Roscón de Reyes
Ingredients
- 500 g strong flour
- 10 g yeast
- 100 g sugar
- 150 ml warm milk
- 80 g soft butter
- 2 eggs
- zest of 1 orange and 1 lemon
- 1 tbsp orange blossom water
- pinch of salt
- candied fruit, sliced almonds, pearl sugar, for decorating
- 1 small figurine and a dried bean, optional
Eaten on the eve or morning of January 6th to mark Epiphany, Roscón de Reyes is a brioche-like ring scented with orange blossom water and citrus zest, decorated on top with a crown of candied fruit, sliced almonds and pearl sugar. Like similar cakes across France and Portugal, it traditionally hides a small figurine and a bean inside — the figurine crowns the finder for the day, while the bean means they pay for next year's cake.
Method
Mix a small portion of the warm milk with a little flour and the yeast; let it sit until bubbly, about 15-20 minutes.
Combine this starter with the remaining flour, sugar, eggs, citrus zest, orange blossom water and salt; knead until a smooth dough forms.
Gradually knead in the softened butter until fully incorporated and the dough is elastic and glossy.
Let rise in a warm place until doubled, about 1.5-2 hours.
Punch down, hide the figurine and bean inside if using, and shape the dough into a ring on a lined tray.
Let rest, covered, for about an hour more.
Brush with beaten egg and decorate with candied fruit, almond slices and pearl sugar.
Bake at around 180°C (350°F) for 20-25 minutes until golden.
