Roscón de Reyes Recipe with Orange and Candied Fruits Recipe

If you’re looking to bake something truly special that brings a slice of tradition and a burst of flavor to your home kitchen, then I’m so excited to share with you my Roscón de Reyes Recipe with Orange and Candied Fruits Recipe. This festive bread is a classic treat that’s filled with the zesty brightness of citrus and the sweet charm of candied fruits. Trust me, once you try this, you’ll fall head over heels — it’s just one of those recipes that feels like a big warm hug from the inside out.

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Ingredients You’ll Need

For the Roscón de Reyes Recipe with Orange and Candied Fruits Recipe, the ingredients work together to bring that signature citrus brightness and rich sweetness. I always recommend using fresh citrus zest and quality bread flour because they really lift the bread’s flavor and texture to the next level.

• Whole milk: It adds richness and tenderness to the dough — I use whole for the best results.
• Orange peel & lemon peel: Essential for that fresh, aromatic citrus flavor you’ll notice right away.
• Warm water: Activates the yeast — make sure it’s warm, not hot, so you don’t kill the yeast.
• Granulated sugar: Sweetens the dough just enough without overpowering.
• Dry active yeast: The little powerhouse that makes your dough rise beautifully.
• Bread flour: Higher protein content helps build good gluten for that perfect chew.
• Orange zest & lemon zest: Freshly grated zest brightens the dough — fresh is key.
• Salt: Balances all the sweetness and enhances flavor.
• Butter: Adds richness and soft texture; room temperature butter works best for easy mixing.
• Eggs: They add both structure and moisture — I always use large eggs to keep things consistent.
• Rum (optional): Adds a lovely depth of flavor — but you can skip it if you prefer.
• Orange blossom water: This is the secret aromatic touch which gives the roscón that classic floral hint.
• Egg and milk (for egg wash): Makes your roscón’s crust glossy and golden.
• Dried maraschino cherries, candied orange slices, sliced almonds: These toppings are classic and add a festive look with tasty bursts of sweetness.

Variations

I love how versatile this Roscón de Reyes Recipe with Orange and Candied Fruits Recipe can be. Depending on what you have on hand or your taste preferences, there are some fun ways to make it your own without losing that classic charm.

• Nut-Free Version: Simply omit the almonds or swap with toasted seeds like pumpkin or sunflower for crunch without nuts.
• Alcohol-Free: Skip the rum and replace it with a little extra orange blossom water or orange juice to keep the flavor vibrant.
• Gluten-Free Adaptation: While it’s a bit trickier due to the dough’s rise, using a strong gluten-free flour blend with xanthan gum can work — just be ready to knead carefully.
• Extra Fruits: I sometimes add finely chopped dried apricots or figs for more texture and chewiness — my family really enjoys the surprise bites.

How to Make Roscón de Reyes Recipe with Orange and Candied Fruits Recipe

Step 1: Infuse Your Milk with Citrus Magic

Start by simmering your milk with the orange and lemon peels — this step really wakes up those citrus flavors, and it’s a little trick I learned from years of perfecting roscón. Let it cool to warm (not hot!) so it’s just right for the yeast to activate. Then strain carefully to remove the peels, so you get that lovely infused flavor without any bitterness.

Step 2: Activate Your Yeast with Warm Milky Goodness

This is the crucial moment where your dough begins to come alive. Mix half the infused milk with warm water, sugar, yeast, and a bit of flour. Give it a stir, then cover and rest it in a warm spot for 15 minutes. You’ll see bubbles and froth — that’s your yeast waking up and ready to work its magic.

Step 3: Combine Dry and Wet Ingredients for The Ultimate Dough

In a large bowl, mix most of your bread flour, sugar, yeast, orange and lemon zest, and salt. Then add the butter, eggs, rum (if using), orange blossom water, plus your activated yeast mix. Stir until combined but expect a sticky dough — this is perfectly normal.

Step 4: Knead To Perfection

Dust your counter lightly with the remaining flour. Turn the dough out and knead for about 15 minutes. This is where patience pays off—you want it tacky and soft but not overly sticky. I often tell friends to use the windowpane test here: stretch a small piece; if it’s thin and translucent without tearing, you’re on the right track.

Step 5: First Rise – Let The Dough Double in a Cozy Spot

Spray your mixing bowl with non-stick spray, form the dough into a smooth ball, and tuck the edges underneath to keep it taut. Place the dough in the bowl, spritz the top lightly, cover with plastic wrap, and let it rise for around 2 hours — it should almost double in size. I like to put my bowl in the oven with just the light on to create a perfect warm environment.

Step 6: Shape and Second Rise

After the dough has risen, gently deflate it and shape it into a large oval or ring with a hole in the center — think of it like a big fluffy bracelet! Place it on parchment-lined baking sheet, cover, and let it rest and rise again for 30 minutes. This second rise enhances the final texture and ensures a light crumb.

Step 7: Decorate With Love and Bake

Preheat your oven to 350°F while you prepare an egg wash by whisking together egg and milk. Brush it over the dough for that beautiful shine. Then artfully arrange your dried cherries, candied orange slices, and chopped almonds however you like — I like to get creative and make a festive pattern. Sprinkle the sugar mixed with orange blossom water on top, pop it in the oven, and bake for 20-25 minutes until golden and delightful.

Let the roscón rest for 10-15 minutes before slicing — it’s best enjoyed slightly warm with butter or even a dollop of sweetened whipped cream on the side.

How to Serve Roscón de Reyes Recipe with Orange and Candied Fruits Recipe

Garnishes

After baking, I love adding a little extra dusting of powdered sugar or dollops of whipped cream alongside. Some fresh orange zest on top adds a vibrant freshness that complements the candied fruits beautifully.

Side Dishes

I usually serve roscón with a warm cup of café con leche or hot chocolate. The creamy, warm drinks balance the sweetness of the bread perfectly, especially for a leisurely breakfast or festive brunch.

Creative Ways to Present

For special occasions, I like to place the roscón on a beautiful cake stand surrounded by fresh edible flowers or extra slices of candied orange and cherries. It makes the table feel extra festive and invites everyone to dive in right away.

Make Ahead and Storage

Storing Leftovers

This roscón keeps nicely in an airtight container at room temperature for up to 5 days. I usually slice whatever we’re not eating right away and wrap it tightly in plastic wrap to keep it soft and fresh.

Freezing

If you want to freeze the roscón, slice it first and place the slices in a freezer bag with parchment paper between layers to prevent sticking. It freezes well for up to 2 months, which means you can bake ahead for the holidays.

Reheating

I reheat slices gently in a toaster oven or warm them in the microwave with a damp paper towel to keep the bread moist — this brings back that fresh-baked softness and the flavors shine through even more.

FAQs

Final Thoughts

Making this Roscón de Reyes Recipe with Orange and Candied Fruits Recipe has truly been one of my favorite baking projects—there’s something so joyful about the process and the final result that fills the room with warmth and celebration vibes. I hope you’ll try baking it yourself, and that it becomes a tradition in your home just like it has in mine. It’s a recipe filled with both flavor and heart, perfect for sharing with friends and family over great conversations and laughter.

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