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Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). This recipe is posted per a request by a member and I will make it as soon as I can. The recipe says "1 package active dry yeast" which is not accepted by Zaar computer, I will amend to a specific amount as soon as I have done some research on the package size. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!
For the cake
- 3 1⁄4-3 3⁄4 cups all-purpose flour
- active dry yeast
- 2⁄3 cup milk
- 1⁄3 cup butter
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon salt
- 2 eggs
For the filling
- 3 tablespoons butter, softened
- 1⁄4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3⁄4 cup diced mixed candied fruit, and peel
- 1⁄2 cup chopped toasted almond
For the icing
- 1 cup sifted powdered sugar
- 1⁄4 teaspoon vanilla
- 1 -2 tablespoon orange juice
- ground cinnamon (optional)
- finely shredded orange peel (optional)
- To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.
- In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball.
- Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down.
- Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
- To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat.
- Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet.
- Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
- Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
- To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.