Contents
What is roscón de Reyes?
What Is Roscón de Reyes? – Roscón de Reyes (which in English roughly translates to “kings cake”) is a round or oval-shaped cake that does not look unlike a giant donut. With a sweet, creamy filling inside and candied fruit adorning the top, it gives off the appearance of a jeweled crown.
- While Spain’s roscón de Reyes is often described in English as a cake, it’s actually more of a sweet bread (similar to a brioche).
- This makes it a bit drier than your average moist cake, but still delicious! The filling of roscones can vary.
- Traditionally, however, roscones either have no filling or are filled with sweet whipped cream.
We’ll talk more about some of the delicious variations in a little bit, but first, let’s take a look at how this iconic holiday treat came to be. Classic cream-filled roscón de Reyes, Photo credit: Blog Crossover
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What happens if your roscón de Reyes has a bean in it?
Roscón de Reyes in Spain FAQs – What does it mean to get the king figurine in a roscón de reyes ? If your slice of roscón de Reyes includes a small figurine of a king, congratulations! You’re the “king” of the celebration and get to wear the paper crown that came with the cake.
On the other hand, if your slice has a dry bean in it, you have to pay for the cake next year! Who invented the roscón de Reyes ? Today’s roscón de Reyes is based off of a similar cake that the ancient Romans prepared for the Saturnalia (winter solstice) festival. It later spread throughout Europe during the Middle Ages and became associated with Three Kings Day.
What are some typical Spanish holiday foods? The holidays are all about feasting here in Spain! Typical festive food for Christmas, New Years, and Three Kings Day include seafood such as boiled shrimp and baked fish, roasted lamb or turkey, and shared plates tapas such as a plate of croquettes to share.
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What do you fill a Roscon with?
| Nutrition Facts (per serving) | |
|---|---|
| 533 | Calories |
| 9g | Fat |
| 104g | Carbs |
| 9g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label ×
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 533 |
| % Daily Value* | |
| Total Fat 9g | 12% |
| Saturated Fat 5g | 25% |
| Cholesterol 75mg | 25% |
| Sodium 190mg | 8% |
| Total Carbohydrate 104g | 38% |
| Dietary Fiber 2g | 8% |
| Total Sugars 54g | |
| Protein 9g | |
| Vitamin C 2mg | 10% |
| Calcium 32mg | 2% |
| Iron 3mg | 15% |
| Potassium 119mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate.) Roscon de Reyes is a traditional dessert, served the night before or the morning of Reyes or Epiphany on Jan.6. Dia de Reyes or simply Reyes is the day when children in Spain receive gifts from the Reyes Magos –Wise Men or Magi—the three kings who brought baby Jesus gifts.
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 ounce (4 packages) active dry yeast
- 1/3 cup lukewarm milk (mixed with 1/3 cup lukewarm water )
- 6 tablespoons (3-ounces) unsalted butter
- 6 tablespoons sugar
- 1 tablespoon lemon zest
- 1 1/2 tablespoons orange zest
- 2 large eggs
- 1 tablespoon brandy
- 1 tablespoon water
- 1 large egg white, lightly beaten
- 2 cups candied fruit, such as figs, oranges, lemons, mangoes, cherries, chopped or left in large pieces
- Gather the ingredients.
- Sift flour and salt together in a large mixing bowl. Make a hole in the center of the flour.
- In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk mixed with the lukewarm water.
- Once dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the sides of the bowl to make a thick batter.
- With your hand, grab about a teaspoon of the flour from the side of the bowl and sprinkle it over the top of the batter.
- Cover the bowl with a kitchen towel and leave in a warm place, away from any draft. Allow batter to turn spongy, about 15 minutes.
- In a medium-sized mixing bowl, use a hand mixer or whisk to beat together the butter and sugar. The mixture should be smooth and creamy. Set aside.
- Add grated orange and lemon rinds, eggs, brandy and water to the bowl with the flour mixture. Mix well. The dough will be sticky.
- Beat flour mixture until it is elastic and smooth. Beat in the reserved butter-sugar mixture and mix until the dough is smooth. The dough should be formed into a ball, then covered with oiled plastic wrap.
- Cover the bowl with a kitchen towel and leave it again in a warm place and allow to rise until doubled in size. This will take approximately 1 1/2 hours.
- While you are waiting for the dough to rise, grease a large baking sheet with vegetable shortening and set aside for later use. If you will use a baking stone, no need to grease it.
