roscon de reyes
Posted on by friendlyVI

Roscon de Reyes – Spanish dessert

This dessert is a traditional one for Dia de Reyes on 6th of January in Spain and homemade Roscon de Reyes  can be definitely better than the store-bought one!

Buying it from supermarkets is a terrible idea: it is very sweet and it has candied fruits on top of it. This might be a liked detail, but I really can not get along with candied fruits.

Therefore, the best solution for me is to bake it myself and replace the colorful fruits with some real unhealthy jelly candies (and of course some delicious additions like dried apples and cranberries and almonds).

So here is my take on Roscon de Reyes:

roscon de reyes

Roscon de reyes
Servings: half a normal portion
Time: 3-4 hours (including the raising of the dough)
Difficulty: difficult

Ingredients

  • 300 g of flour
  • 2 eggs (beat them and keep 2 tbsp for brushing the dough)
  • 15 g of fresh yeast
  • 40-50 g of sugar
  • 50 ml of milk
  • 1 tsp on vanilla essence
  • 1 tsp of rum essence
  • the peel from one lemon
  • a pinch of salt
  • 30 g of butter
  • dried fruits and nuts for decorating

Directions

  1. Leave at room temperature: flour, 2 eggs, 30 g of butter, yeast.
  2. In a lukewarm 50 ml of milk, add 20 g of sugar and 15 g of fresh yeast and mix them until the east is dissolved. Wait 10-15 min until the yeast activates.
  3. In a bowl add the flour, eggs (keep 2 tbsp aside), vanilla, rum, lemon zest and remaining sugar.
  4. Once the yeast is ready, pour it over the flour bowl and mix them well with a spoon.
  5. When it becomes to sticky, knead it on the table with a tiny bit of extra flour for 5 min.
  6. Add the butter in the mixture. The butter needs to be soft.wm_img_20190106_121528
  7. The dough can be a bit sticky in the beginning, but it will incorporate soon. Add a tiny bit of flour if necessary.
  8. Knead for another 10-15 min.
  9. Let the dough rise for 1-2 hours in a warm place until it almost doubles in size.wm_img_20190106_141933
  10. Take out the dough, shape it in a ball, stick your fingers in the middle and rise it in your hands and start turning it around until it becomes a ring with a big hole in the middle.
  11. Let the ring rise for another 40 min to 1 hour.
  12. Brush the remaining egg on it and add your preferred decorations.
  13. Bake it at 180 Celcius for 15 min.