Prep 1 hr
Cook 40 mins
Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!
- 20 g pressed yeast
- 4 tablespoons warm milk
- 1⁄2 kg flour
- 3 whole eggs
- 1 egg, separated
- 1 teaspoon salt
- 1 tablespoon dark rum
- 1 tablespoon orange flower water (agua de azahar)
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 100 g butter, softened
- 50 g blanched almonds, skinned and slivered
- candied fruit (about 100 grams) or orange peel, etc. for decoration (about 100 grams)
- Dissolve the yeast in the warm milk with 1 tablespoon of the sugar.
- Add 50 grams of the flour and mix to make a soft dough.
- Cover with a damp cloth and set in a warm place until doubled in bulk.
- Put the remaining flour in a large bowl. Make a well in the centre.
- Beat the eggs together with the egg yolk and pour into the flour with the salt, rum, orange flower water and the rest of the sugar.
- Add the grated orange and lemon rind. Work the flour into the liquid with the hands.
- Add the yeast dough and mix very well until the dough is no longer sticky, adding flour as necessary.
- Divide the butter into 4 parts and sprinkle it with flour.
- Divide the dough into 4 parts. On a lightly floured board work a piece of butter into each of the pieces of dough, then knead them together again.
- Knead the dough until very smooth and elastic. Lightly butter a bowl. Put the ball of dough into it, turn it to coat lightly with butter, then cover the bowl with a damp cloth and let set in a warm, draught-free place for an hour or more.
- Punch the dough down, turn out onto the board and knead again.
- Insert a trinket or coin or bean (no plastic objects that will melt) into the dough. Form the dough into one or two balls and flatten them slightly.
- Shape into rings by inserting a finger into the centre and very gently easing the dough outward to create a hole in the centre. Either stuff the hole with crumpled foil and place or a buttered oven tin or set the rings in lightly buttered ring moulds.
- Cover and set in a warm place to rise again The dough will not double in bulk but will rise substantially during baking.
- Lightly beat the remaining egg white or a whole egg and brush the cake with it. Sprinkle on the slivered almonds and stud with pieces of candied fruit. Sprinkle lightly with sugar and bake in a medium-hot oven until nicely browned, about 35 minutes.