Seeking a sweet treat for Three Kings Day that makes hearts race? Check out this Roscon de Reyes recipe that will put a smile on any face!

Roscon de Reyes is a delicious pastry that is enjoyed in many Spanish-speaking countries. This pastry is traditionally served during the holiday season, and it is a beloved part of the cultural celebrations. The history of Roscon de Reyes is rich and fascinating, and it is a story that is worth exploring.

Roscon de Reyes has its roots in the Christian holiday of Epiphany, which is celebrated on January 6th. This holiday commemorates the visit of the Magi to the baby Jesus, and it is an important part of the Christmas season in many cultures. In Spain, Roscon de Reyes is traditionally eaten on Epiphany, and it is believed to represent the crown of the Magi.

The history of Roscon de Reyes dates back centuries, and it has evolved over time. The pastry is made with a sweet dough that is typically flavored with orange blossom water and decorated with candied fruit. It is shaped like a ring, and there is often a small figurine hidden inside the pastry. Whoever finds the figurine is said to have good luck for the rest of the year.

One of the most interesting stories involving Roscon de Reyes involves the famous Spanish artist, Pablo Picasso. It is said that Picasso was a big fan of Roscon de Reyes, and he would often enjoy the pastry with his family during the holiday season. Picasso was known for his love of food, and he found inspiration in many of the traditional dishes of his native country.

In 2017, the Spanish tennis player Rafael Nadal was playing in the Brisbane International tournament in Australia when he received a surprise gift from his fans. They had brought him a Roscon de Reyes, which is not typically found in Australia. Nadal was delighted with the gift and even shared a picture of the pastry on his social media accounts, expressing his gratitude to his fans.

Roscon de Reyes is a pastry that is steeped in tradition and culture, and it is enjoyed by people of all ages. However, in recent years, there has been a growing trend towards healthier eating, and many people are looking for sugar-free alternatives to traditional pastries.

This has led to the creation of sugar-free versions of Roscon de Reyes, which use natural sweeteners such as honey and maple syrup. These pastries are just as delicious and flavorful as their traditional counterparts, and they offer a healthier option for those who are looking to watch their sugar intake.

What makes Roscon de Reyes such a beloved pastry is not just its delicious flavor, but also the traditions and customs that are associated with it. Finding the hidden figurine in the pastry is a fun and exciting tradition that is enjoyed by people of all ages. Additionally, sharing the pastry with friends and family is a way to come together and celebrate the holiday season.

Roscon de Reyes is a pastry that is rich in history and tradition. It is a beloved part of the holiday season in many cultures, and it is a treat that is enjoyed by people of all ages.

Ingredients

Base

⅞ cup / 200g Milk
½ oz / 15g Fresh yeast
4 cup / 500g Flour
2 medium / 100g Eggs
7 tablespoons / 100g Butter (softened)
1 pinch / 3g Salt
1 tablespoon / 20g Honey or sweetener of choice (optional)

Filling

⅓ cup / 40g Cinnamon
1 tablespoon / 20g Honey or sweetener of choice
7 oz / 200g Dried fruit mixture

Icing

1 tablespoon / 10g Flour
1 teaspoon / 5g Vanilla aroma
1 tablespoon / 20g Honey
½ cup / 100g Milk
2 tablespoon / 25g Butter
2 oz / 50g Dried fruit mixture

Kitchen utensils

Ø12″ / Ø30cm baking tray or equivalent square one

How to make Roscon de reyes

In a cup, combine the warm (not hot!) milk and the yeast. Stir to blend. Let it stand for 5 minutes. If it gets foamy don’t worry it’s normal. In a large bowl, mix the 4 cups of flour, 2 eggs, yeast and milk mixture, softened butter, the pinch of salt and the honey very well until the dough gathers into a ball. If the dough is too sticky, add some additional flour until it separates from the edge of the bowl, a little at a time if needed to form a soft dough.
Cover the bowl and leave it in a warm place for about 45 minutes to rise.
Meanwhile cut dried fruit and prepare cinnamon and honey for the filling.
Turn the dough out onto a lightly floured surface and knead until it’s smooth and elastic, leave it out for about 10 minutes, covered with a kitchen towel.
Cover the flat dough with the cinnamon and optionally honey.
When it’s done sprinkle the dried fruit evenly on it.
Roll it up.
Shape it into a ring, sealing the ends together. Do this on a baking pan or on a baking paper so the whole thing can easily slide into a baking tray.
Carefully transfer the dough to the prepared baking pan.
Make 1″ / 2.5cm long cuts on the outside of the ring. In this case 17.
If the ring seems too tight we can always take a couple of pieces out and rearrange the ring. This will allow the dough more space to raise.
Optionally brush the top with egg yolks.
Put it into the 350°F / 180°C preheated oven and bake it for half an hour. Check if it’s baked with a tooth pick or needle. Put it back if needed.
Prepare icing in a cup combine flour, vanilla, honey and some milk. Mix them until smooth. Put butter and the rest of the milk into a small pan and heat it. Pour the content of the cup into the pan, mix them together evenly.
Pour the mixture on top of the cake.
Sprinkle dried fruit on top to decorate.

Enjoy!

All desserts are equal but some are more equal then the others. The more equal ones are the ones that we use to dress up our heart with while waiting for the special times to come.

F.A.Q.

What is the tradition of Roscon de Reyes?

The tradition of Roscon de Reyes dates back to the Middle Ages in Spain, and it is associated with the Christian celebration of the Epiphany, which marks the arrival of the Three Wise Men who brought gifts to baby Jesus. The cake is shaped like a crown to represent the Kings and is often decorated with candied fruits and nuts to symbolize the jewels in the crown.

What is inside the Roscon de Reyes?

One traditional way to fill a Roscon de Reyes is with whipped cream, which is usually injected through a small hole in the bottom of the cake. Another way is to add a figurine or small toy inside the cake, which is said to bring good luck to the person who finds it. A third way is to add candied fruits or nuts inside the dough.

When is Roscon de Reyes eaten?

Roscon de Reyes is traditionally eaten on January 6th, which is the Christian feast of the Epiphany. However, it is also popular to enjoy this cake during the Christmas season leading up to January 6th.