Roscón de Reyes Recipe (Spanish Kings' Cake)

loaf of roscón de reyes on a round cutting board.

5 from 9 votes

Roscón de Reyes Recipe (Spanish Kings' Cake)

This classic cake is a traditional Christmas dessert in Spain and Latin America. It's easy to make, and a fun game to play; find the hidden toy in your slice for good luck all year!

Prep Time30

Cook Time30

Resting Time2 15

Total Time3 15

Course: Dessert

Cuisine: Spanish

Servings: slices

Calories: 435.92kcal

Author: Lauren Aloise

Ingredients

4 cups all-purpose flour or bread flour
½ teaspoon salt
2 ½ teaspoons active dry yeast or instant yeast
⅓ cup milk warmed
⅓ cup water warmed
6 tablespoons butter at room temperature
⅓ cup granulated sugar
zest of 1 large orange
2 large eggs
1 tablespoon brandy or rum
1 egg white
2 cups assorted candied fruit such as citrus peel, glacé cherries, dates, figs, or nuts

US Customary - Metric

Instructions

Making the Dough

Sift the flour and salt into a large mixing bowl, then make a well in the middle.
Warm the milk and water to around 115°F (46°C), then stir the yeast into the liquids until it's dissolved. Pour it into the well in the dry ingredients and mix a little of the flour into the liquid to create a thick batter. Sprinkle a little flour on top, cover, and let it rest until the batter is spongy, about 15 minutes.
While the dough is resting, cream the butter and sugar together until it's smooth and creamy.
Once the dough is spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix until the dough is elastic and a little sticky, then mix in the creamed butter and sugar until the dough is smooth.
Shape the dough into a ball, place in a large bowl, and cover with oiled plastic wrap. Set it in a warm, draft-free place to rise until it's doubled in size, about 1-2 hours.
While the dough rises, grease a large baking sheet for later use.

Shaping the Roscón

Once the dough has doubled, punch it down and place it on a lightly floured work surface. Knead the dough for 2-3 minutes, then roll it out into a large rectangle measuring roughly 2 feet long by 6 inches wide (60x15 cm).
Roll up the dough from one of the long sides to create a log shape, pinching the seam to seal. Squeeze the ends together tightly to create a wreath or donut shape, then place it on a greased baking sheet. Hide a bean or ceramic baby Jesus figurine inside the roscón now if desired.
Cover the bread with plastic wrap and let it rise in a warm place until nearly doubled in size, about 1 hour.
Preheat the oven to 350°F (180°C).

Decorating & Baking

Once the dough has risen, lightly beat the egg white and brush the bread with it. Decorate the roscón with the candied or dried fruits, pushing them gently into the bread so they do not fall off while it is baking.
Bake the bread until it's golden brown and has a minimum internal temperature of 190°F (88°C). Let it cool completely on a wire rack, about 1 hour.
Slice the roscón and serve with Spanish hot chocolate. Leftovers can be frozen for up to 1 month.

Notes

For a higher rise and chewier texture, try using bread flour instead of plain, all-purpose flour.
Knead the dough until it passes the windowpane test to make sure it will rise well and have a good texture.
Warm the liquids in the dough to around 115°F (46°C) for best results. Having the liquid too hot will kill the yeast.
Create a warm, humid, and draft-free spot to let the dough rise by placing the dough in a cold oven with a pan of boiling water on a shelf beneath the dough.
Want to add the traditional whipped cream filling? Let the roscón cool completely (about 1 hour), then slice it in half horizontally and pipe the cream inside.

Nutrition