Celebrate Epiphany or any Sunday with this mouthwatering Roscon de Reyes.Roscon de Reyes - SunCakeMom

Do you fancy starting new year with a special, new cake? Finish the festive season with this wreath form of colorful, fruit filled pastry, Roscon de Reyes (King Cake) Spanish people celebrate Epiphany with.
Different countries, different traditions. Living in Spain I’ve just learned, they have a special cake served on the 6th January, Epiphany. This is the peak of Spanish Christmas holiday when all the family members sit together, changing presents. Kids are waiting for the three kings (Three wise men) bringing them gifts they wanted to have all year long. They finish lunch or dinner with this delicious cake, called Roscon de Reyes.

Although this tradition is brand new to me, I loved making and tasting this delicious cake. I have changed a couple of details to customise it the way my family likes it. Here is my version of King Cake:

Ingredients:

  • 25 grams yeast
  • 4 cups of flour
  • 1 cup of milk
  • 1 spoonful of honey (alternatively 100 grams sugar)
  • 2 eggs
  • 250 grams butter
  • A pinch of salt

Filling:

  • 40 grams cinnamon
  • 1 spoonful of fructose
  • 200 grams of dried fruit mixture

Icing:

  • Vanilla aroma
  • 1 spoonful of honey
  • 1 spoonful of flour
  • 1/2 cup of milk
  • 50 grams butter
  • 50 grams dried fruit mixture

How to make it:

1. In a cup, combine the warm (not hot!) milk, some fructose and the yeast. Stir to blend. Let it stand until the yeast comes alive and starts to foam, about 5 minutes.
2. In a large bowl, mix the 4 cups of flour, 2 eggs, yeast and milk mixture, water, butter, the pinch of salt and the honey very well until the dough gathers into a ball. If the dough is too wet, add some additional flour, a little at a time if needed to form a soft dough.
3. Cover the bowl and leave it in a warm place for about 45 minutes to rise.
Meanwhile cut dried fruit and prepare cinnamon and fructose filling.
4. Turn the dough out onto a lightly floured surface and knead until it’s smooth and elastic, leave it out for about 10 minutes, covered with a kitchen towel.
5. Use a rolling pin to roll it flat.
6. Cover the flat dough with the cinnamon and fructose mixture and sprinkle the dried fruit evenly on it.
7. Roll it up to form a rope.
8. Shape the coil into a ring, sealing the ends together.
9. Carefully transfer the dough ring to the prepared baking pan.
10. Make a couple of 1 inch deep cuts on the outside of the ring.
11. Put it into the 180 C (350F) degree preheated oven and bake it for half an hour. Check if it’s baked with a tooth pick or needle. Put it back if needed.
12. Prepare icing in a cup combine flour, vanilla, honey and some milk. Mix them until smooth. Put butter and the rest of the milk into a small pan and heat it. Pour the content of the cup into the pan, mix them together evenly. Then pour the mixture on top of the cake.
13. Sprinkle dried fruit on top to decorate.
Roscon de Reyes cut - SunCakeMom

Serve it after lunch or dinner with your morning coffee or whenever your feel like spoiling your family, friends or yourself.

 

Stash up on cinamon before you start baking!

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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