Roscón de Reyes Recipe (Spanish Kings' Cake)

Method15 steps

1. 1

   Step 1: Sift all 4 cups of dough flour and the ½ tsp salt into a large mixing bowl. Make a well in the middle.

   Uses 4 cups all-purpose flour (or bread flour), for the dough · ½ tsp salt

2. 2

   Step 2: Warm the measured ⅓ cup milk and ⅓ cup sponge water to around 115°F (46°C). Dissolve the 2½ tsp yeast in them, then pour into the well. Stir a little of the flour-salt mixture into the liquid to make a thick batter, leaving the remaining dry mixture around it. Sprinkle a little more of that mixture over the batter, cover, and leave for about 15 minutes until spongy.

   Form the sponge · 15 minUses ⅓ cup milk · ⅓ cup water, for the sponge · 2½ tsp active dry yeast (or instant yeast) · A little of the prepared flour-salt mixture for the batter and surface sprinkle

3. 3

   Step 3: While the sponge rests, cream all 6 tbsp softened butter with the ⅓ cup sugar until smooth and creamy.

   Uses 6 tbsp butter, softened · ⅓ cup granulated sugar

4. 4

   Step 4: Once the sponge is spongy, mix in both whole eggs (2 large), the brandy (1 tbsp) or rum, orange zest and the additional splash of water. Gradually work in all the remaining flour-salt mixture from the bowl until the dough is elastic and a little sticky. Incorporate all the creamed butter-sugar mixture and knead until smooth and stretchy enough to pass the windowpane test.

   Uses Spongy starter · All flour-salt mixture still surrounding the sponge in the bowl · 2 large eggs, for the dough · 1 tbsp brandy (or rum) · Finely grated zest of 1 large orange · A splash of additional water, for mixing the dough · Creamed butter and sugar

5. 5

   Step 5: Shape the finished dough into a ball and place in a large bowl. Lightly oil the plastic wrap and cover the bowl with it. Leave in a warm, draft-free place for about 1–2 hours, until the dough has doubled in size.

   First dough rise · 60 minUses Complete enriched dough · A little oil to coat the plastic wrap

6. 6

   Step 6: While the dough rises, lightly grease a large baking sheet with the greasing oil and set it aside.

   Uses A little oil for the baking sheet

7. 7

   Step 7: Once the dough has doubled, punch it down and turn it onto a work surface lightly dusted with the additional flour. Knead for 2–3 minutes, then roll into a rectangle about 2 feet long and 6 inches wide (approximately 60 × 15 cm).

   Uses Doubled enriched dough lifted from the proofing bowl · Additional all-purpose flour, just enough to dust the work surface

8. 8

   Step 8: Roll the rectangle from one long side into a log, pinching the seam firmly shut. Join and pinch the ends tightly to form a ring, then transfer it to the greased baking sheet.

   Uses Rolled dough rectangle · Greased baking sheet

9. 9

   Step 9: Cover the ring loosely with plastic wrap and leave in a warm, draft-free place for about 1 hour, until nearly doubled in size.

   Second dough rise · 60 minUses Shaped dough ring

10. 10

    Step 10: Preheat the oven to 350°F (about 177°C). Remove the plastic wrap before decorating and baking.

11. 11

    Step 11: Lightly beat the separate egg white and brush the risen ring with it. Decorate with the assorted candied fruit as desired, pressing the pieces gently into the dough so they stay in place. Set any unused fruit aside and discard unused raw egg-white wash.

    Uses Risen dough ring · Egg white from the one-white supply, enough to brush the ring · Desired decorating portion from the 2 cups candied fruit

12. 12

    Step 12: Bake at 350°F (about 177°C) for about 30 minutes, until golden brown and at least 190°F (88°C) in the center of the bread. Continue baking if needed to reach the internal endpoint.

    Bake roscón · 30 minUses Decorated ring with adhered egg wash and fruit

13. 13

    Step 13: Transfer the baked ring to a wire rack and let it cool completely, about 1 hour.

    Cool roscón · 60 minUses Baked roscón

14. 14

    Step 14: Optional cream filling: once the bread is completely cool, slice the ring in half horizontally and pipe the ready whipped cream onto the lower half, then replace the top. Keep the filled bread refrigerated at 4°C/40°F or below until serving. Skip this step for the unfilled version.

    Uses Completely cooled roscón · Ready whipped cream, to fill the fully cooled bread (optional)

15. 15

    Step 15: Cut the unfilled or optionally cream-filled roscón into ten slices and serve. Wrap and freeze unfilled leftovers for up to 1 month. Keep any cream-filled portions refrigerated until serving.

    Uses Cooled unfilled bread if the optional filling was skipped · Cream-filled bread if the optional filling was chosen