Roscón de Reyes
Roscón de Reyes is a traditional Spanish cake that's often served on Three Kings' Day (January 6). It's a sweet, round, and beautifully decorated bread-like cake, often filled with whipped cream or other sweet fillings.
Ingredients - Serves 10
- Powdered sugar - For dusting
- Almonds - For decoration
- Candied fruit - For decoration
- Salt - 1/2 teaspoon
- Orange blossom water - 1 tablespoon
- All-purpose flour - 4 cups
- Eggs - 2
- Butter - 1/2 cup, softened
- Sugar - 1/2 cup
- Milk - 1/2 cup
- Active dry yeast - 1 packet
Let's Get Started
- In a small bowl, dissolve the yeast in the warm milk. Let it sit for a few minutes until it becomes frothy.
- In a large bowl, combine the sugar, butter, and eggs. Mix until well combined.
- Add the yeast mixture, flour, orange blossom water, and salt to the large bowl. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.
- Preheat the oven to 375°F (190°C).
- Punch down the dough and shape it into a ring. Place it on a baking sheet lined with parchment paper.
- Decorate the dough with the candied fruit and almonds, pressing them lightly into the dough.
- Bake the roscón for about 20 minutes, or until it becomes golden brown.
- Let the roscón cool completely, then dust it with powdered sugar before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 10g
- Carbs: 60g
- Protein: 8g
- Sodium: 200mg
- Sugar: 25g
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