Roscón de Reyes (Spanish Kings' Cake)
Learn how to make roscón de reyes, a traditional Spanish Epiphany bread, with this easy recipe. This orange-flavored yeast bread is decorated with dried fruit and nuts and is eaten on Día de los Reyes Magos. If you find the Jesus figurine inside, you'll be king for the day!
Servings: 12 slices
Calories: 416kcal
Ingredients
For the Dough
- 4 ⅛ cups bread flour
- 1 tablespoon fast-action yeast
- 2 teaspoon salt
- ½ cup granulated sugar
- 10 tablespoons unsalted butter softened
- 2 tablespoons orange blossom water
- 3 large eggs
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- ½ cup milk warmed to 115°F
For the Decoration
- 4 red glacé cherries
- 4 green glacé cherries
- ¼ cup sliced almonds
- 2 to 4 candied orange slices cut in half
- 2 tablespoons pearl sugar or granulated sugar
- Plastic or ceramic baby figurine
- Large dried bean
For the Chantilly Cream (Optional)
- 1 ½ cups heavy whipping cream
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
Instructions
Making the Dough
- Pour the flour into a mixing bowl and add the salt and yeast on opposite sides. Stir each one in with your finger.
- Add the sugar, unsalted butter, eggs, orange blossom water, orange zest, lemon zest,and some of the warm milk. Stir to form a dough, then gradually add more milk as needed to form a slightly sticky dough.
- Knead the dough in a stand mixer for 5-7 minutes, or by hand for 10-15 minutes. The dough should pass the windowpane test,which means you can break off a lump of dough and stretch it thin enough to be translucent without it tearing.
- Shape into a ball, place in a bowl, and cover with plastic wrap. Let it rise in a warm place until it’s doubled in size, about 1 ½ to 2 hours.
Shaping the Roscón
- Punch down the dough, then shape it into a circle. Poke a hole in the center, then shape into a ring.
- Place the loaf on a parchment-lined cookie sheet and cover with plastic wrap. Prove until the loaf has noticeably increased in size and the dough barely springs back when prodded, about 45-60 minutes.
- While the roscón is proving, prepare the decorations. Rinse and dry the glacé cherries, then cut the candied orange slices in half. Preheat the oven to 400°F.
Baking
- Once the roscón has finished proving, brush it with beaten egg and stick on the cherries and orange slices. Sprinkle the dough with sliced almonds and pearl sugar. Stack the tray with the roscón on it on top of an empty tray to insulate the base as it bakes.
- Bake at 400°F for 10 minutes, then lower the temperature to 375°F and bake for another 10-15 minutes, or until the loaf is browned and has an internal temperature of 190°F. If needed, cover with foil towards the end to prevent over-browning.
- Let the roscón cool on the tray for 5 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
Decorating (Optional)
- Make the Chantilly cream by pouring the whipping cream, vanilla, and sugar into a mixing bowl. Beat until the mixture forms stiff peaks.
- Once the bread is fully cooled, split the roscón in half lengthwise, then insert the baby figurine and dried bean somewhere on the bottom half of the loaf. Pipe the Chantilly cream with a star tip in decorative swirls on the bottom piece, then place the top of the loaf back on.
- Slice and enjoy the roscón! Serve with authentic Spanish hot chocolate.
Notes
- The amount of orange blossom water can be adjusted to your taste. You can also add 2 tablespoons of rum to the dough for extra flavor.
- This heavy, brioche-style dough takes a long time to prove. Place it in a cold oven with a pan of boiling water on a lower shelf to create a warm, moist environment, which will help the yeast work faster.
- Use any dried fruit or nuts that you would like to decorate the roscón. The orange slices are a must.
- Stack the tray with the roscón on top of an empty baking tray before baking. The layer of air between the two trays will insulate the base, preventing it from burning.
- The layer of piped Chantilly cream is popular in many Spanish bakeries, but it is optional.
Nutrition
Serving: 1slice | Calories: 416kcal | Carbohydrates: 46g | Protein: 7.1g | Fat: 23g | Cholesterol: 62mg | Sodium: 388.8mg | Fiber: 1.6g | Sugar: 14g | Vitamin C: 1.6mg | Calcium: 49.3mg | Iron: 0.5mg
