The Roscón de Reyes, an absolute must for those with a sweet tooth! The roscón de reyes is a traditional cake eaten on the night of January 5th and during the day of January 6th.
The cake, which is shaped like a giant donut or crown, is made of a sweet pastry-style bread with candied fruits and nuts often with a whipped cream, custard or chocolate filling. The most exciting and awaited part of the cake is the hidden items inside. When eating your slice you must be careful as you may be biting into a bean or if you are lucky, a small king. If you find the king you shall be crowned King or Queen of the day, therefore you wear the paper crown which comes with the cake. However, if you find the bean, you unfortunately have to be the one to pay for the cake!
The cake dates back to the 19th century in Spain and its circular shape represents the King’s crown and the eternal love they have for Jesus. A peculiar fact is that the meaning of the bean was traditionally good luck- so if you are the one to find it, remember that although you will have a few pennies less today, before you would have been lucky!
You will be able to purchase this cake in most shops in Spain but here is a recipe in case you want to give it a go at home!
Ingredients
- 500 g flour
- 80 g sugar
- 1 pinch of salt
- 15 g dehydrated yeast
- 150 g whole milk
- 25 g orange blossom water
- 50 g anise liqueur
- 2 eggs
- 60 g butter, at room temperature
For decoration
- 1 egg (for egg wash)
- Candied fruits
- Granulated sugar
- Laminated (sliced) almonds
(Optional: 1 dried bean and a small figurine)
Method
- In a large bowl, combine the flour, sugar, salt, and dehydrated yeast.
- Add the milk, orange blossom water, anise liqueur, and eggs. Mix until a rough dough forms.
- Turn the dough out onto a work surface and begin kneading. Gradually add the butter and continue kneading until the dough is smooth and no longer sticks to your hands.
- Place the dough in a bowl, cover, and let it rise for about 3 hours, or until doubled in size.
- Gently shape the dough into a wheel or crown, being careful not to over-knead.
(If using them, insert the bean and small prize at this stage.) - Place the shaped dough on greaseproof paper, cover lightly, and let rise for another 1 hour.
- Brush the dough with egg wash. Decorate with candied fruits, granulated sugar, and sliced almonds.
- Bake at 200°C for 30–35 minutes, until golden brown.
- Let cool slightly before serving.
Quickly go and buy your cake for tonight (or get baking!). Watch our latest episode of Good Morning Spain for more information on the Roscón de Reyes and the full recipe.
