Roscón de reyes - Spanish Christmas Cake. And the prize part of the feast is the roscón de reyes, or Kings' Cake. Roscón de Reyes is the quintessential Spanish holiday treat! This once-a-year dessert is made of an oval-shaped sweet yeasted bread, similar to brioche.
Any tradition that turns eating cake into a game is a win for me!
And, for any true Spanish celebration of the Epiphany, you should definitely have a Roscón de Reyes on your.
In Spain and across the Spanish-speaking world, it's Roscón de reyes or rosca de reyes.
You can cook Roscón de reyes - Spanish Christmas Cake using 24 ingredients and 5 steps. Here is how you cook that.
Ingredients of Roscón de reyes - Spanish Christmas Cake
- It's of Preferment.
- Prepare 1/2 cup (120 ml) of warm milk.
- It's 4 g of instant dry yeast.
- It's 1 tsp of sugar.
- It's 2 tsp of bread flour.
- Prepare of 💕For The Dough.
- You need 4 cups (440 g) of bread flour.
- You need 1/4 tsp of salt.
- It's 50 g of sugar.
- Prepare 120 ml of milk.
- It's 3 of eggs.
- You need of Zest of an orange.
- You need 15 ml of vanilla extract.
- You need 1 tsp of orange blossom water.
- You need 60 g of soft unsalted butter.
- It's of 💕Fillings.
- It's 2 cups of Pearl sugar (I used 80g).
- You need 150 g of dried apricots.
- It's 1/2 cups of dried cranberries (soaked with 50ml Rum or orange).
- It's of 💕For the decoration.
- Prepare 1 of egg yolk.
- Prepare 30 ml of milk.
- It's 30 g of almond flakes.
- You need 30 g of pearl sugar.
Epiphany, or the feast of the three kings, is special in Spain. Traditionally, that's when Spanish children receive their gifts, delivered by the Magi rather than Father Christmas. It is a staple holiday dessert in any Portuguese home. The bolo-rei recipe was derived from the French Gâteau des Rois which found its way to Portugal during.
Roscón de reyes - Spanish Christmas Cake instructions
- In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1).
- 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..
- 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..
- 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..
- 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..
Dia de Reyes or simply Reyes is the day when children in Spain receive gifts from the Reyes Magos-Wise Men or Magi—the three kings who brought baby Jesus gifts. Instead of gifts from Santa Claus, the children receive them from the Reyes Magos. Rosca de Reyes around the world. Roscón de reyes is the ultimate king cake in all Spanish houses but also in other countries in Latin America like Mexico, Colombia, Uruguay, and Argentina, where it was imported. Mexican rosca de reyes is registered in the Inventory of Intangible Cultural Heritage in France.