Here in the United States, cookies are the most popular treat during Christmastime. We were curious about holiday sweets in other countries, so we reached out to several of our international distributors and Wilton Method Instructors to learn more! In this 12-part series, a different country and traditional dessert will be featured each day. Today’s blog and recipe comes from Silvia Gutiérrez, a passionate baker and Wilton Method Instructor in Spain. Silvia works and teaches at megasilvita.com.
The Roscón de Reyes (King’s ring) is one of most yearly wished for desserts in my family. I remember how important it was for my father and for my mother that all of us kids had a great breakfast on the most happy day for all the children in Spain: the 6th of January, the day in which the Three Magic Kings bring so many presents under the tree for everybody.
It has been a tradition since I can remember, and always fun whenever the little hidden surprises were discovered inside the cake. Tradition tells that if you found the “King’s Surprise or Bean” you are supposed to bring next year’s Roscón de Reyes! It is something I will never forget, because undoubtedly it was always my father who found it!
Today I want to teach you how to make a very easy Roscón de Reyes. You don’t need to be an expert, and you will see that in a simple manner you will be able to make a delicious Roscón that is yummy, high, and very tasty!
Recipe for Easy Roscón de Reyes
1 cup white sugar
Lemon peel from 1 full lemon without the white
Orange peel from 1 full orange without the white
1/2 cup milk
5 tablespoons butter
1 ounce fresh yeast
1 tablespoon orange blossom water
4 1/3 cups flour
Pinch of salt
Dried-in-sugar fruit, sugar in chunks, humid sugar, almonds, or whatever you like, really!
Chop the lemon and orange peel very fine (in a mixer) together with the white sugar so that the sugar gets the citrus aromas and becomes finer. Make sure that you dry the peel well before chopping.
Mix the fresh yeast with lukewarm milk until it is completely dissolved.
In a mixing bowl mix all of the following ingredients together: eggs, milk with yeast, orange blossom water, butter, flour and salt and knead for 10 minutes with the dough hook at low speed (1.5 or 2 maximum).
If you don´t have a mixer, you will need to mix by hand all the time. It will become a very sticky mix; try to not add more flour at the beginning. Knead the dough by stretching it with your hands and mixing again until you see that the mix is more elastic and less sticky.
Once the kneading is done we will have activated our gluten and it will help make the Roscón very soft. Take a large bowl and spray with Bake Easy spray, then leave the dough to rest in the bowl and cover with plastic film until it has doubled its size. This process might take more or less time depending on the temperature in the kitchen. Under normal circumstances it could take 2 hours.
Once it has doubled its size then you can start shaping it. If you want to have a high and perfect shape I have a trick I can tell you…
How to get a perfect high and round Roscón de Reyes.
First I use Bake Easy spray in a springform mold to make sure that the dough does not get stuck to the mold when it is growing in size. I have used a basic Wilton 22 cm (about 9 inches). You can use a larger one, up to a maximum of 30cm (almost 12 inches) – when it grows, the pan will be covered completely.
Once the dough has doubled its size I try to get all the air out by pressing a bit and I make a ball. I leave it to rest for 5 minutes and I set it up in a baking mold which has been sprayed with Bake Easy and has parchment paper at the bottom so that it is easier to unmold it.
I make a hole in the middle and then I place a glass in the middle so that it does not close – be careful, whatever you place needs to hold the oven heat.
At this moment you can insert the little present in the dough. (There is no photo here because the place is top secret!) To do so, pick up the dough somewhere high and hide it inside.
It is time to set up the oven at 200ºC (390ºF). If at this moment you place a baking mold with water inside you will create a bit of humidity which will ensure that the Roscón does not dry inside during baking.
Now we get to the nicest part: to decorate it! Brush the Roscón a bit with beaten egg and decorate on top with dried fruit, almonds, sugar chunks etc. … if you add water to a bit of sugar and then place it on top it is also very crunchy.
We bake it for 15 to 20 minutes approximately and during the last 5 minutes we lower to 180ºC (350ºF).
Once it is finished baking, let it cool on a cooling tray for approximately 15 minutes, and get it out of the mold. You will see how nice, round, and high it turns out.
You could eat it just like that, but I love to fill it with this delicious filling:
1 1/3 ml cream
150 gr white chocolate
Melt the chocolate au-bain-Marie and allow it to cool until it reaches room temperature. Au-bain-Marie is a water bath, also known as a double boiler method. Make sure no water gets into the chocolate!
Beat the cream with the flat paddle of your kitchen mixer and when it is nearly making peaks add the chocolate. You will have a delicious cream, which will all of your dear ones will love when eating this Roscón de Reyes.
About Silvia: I love baking, crafting, doing things with my hands, the small details… I think I love them all since ever! The day I found how to combine both hobbies my life changed completely. My name is Silvia, I am 39 years old and I am from Cádiz, a beautiful place in the south of Spain. I am a mum of two beautiful children and I am happily married for the last 13 years. I love baking, and from the moment my daughter was born my dream came true as I could dedicate to my hobbies, and earn a living with it! I believe that I am pretty honest and a good person… I love learning new things and go to bed every day with the feeling that I have learned a lot of new things, and that I have made the people around me happy. I enjoy every day teaching in my school and I am a certified Wilton Method Instructor since 2012.