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The Roscón de Reyes (also known as the “Rosca de Reyes” in Spanish America, “Rosco de Reyes” or “King’s pie”) is a bun made with a sweet toroid-shaped dough decorated with slices of crystallized fruit (frosty) with various colors. It can be filled with whipped cream or cream, also with mocha, truffle or chocolate. “Surprises” are hidden inside it, usually ceramic or plastic figures. A very remarkable feature is that inside the Roscón is also a dry bean. It is a tradition that those who find the bean pay for the Roscón. It is served on January 6 called the day of Kings.


  • Put the fresh yeast in warm milk and stir it with your fingers. Leave for 15 minutes.
  • Put 320 grams of flour in a bowl. In the center place the orange zest and sugar.
  • When the milk and yeast are ready add it to the center of the flour
  • Stir the center with a spatula, slowly arrange the flour on the bottom and sides of the bowl until a thin paste forms, however flour must remain on the walls of the bowl
  • Add the butter, the orange blossom essence, the rum, the egg yolk and the salt
  • Mix well with the spatula until you have a sticky dough, mixing in the flour of the walls of the bowl
  • Sprinkle the table you will be working on with the rest of the flour. Put on the dough and knead it. It will stick to the surface at first, but as you knead it will stop sticking. If it’s impossible, add some more flour (only if strictly necessary). The dough has to be slightly sticky.
  • When the dough is ready shape into a ball. Sprinkle some flour in a large bowl and put the dough in it. Cover with cling film and put the bowl in a warm place, perhaps a room with a heater. The mass must double it’s volume (2-3 hours depending on the temperature).
  • When the dough has grown enough, remove from the bowl and knead for 1 minute.
  • Form a ball with the dough. With both thumbs make a hole in the middle and enlarge to give the Roscón de Reyes it’s shape (size of the baking tray you will be using).
  • Line the tray with baking paper and put the dough on it. It’s likely that it will shrink a little again. Spread it evenly on the tray until it has a good size. It doesn’t matter if the dough sticks on the baking paper.
  • Cover the dough with another sheet of baking paper and leave in a warm place until it’s size doubles (30-60 min).
  • Paint the Roscón de Reyes with a brush with egg batter and decorate it to your taste
  • Put the tray in the oven for 25 minutes at 160º C (302º F) until it gets a golden color and take it  out of the oven.
  • Let it cool before cutting or filling it.

If you would like to, you can hide a small surprise inside the dough. When your guests take a piece of  the cake, they will be excited if they get a surprise gift!

If you are visiting Spain during the winter holidays, don’t miss out on Roscón de Reyes!

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