmer until the fruit is soft but not falling apart. Remove and place the slices on a plate, keeping them separate so they keep their shape.
13

Coat the fruit with the syrup you prepared. Let the fruit soak in the syrup for a day to absorb the flavor. Repeat this process 4 or 5 times before using the fruit, so it becomes well-candied.
14

The day before serving, add more sugar to the syrup and let the fruit soak for another full day. The longer the fruit sits in the syrup, with more sugar added each time, the sweeter and less dry it will be.