Sunday, 31st May 2020

This Month's Magazine
El Roscón de Reyes

El Roscón de Reyes

This traditional cake, really has very little to do with the 3 kings

In reality its origin dates back to Roman Saturnalia dedicated to Saturn. It was Philip V who imported the custom from France (Gallete des rois) in order to mark the end of the Christmas holidays. A broad bean or even a jewel of great value was usually hidden in the dough and the person who found it would be blessed with good fortune.


• 500 grs. flour
• 40 grs. fresh yeast
• 1,5 decilitre milk
• 3 eggs
• 120 grs. Butter
• 10 grs. salt
• Assorted crystallized fruit
• 100 grs. sugar
• 1 tablespoon rum
• 1 tablespoon orange blossom water
• Grated lemon & orange rind  



Prepare the dough with the yeast, half the quantity of flour and the milk (lukewarm). Let the ball of dough rest covering with a tea towel in a warm place away from draught; near a heater would be ideal.

Separately, beat the eggs and thoroughly mix the butter, rum, and sugar, 50 millilitres of milk, orange water and crystallised fruit. Add the remaining flour and then join with the previous dough. Knead vigorously until you get a fine and elastic dough, which needs to be shaped into a ball and let it rest for about 3 hours as before until it doubles in size. 

Next grease an oven tray, lightly knead the dough and place it on the tray shaping in the form of a crown, again cover with a tea towel and let it rest for 2 hours more. Finally paint the surface with egg yolk, decorate with more crystallised fruit and introduce the surprise or surprises at random (abroad bean or small dolls) covering the surface to hide them. Place in preheated oven at mid to high temperature for about 40 minutes. You can add icing on top for good measure.

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