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Receta de Roscón de Reyes - Three Kings Day Cake Recipe

La Tienda Kitchens

  • 3 hours 40 minutes
  • 6 servings
Three Kings Day Cake Recipe
Spain’s classic Christmas cake (really more like a sweetened bread), roscón de reyes is served on Three Kings Day, or El Día de los Reyes Magos. Across Spain, children wait for the kings to arrive bearing gifts. The night before, there is a parade in every village, town and city, with the kings throwing candy into the crowd. Traditionally the children leave out their shoes at bedtime, hoping the Magi will fill them with sweets (naughty children get lumps of coal). The next day, presents are exchanged and families gather to feast and celebrate. Central to the celebration is the roscón de reyes, or Kings’ Cake. A little ceramic figurine or coin is hidden inside, and whoever finds it gets good luck for a year. But if you find the dried bean instead, you must buy the cake the following year!
Rated 5 Stars

Ingredients

  • 1package active dry yeast
  • 1tbsp loose tea leaves
  • 1tsp grated lemon zest
  • 4cloves
  • 1/4 lb unsalted butter, softened to room temperature
  • 1 tbsp shortening
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 2eggs
  • 1 tbsp brandy
  • 1/2 cup milk, scalded and cooled
  • 5cups unbleached, all-purpose flour
  • Vegetable oil, as needed to coat the dough
  • 1 egg, lightly beaten
  • 1 1/2 tbsp coarse sugar crystals
  • 1 quart whipping cream
  • 3/4cup white sugar, (for the cream)
  • crushed Marcona almonds, for garnish
  • diced candied orange peel, for garnish
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Preparation

STEP 1

Dissolve the yeast in 1/4 cup of warm water. 

STEP 2

Simmer 1/2 cup of water with the tea leaves and cloves for 10 minutes, covered. Strain out and discard the cloves and tea leaves. Add the lemon zest to the flavored water and allow to cool. 

STEP 3

Beat the butter, shortening, sugar and salt together until fluffy. Thoroughly incorporate the 2 eggs, then add the brandy, milk, the water-lemon mixture and the bloomed yeast. Mix in the flour gradually with a wooden spoon until a soft and slightly sticky dough is obtained. Knead on a floured working surface, adding more flour as needed, until springy and very smooth, about 5 minutes. 

STEP 4

Coat a bowl with vegetable oil and add the dough, rotating and turning to coat with the oil.  Cover with a towel, and place in a warm spot out of drafts to double in size, about 2 hours.

STEP 5

Punch down dough and knead again for 5 minutes.  Allow to rest for 15 minutes. Roll the dough into a long rectangle; roughly 2 feet by 6 inches. Place a good luck coin or some other item, such as a small ceramic figurine randomly on the dough.  On another part of the dough, place the dried bean. (Note: these small items could cause a choking hazard.  Be sure to warn diners of the inserted items, or exclude if you prefer.) Roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic ring, and pinch the ends together to seal. Place ring on a parchment-lined or lightly greased baking sheet, rearranging until again a ring shape.   

STEP 6

Preheat oven to 350° F. Decorate the ring with candied fruit slices or candied cherries if desired, pushing them slightly into the dough. Let the ring rise in a warm spot about 1 hour, or until double in size. Mix a teaspoon of water with the beaten egg and brush the surface of the dough, sprinkle with the coarse sugar, and bake in a 350° F oven 35-40 minutes, or until a deep golden brown. Cool on a rack. 

STEP 7 

Whip the cream and remaining sugar until thick and fluffy.  Cut the roscón in half horizontally, spread the whipped cream on the bottom half, then place the other half on top. 

Add alternate garnishes as desired. 

Serve with a thick cup of Spanish hot chocolate

Reviews (1)

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February 2020

Rated 5 Stars

Such a delicious treat, well worth the time to make it!

The Best of Spain