The Spanish Roscon de Reyes is a festive bread traditionally enjoyed on Epiphany, celebrated on January 6th. This crown-shaped delicacy is rich in history and symbolism, often commemorating the visit of the Three Wise Men to the baby Jesus. The dough begins with a mixture of all-purpose flour, granulated sugar, and salt, which forms the base of this lightly sweetened bread. The yeast, dissolved in warm water until frothy, is then combined with lukewarm milk and melted butter, infusing the dough with a luscious richness. What truly distinguishes the Roscon de Reyes are its fragrant additions: orange blossom water, and zests of orange and lemon, which provide a subtle and enchanting aroma.

After mixing and kneading the dough to a smooth and elastic consistency, it is left to rise until it doubles in size, ensuring a soft, airy texture. The incorporation of chopped candied fruit adds a burst of color and sweetness, making each bite a delightful surprise. Shaped into a large ring, this bread resembles a royal crown, adorned with jewel-like candied fruits and almond slices that glisten when brushed with milk.

Baking at 350°F for about 25-30 minutes turns the Roscon de Reyes a beautiful golden brown. Once cooled, a dusting of powdered sugar imparts a final touch of wintry elegance. Beyond its delectable taste, one of the most intriguing aspects of the Roscon de Reyes is the tradition of hiding a small figurine and a bean inside the cake — the person who finds the figurine is crowned king or queen for the day, while the one who finds the bean must buy next year’s Roscon. This delightful bread captures the essence of Spanish Epiphany celebrations, offering a blend of rich flavors and cherished customs.

Ingredients

4 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp salt
2 1/4 tsps active dry yeast
1/2 cup milk
1/4 cup water
1/4 cup unsalted butter
3 large eggs
1 tbsp orange blossom water
Zest of 1 orange
Zest of 1 lemon
1/2 cup candied fruit, chopped (plus extra for decoration)
Almond slices, for decoration
Powdered sugar, for dusting

Directions

1. In a large bowl, combine 4 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt.

2. In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/4 cup of warm water and let it sit for about 5 minutes until frothy.

3. In a saucepan, heat 1/2 cup of milk, 1/4 cup of unsalted butter over medium heat until the butter melts. Remove from heat and let it cool to lukewarm.

4. Make a well in the center of the dry ingredients and pour in the yeast mixture, milk-butter mixture, 3 large eggs, 1 tablespoon of orange blossom water, zest of 1 orange, and zest of 1 lemon.

5. Mix until the dough comes together. If it’s too sticky, you can add a little more flour, one tablespoon at a time.

6. Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

7. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1.5-2 hours or until doubled in size.

8. Once risen, punch down the dough and knead in 1/2 cup of chopped candied fruit.

9. Shape the dough into a large ring and place it on a parchment-lined baking sheet. Cover it again and let it rise for another 1 hour.

10. Preheat your oven to 350°F (175°C).

11. Brush the dough with a little milk and decorate it with extra candied fruit and almond slices.

12. Bake in the preheated oven for about 25-30 minutes until golden brown.

13. Allow the Roscon de Reyes to cool, then dust it with powdered sugar before serving.