Bread Machine Brioche Dough /Spanish Roscón De Reyes

READY IN: 2hrs 10mins




  • The Dough.
  • This makes a high-rising, soft but very springy dough. I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping. I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1" thick, 5" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.
  • I pinch the ends together to make a full circle. Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.
  • The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes. Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.
  • If making the Light lemon glaze. Mix until mixture is smooth and can be drizzled onto the cake. A boiled icing recipe with two cups of sugar is low fat and a good alternative.
  • Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragées. As soon as the glaze is poured, sprinkle colored stripes on the glaze.
  • A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!
  • Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator. I use a foodsafe plastic trash bag (small white Glad).