This roscón de reyes is one of a group of special recipes for celebrations and special days, especially on Christmas holidays.
The roscón is usually filled with truffle, cream or custard, and inside is a plastic or ceramic figurine in the shape of a king, and whoever finds this figurine inside his piece will be crowned King. However, a dried bean is also hidden inside, in which case tradition says that whoever finds the bean in their piece must pay for the roscón.
RatingDifficultyBeginner
In this case we present the recipe for the traditional Three Kings' Day cake. A roscón full of tradition and a delight for both children and adults.
Add the peel of one orange and the peel of half a lemon, both without the white part.
5
Grind for 30 seconds on speed 10.
6
Set aside the sugar in a bowl.
7
We replace the blade accessory with the extraction accessory.
8
Add 120ml of milk, a stick of cinnamon, the peel of an orange and the peel of half a lemon, both without the white part.
9
Bake 10 minutes at 90°C and speed 1.
10
Set the milk aside in a bowl to warm up.
11
Once the milk is warm, add the milk itself without the skins and cinnamon stick, the flavoured sugar, 70g of butter at room temperature, two eggs also at room temperature, 350g of flour, 20g of baking powder, 35ml of orange blossom scent and a pinch of salt.
12
Knead for 3 minutes on speed 2.
13
Leave the dough to rest in the mixing bowl for two hours.
14
Lightly oil your hands and take the dough out of the glass, place it on the previously oiled worktop and make a ball with your hands. Leave to rest for 20 minutes.
15
Shape it into the shape of a cake by inserting your fingers inside the ball and stretching it little by little until the desired shape is achieved.
16
Place the cake on a baking tray lined with baking paper, brush it with beaten egg and leave it to rest for 2 hours.
17
After the resting time has elapsed, brush the cake with beaten egg and decorate it with candied fruit on top.
18
Preheat the oven to 200ºC with heat up and down.
19
Bake for 12-15 minutes until golden brown.
20
Our roscón is ready to serve. If we prefer, we can fill it to our taste with cream, truffle or cream and serve it in the traditional Three Kings' Day way (see tips).
Add the peel of one orange and the peel of half a lemon, both without the white part.
5
Grind for 30 seconds on speed 10.
6
Set aside the sugar in a bowl.
7
We replace the blade accessory with the extraction accessory.
8
Add 120ml of milk, a stick of cinnamon, the peel of an orange and the peel of half a lemon, both without the white part.
9
Bake 10 minutes at 90°C and speed 1.
10
Set the milk aside in a bowl to warm up.
11
Once the milk is warm, add the milk itself without the skins and cinnamon stick, the flavoured sugar, 70g of butter at room temperature, two eggs also at room temperature, 350g of flour, 20g of baking powder, 35ml of orange blossom scent and a pinch of salt.
12
Knead for 3 minutes on speed 2.
13
Leave the dough to rest in the mixing bowl for two hours.
14
Lightly oil your hands and take the dough out of the glass, place it on the previously oiled worktop and make a ball with your hands. Leave to rest for 20 minutes.
15
Shape it into the shape of a cake by inserting your fingers inside the ball and stretching it little by little until the desired shape is achieved.
16
Place the cake on a baking tray lined with baking paper, brush it with beaten egg and leave it to rest for 2 hours.
17
After the resting time has elapsed, brush the cake with beaten egg and decorate it with candied fruit on top.
18
Preheat the oven to 200ºC with heat up and down.
19
Bake for 12-15 minutes until golden brown.
20
Our roscón is ready to serve. If we prefer, we can fill it to our taste with cream, truffle or cream and serve it in the traditional Three Kings' Day way (see tips).
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