Roscón de Reyes 2012

Roscón de Reyes 2012

Roscón de Reyes 2012

{Roscon de Reyes}

Descripción: Ring-shaped sweet bread, traditionally eaten in Spain on January 6th, and the night before


    For the sponge

  • 70 g lukewarm milk
  • 10 g fresh yeast (or 1 sachet instant yeast, about 4 g)
  • 130 g strong wheat flour
  • 1 tsb sugar
  • For the rest of the recipe:

  • 120 g confectioners’ sugar
  • 60 g lukewarm milk
  • Grated rind of half lemon
  • Grated rind of half orange
  • 2 eggs
  • 15 g fresh yeast (or 1 sachet dry yeast, about 4 g)
  • 450 g strong wheat flour
  • 30 ml orange-flower water (optional)
  • 1 pinch of salt
  • 70 g butter at room temperature


  1. Start preparing the sponge. In a bowl dissolve 10 g fresh yeast into 70 ml milk, add 120 g of flour and 1 tablespoon sugar. Knead and make a ball. Place the ball in a bowl and cover with lukewarm water. Let the ball rest until it floats and doubles its size, the time will depend on the type of yeast used and the house temperature, but it usually takes about 15 minutes.
  2. Then prepare the rest of the dough. Put the flour and yeast in a bowl and combine. Add the sugar and salt, eggs, grated rinds and milk into the bowl.
  3. Use a large spoon (or pastry scraper) to mix everything together.
  4. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
  5. Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, and smooth.
  6. Put the dough into a bowl and cover with a cloth.
  7. Let the dough rise in a warm place until its size doubles (about 2 hours depending on the room temperature).
  8. Take the dough out of the bowl, deflate it by touching lightly.
  9. Cut the dough into 12-16 pieces (depending on the size of your molds), and roll each of them into a ball.
  10. Place them on a round cake pan (for a 20 cm diameter cake pan, I used 6 dough balls), forming a circle, leaving some space between them to rise (about 2 cm)
  11. Cover with a damp cloth and let them rest for another 2 hours, until the balls have doubled their size.
  12. Preheat oven to 375º F.
  13. Bake for about 20 minutes
  14. Let the sweet breads cool, unmold and enjoy! The roscón de Reyes is traditionally served filled with sweetened whipped cream.
  15. To decorate I have used some confectioners sugar and crown stencils. This Roscón de Reyes is traditionally decorated with sugar and candied fruits

Preparation time: 30 minute(s) plus resting time (about 4 hours)

Cooking time: 20 minute(s)

Number of servings (yield): makes 2 sweet breads