How to Make a Classic Spanish Roscón de Reyes (King’s Cake)
Roscón de Reyes, also known as the King’s Cake, is a traditional Spanish dessert typically prepared to celebrate the Epiphany, or Three Kings’ Day, on January 6th. This sweet, round cake is decorated with candied fruits to symbolize the jewels of a crown, and often contains small surprises like a figurine and a bean, which are meant to bring good luck to the finder. Making a Roscón de Reyes at home involves a combination of skills: from kneading the dough to perfecting the decoration. Here’s a step-by-step guide on how to make this iconic Spanish cake.
Ingredients
For the dough:
- 500g (4 cups) all-purpose flour
- 10g (2 teaspoons) salt
- 100g (½ cup) unsalted butter, softened
- 100g (½ cup) sugar
- 1 packet (7g or 2 ¼ teaspoons) dry yeast
- 2 large eggs
- 200ml (¾ cup) whole milk
- 50ml (3 ½ tablespoons) orange blossom water (or substitute with a few drops of vanilla extract and orange zest)
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 100g (¾ cup) mixed candied fruits for decoration
- 1 dried bean (optional, for tradition)
- 1 small figurine (optional, for tradition)
For the glaze:
- 2 tablespoons sugar
- 2 tablespoons water
- A pinch of lemon zest (optional)
For the filling (optional):
- 200ml (¾ cup) heavy cream, whipped (optional, for filling)
Instructions
1. Prepare the Yeast Mixture
Start by activating the yeast. In a small bowl, combine the dry yeast with 50ml of warm milk (not hot, around 110°F or 45°C). Stir until the yeast dissolves and leave it to rest for about 10 minutes. It should become foamy, signaling that the yeast is active.
2. Mix the Dry Ingredients
In a large mixing bowl, sift the flour and salt together. Add the sugar and make a well in the center of the flour mixture. This will be where you pour in the wet ingredients.
3. Add the Wet Ingredients
In the well of the flour, add the yeast mixture, eggs, softened butter, milk, orange blossom water, and the zest of lemon and orange. Use a wooden spoon to stir the ingredients together until a rough dough starts to form.
4. Knead the Dough
Transfer the dough to a clean surface and knead for about 10 minutes. You can also use a stand mixer with a dough hook for convenience. The dough should be soft, elastic, and slightly sticky but not too wet. If necessary, add a little more flour, a tablespoon at a time, until the dough reaches the right consistency.
5. First Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
6. Shape the Cake
Once the dough has risen, punch it down to release the air. Remove the dough from the bowl and roll it into a long cylinder. Form the dough into a ring shape by connecting the ends, pressing them together firmly to seal. Place the dough ring on a baking sheet lined with parchment paper.
7. Add the Surprises
Before letting the dough rise for the second time, hide the figurine and bean inside the cake. To do this, slightly cut a small slit in the dough and place the figurine and bean inside. Be sure to note where they are so you can avoid cutting them when serving the cake later. These surprises are part of the tradition, where the person who finds the bean must buy the cake the following year, while the one who finds the figurine is said to have good luck.
8. Second Rise
Cover the shaped dough with a cloth or plastic wrap and let it rest for another hour. During this second rise, the dough should expand and puff up.
9. Preheat the Oven
Preheat your oven to 180°C (350°F) about 15 minutes before baking.
10. Prepare the Glaze
While the dough is rising, prepare the glaze by combining sugar and water in a small saucepan. Bring it to a gentle simmer until the sugar dissolves. Add a pinch of lemon zest if desired for extra flavor. Set aside to cool.
11. Bake the Roscón
After the second rise, brush the top of the dough with the sugar glaze using a pastry brush. Decorate the top with candied fruits, arranging them in a way that resembles a crown. You can also add a little extra zest of orange or lemon on top for color and fragrance.
Bake the Roscón in the preheated oven for about 20-25 minutes or until golden brown. If the cake starts to brown too quickly, cover it loosely with foil and continue baking until fully cooked.
12. Cool the Cake
Once the Roscón is baked, remove it from the oven and allow it to cool on a wire rack. While the cake is cooling, it can be optionally filled with whipped cream if desired. Use a serrated knife to carefully slice the Roscón in half horizontally and spread the whipped cream on the inside.
13. Serve and Enjoy
Once the cake has cooled, slice it into generous portions, making sure to warn your guests about the hidden figurine and bean. The Roscón de Reyes is traditionally enjoyed with hot chocolate or coffee. The cake can be served with or without whipped cream, depending on preference.
Tips for the Perfect Roscón de Reyes
- Don’t overwork the dough: Knead it just enough to form a smooth and elastic dough. Overkneading can result in a dense cake.
- Customize your decorations: Feel free to add extra touches, such as slivered almonds or even a dusting of powdered sugar for a festive look.
- Make it ahead: If you’re planning to make the Roscón the night before, allow it to rise once, shape it, then refrigerate it overnight. In the morning, bring it to room temperature and proceed with the second rise and baking.
- Freshness: The Roscón is best enjoyed the day it is made, but leftovers can be wrapped in plastic and stored for a few days.
Making a Classic Spanish Roscón de Reyes is a delightful way to bring a piece of Spanish tradition into your home. The cake is both delicious and beautiful, with its fluffy texture and stunning decoration. Whether you celebrate Three Kings’ Day or simply want to indulge in a delicious treat, this cake will impress everyone at the table.
Leave a Reply