Roscón de reyes. (Three kings cake)
Baking today Roscón de Reyes filled my kitchen with perfumes from a past childhood and when I first dug into it was soft and bouncy. I will be celebrating the epiphany of the three wise men (6th of January) tomorrow with a perfect hot chocolate with a piece of roscón for breakfast. This would have been the traditional day when kids would open their presents delivered by the three kings. This cake is a cross between a cake and a bread. Traditionally decorated with candied fruits there are lots of variations to this same cake, some people prefer it filled with whipped cream, some rather not have the fruits. whoever finds the hiden surprise (usually a dried bean) will have a lucky and wealthy year (I believe others claim whoever finds surprise is the person who pays for the roscón the following year...up to you). Enjoy it
Roscón de reyes. (Three kings cake)
Baking today Roscón de Reyes filled my kitchen with perfumes from a past childhood and when I first dug into it was soft and bouncy. I will be celebrating the epiphany of the three wise men (6th of January) tomorrow with a perfect hot chocolate with a piece of roscón for breakfast. This would have been the traditional day when kids would open their presents delivered by the three kings. This cake is a cross between a cake and a bread. Traditionally decorated with candied fruits there are lots of variations to this same cake, some people prefer it filled with whipped cream, some rather not have the fruits. whoever finds the hiden surprise (usually a dried bean) will have a lucky and wealthy year (I believe others claim whoever finds surprise is the person who pays for the roscón the following year...up to you). Enjoy it
Open in Cookpad AppSteps
- 1
Mix sugar and softened butter together. Add whisked eggs, oil, lemon and orange rind, orange blossom and one cup of milk.
- 2
The second cup of milk can be warmed slightly and mixed with the yeast to activate. Add to the rest of ingredients. You will get quite a sloppy mixture.
- 3
Add flour to mixture and when mixed well knead on a worktop for a few minutes until firm and elastic.
- 4
Leave to rest covered with a cloth (or lid) for 1-2hours near a warm area like radiator or a warmish oven. Dough needs to raise to more than double its volume.
- 5
Knead again on the table and give the shape of a huge doughnut with a large hole. Should be able to get 3 units.
- 6
Place in a lined or oiled oven tray where they need to rest to raise again. I prefer decorating before they are proved so that I don't knock the air out.
- 7
Once raised brush them with egg carefully
- 8
Bake on a medium oven. I chose 160 C (fan) for about 20-30 minutes or until golden. If I bake 2 together I may switch shelves at 14 minutes to allow them to bake more evenly.
- 9
Sprinkle with sugar as you get them out of the oven
Cooksnaps
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