Bread
How to Make Roscón de Reyes (Spanish Three Kings Cake)
Soft, fragrant roscón de Reyes with orange blossom water, citrus zest and candied fruit. A rich yeasted ring for Three Kings Day, with exact grams.
By the Forkful editorial team · Published
Quick answer
Knead 500 g strong bread flour with 20 g fresh yeast, 140 g warm milk, 110 g sugar, 2 eggs, 90 g soft butter, orange blossom water, citrus zest and salt. Let it double (about 2 hours), shape a ring, rise again for 1½–2 hours, decorate and bake at 350°F (180°C) for 20–25 minutes until golden.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 5 h 10 min
- Makes
- 8 slices
Total time includes 4 h of rising, chilling or cooling.
Roscón de Reyes is the ring-shaped sweet bread Spaniards eat on January 6, Three Kings Day, and the weeks before it are when most people start looking for a recipe. It is a soft, enriched dough scented with orange blossom water, orange and lemon zest, and topped with candied fruit and sugar.
The dough is rich in butter and eggs, so it needs a strong flour, a good knead and two patient rises. This recipe uses grams for the flour, sugar and butter so the servings selector scales accurately. You can chill the dough overnight after the first rise and shape it the next morning, which is the easiest way to have it fresh for breakfast.
Ingredients
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- 500 g strong bread flour (about 4 cups), plus extra for dusting
- 20 g fresh yeast (or 7 g instant yeast)
- 140 g whole milk, warmed to about 105°F (40°C)
- 110 g granulated sugar (about ½ cup)
- 2 large eggs, at room temperature
- 90 g unsalted butter, soft (about 6 tbsp)
- 15 g orange blossom water (about 1 tbsp)
- 1 orange, zest only
- 1 lemon, zest only
- 5 g fine salt (about 1 tsp)
- To decorate
- 1 egg, beaten, for brushing
- Candied fruit and candied orange slices
- Sliced almonds and pearl or granulated sugar
Instructions
- Whisk the yeast into the warm milk until dissolved. In a large bowl, mix the flour, sugar, salt and citrus zest.
- Add the milk, eggs and orange blossom water and mix to a shaggy dough. Add the soft butter and knead for 10–15 minutes by machine or about 15–20 by hand, until smooth, elastic and only slightly sticky.
- Shape into a ball, cover and let rise in a warm place for 2–3 hours, until doubled. (You can refrigerate it overnight at this point and bring it out 1 hour before shaping.)
- Line a baking sheet with parchment. Punch the dough down, shape it into a ball and poke a large hole through the centre, stretching it into a ring about 12 inches (30 cm) across. The hole will close up as it rises, so make it big.
- Place the ring on the sheet with a small oiled glass in the centre. Cover and let it rise for 1½–2 hours, until puffy and doubled.
- Heat the oven to 350°F (180°C) with a rack in the lower third. Brush the ring with beaten egg and decorate with candied fruit, sliced almonds and sugar.
- Bake for 20–25 minutes until deep golden, covering loosely with foil if it browns too fast. Cool on a rack before serving.
Tips for the best result
- 1Use strong (bread) flour: the dough is very rich, and a higher-protein flour gives it the soft, airy crumb.
- 2Have the eggs and butter at room temperature, and keep the milk warm but not hot, since over about 115°F (46°C) can kill the yeast.
- 3Make the centre hole much bigger than looks right; it shrinks during both rises and in the oven.
- 4Brush the egg on gently, then add the decorations, so the ring keeps its volume.
Storage
Keep it wrapped at room temperature for 2–3 days; it is best the day it is baked. Slices freeze well for up to 2 months.
Frequently asked questions
When is roscón de Reyes eaten?
On January 6, Three Kings Day (Día de Reyes) in Spain, usually for breakfast or dessert, and often through the first week of January.
Can I make roscón de Reyes the day before?
Yes. Refrigerate the dough overnight after the first rise, then shape it, let it rise again and bake it the next morning.
Why is my roscón dense?
The usual causes are weak flour, too little kneading or cutting the rises short. Knead until the dough is smooth and elastic and let it double each time.
