Roscón de reyes - Spanish Christmas Cake

Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Roscón de reyes - Spanish Christmas Cake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Roscón de reyes - Spanish Christmas Cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roscón de reyes - Spanish Christmas Cake estimated approx 150 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Roscón de reyes - Spanish Christmas Cake using 24 ingredients and 5 steps. Here is how you can achieve that.

Roscón means “cake in the shape of a crown” and de reyes means “kings”, which gives us “crown of the kings”.
Roscón de Reyes is a sweet ring-shaped bread that is prepared with a sweet, yeasted dough and comes topped with sugar and candied or dried fruit. Though the cake developed from pagan tradition, in modern times it became closely associated with the Epiphany, a Christian holiday held on January 6 that celebrates the arrival of three wise men who came to see Jesus Christ.

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Ingredients and spices that need to be Make ready to make Roscón de reyes - Spanish Christmas Cake:

1. Preferment
2. 1/2 cup (120 ml) warm milk
3. 4 g instant dry yeast
4. 1 tsp sugar
5. 2 tsp bread flour
6. 💕For The Dough
7. 4 cups (440 g) bread flour
8. 1/4 tsp salt
9. 50 g sugar
10. 120 ml milk
11. 3 eggs
12. Zest of an orange
13. 15 ml vanilla extract
14. 1 tsp orange blossom water
15. 60 g soft unsalted butter
16. 💕Fillings
17. 2 cups Pearl sugar (I used 80g)
18. 150 g dried apricots
19. 1/2 cups dried cranberries (soaked with 50ml Rum or orange)
20. 💕For the decoration
21. 1 egg yolk
22. 30 ml milk
23. 30 g almond flakes
24. 30 g pearl sugar

Steps to make to make Roscón de reyes - Spanish Christmas Cake

1. In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1)
2. For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size.
3. Turn the dough out onto a surface and knead for 3-4 minutes.
   Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid.
4. Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it.
5. Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes – check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscón should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm.

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