Roscón de Reyes

roscon de reyes

Ingredients icon-ingredients

*For a 800g roscón approximately.

  • Roscón dough

  • 370g Wheat flour

  • 60g Sugar

  • 1 teaspoon Ground cinnamon

  • 1 teaspoon Blossom water

  • Zest of 1 unit of Orange

  • Zest of 1 unit of Lemon

  • 22g Fresh yeast

  • 200g Vegetable milk

  • 1 unit Cinnamon

  • 1 unit Star anise

  • 48g Sunflower oil

  • Decoration

  • Crystallized fruit

  • Flaked almonds

  • 60g Sugar

  • ½ teaspoon Water

  • Glaze

  • 50g Water

  • 50g Sugar


  • 1.Bring the milk to a boil together with the cinnamon and the star anise.

  • 2.Remove from the fire, strain it and leave it to infuse until the temperature lowers.

  • 3.Put the flour, the sugar, the ground cinnamon, the blossom water, the orange zest and the lemon in a bowl and mix it.

  • 4.Dissolve the yeast in lukewarm milk and add to the mixture. Knead it.

  • 5.Wait until a ball is formed and pour the oil slowly, integrating it properly with the dough.

  • 6.Once the dough is homogeneous and it doesn't stick to your fingers, cover it with plastic film and leave it to rest at room temperature until it doubles its volume.

  • 7.Once it's doubled its volume, shape the roscón. Click HERE to see how to do it!

  • 8.Place it on the baking tray, cover it with plastic film and leave it to rest for another 20 minutes, approximately, until it doubles its volume.

  • 9.Once the roscon has doubled its volume, put the crystallized fruit and the flaked almond. Mix the sugar with the water and spread it over the roscón.

  • 10.Bake at 200ºC for 20 minutes approximately. Leave it to cool down entirely.

  • 11.Prepare the glaze. Boil the water and the sugar for 2 minutes. Leave it to cool down.

  • 12.Once it's cooled down, glaze the roscón with a pastry brush.

  • *To dissolve the yeast correctly, the milk must be at 40ºC approximately.

  • *It's important to respect the resting times for the dough to get a spongy roscón.

  • *For a nut-free version of this recipe, just omit the flaked almonds.


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