- Once the dough has doubled, remove the plastic wrap and punch down dough. Lightly flour a clean counter or cutting board and place dough on it.
- Knead for 2 to 3 minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5 to 6 inches wide.
- Roll the dough from the long side into a sausage shape.
- Carefully place the dough onto the large baking sheet or stone and connect the ends together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about 1 to 1 1/2 hours.
- Heat oven to 350 F. Lightly beat the egg white in a small bowl. Uncover the dough and brush the top of the cake with the beaten egg white. Decorate the ring with the candied fruit pieces. Push them into the dough slightly so that they do not fall off.
- Place in oven and bake for about 30 minutes or until golden. Allow to cool on a rack before serving.
In the last half of the 20th century, filling the roscon with whipped cream or a thick custard became popular. Today about a third of the roscones sold in Spain are filled. If you want to fill yours, use a bread knife to slice the bread in half horizontally and carefully remove the top.
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What is Dia de Reyes in Spain?
| Nutrition Facts (per serving) | |
|---|---|
| 533 | Calories |
| 9g | Fat |
| 104g | Carbs |
| 9g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label ×
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 533 |
| % Daily Value* | |
| Total Fat 9g | 12% |
| Saturated Fat 5g | 25% |
| Cholesterol 75mg | 25% |
| Sodium 190mg | 8% |
| Total Carbohydrate 104g | 38% |
| Dietary Fiber 2g | 8% |
| Total Sugars 54g | |
| Protein 9g | |
| Vitamin C 2mg | 10% |
| Calcium 32mg | 2% |
| Iron 3mg | 15% |
| Potassium 119mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate.) Roscon de Reyes is a traditional dessert, served the night before or the morning of Reyes or Epiphany on Jan.6. Dia de Reyes or simply Reyes is the day when children in Spain receive gifts from the Reyes Magos –Wise Men or Magi—the three kings who brought baby Jesus gifts.
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 ounce (4 packages) active dry yeast
- 1/3 cup lukewarm milk (mixed with 1/3 cup lukewarm water )
- 6 tablespoons (3-ounces) unsalted butter
- 6 tablespoons sugar
- 1 tablespoon lemon zest
- 1 1/2 tablespoons orange zest
- 2 large eggs
- 1 tablespoon brandy
- 1 tablespoon water
- 1 large egg white, lightly beaten
- 2 cups candied fruit, such as figs, oranges, lemons, mangoes, cherries, chopped or left in large pieces
- Gather the ingredients.
- Sift flour and salt together in a large mixing bowl. Make a hole in the center of the flour.
- In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk mixed with the lukewarm water.
- Once dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the sides of the bowl to make a thick batter.
- With your hand, grab about a teaspoon of the flour from the side of the bowl and sprinkle it over the top of the batter.
- Cover the bowl with a kitchen towel and leave in a warm place, away from any draft. Allow batter to turn spongy, about 15 minutes.
- In a medium-sized mixing bowl, use a hand mixer or whisk to beat together the butter and sugar. The mixture should be smooth and creamy. Set aside.
- Add grated orange and lemon rinds, eggs, brandy and water to the bowl with the flour mixture. Mix well. The dough will be sticky.
- Beat flour mixture until it is elastic and smooth. Beat in the reserved butter-sugar mixture and mix until the dough is smooth. The dough should be formed into a ball, then covered with oiled plastic wrap.
- Cover the bowl with a kitchen towel and leave it again in a warm place and allow to rise until doubled in size. This will take approximately 1 1/2 hours.
- While you are waiting for the dough to rise, grease a large baking sheet with vegetable shortening and set aside for later use. If you will use a baking stone, no need to grease it.
- Once the dough has doubled, remove the plastic wrap and punch down dough. Lightly flour a clean counter or cutting board and place dough on it.
- Knead for 2 to 3 minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5 to 6 inches wide.
- Roll the dough from the long side into a sausage shape.
- Carefully place the dough onto the large baking sheet or stone and connect the ends together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about 1 to 1 1/2 hours.
- Heat oven to 350 F. Lightly beat the egg white in a small bowl. Uncover the dough and brush the top of the cake with the beaten egg white. Decorate the ring with the candied fruit pieces. Push them into the dough slightly so that they do not fall off.
- Place in oven and bake for about 30 minutes or until golden. Allow to cool on a rack before serving.
In the last half of the 20th century, filling the roscon with whipped cream or a thick custard became popular. Today about a third of the roscones sold in Spain are filled. If you want to fill yours, use a bread knife to slice the bread in half horizontally and carefully remove the top.
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