Description
Roscón de Reyes is a traditional Spanish sweet bread enjoyed during the Epiphany season. This aromatic, festive bread is infused with citrus zest, orange blossom water, and a touch of rum, then topped with candied fruits and almonds. It features a soft, slightly tacky dough that rises twice for a fluffy texture and is beautifully adorned before baking to a golden perfection.
Ingredients
Scale
First Fermentation:
- ¾ cup whole milk, divided
- 1 orange peel
- 1 lemon peel
- ¼ cup very warm water
- 2 tablespoons granulated sugar
- 1 ½ teaspoons dry active yeast
- ⅓ cup bread flour (with at least 0.5 oz protein)
Second Fermentation:
- 3 cups bread flour, divided
- ⅔ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 tablespoon orange zest
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 6 tablespoons room temperature butter
- 2 large eggs
- 2 tablespoons rum (optional)
- 2 tablespoons orange blossom water
Toppings:
- 1 large egg
- 2 tablespoons whole milk
- ¼ cup granulated sugar
- ½ teaspoon orange blossom water
- 6-8 dried maraschino cherries
- 4-6 candied orange slices
- ¼ cup sliced almonds, chopped
Instructions
- Prepare the first fermentation: In a small saucepan, combine the milk, orange peel, and lemon peel and bring to a gentle simmer over medium heat. Let it simmer for one minute, then remove from heat. Cover and allow the milk to cool until it becomes very warm but not hot. Strain the milk through a fine mesh to remove the peels.
- Activate the yeast mixture: Pour ½ cup of the strained warm milk into a small bowl, add the warm water, granulated sugar, and active dry yeast. Stir well to combine. Add the ⅓ cup bread flour and mix again until the ingredients are fully incorporated. Cover and let it rest for 15 minutes in a warm place, allowing the yeast to activate and bubble slightly.
- Combine dry ingredients for second fermentation: In a large bowl, mix 2 cups of bread flour, the remaining granulated sugar, active dry yeast, orange zest, lemon zest, and salt until evenly distributed.
- Mix wet ingredients with first fermentation: To the dry mixture, add the softened butter, eggs, rum (if using), orange blossom water, and the yeast mixture from the first fermentation. Stir until the dough begins to come together but is too stiff to mix anymore with a spoon.
- Knead the dough: Lightly dust a clean countertop with the remaining 1 cup of bread flour. Turn out the dough onto this surface and knead for about 15 minutes, adding flour cautiously to keep the dough tacky but not sticky or stiff. The dough should be pliable and smooth after kneading.
- First rise: Spray the original mixing bowl with non-stick spray. Shape the dough into a ball and place it into the prepared bowl. Lightly spray the dough surface, cover tightly with plastic wrap, and let it rise in a warm place until doubled in size, approximately 2 hours.
- Shape the dough: Once doubled, turn the dough onto the counter and gently shape it into a ball again by tucking in the edges. Using your finger, poke a hole through the center and gently stretch it outward to form a large oval ring, typical of a Roscón.
- Second rise: Place a sheet of parchment paper on a 9×13-inch baking sheet. Transfer the shaped dough ring onto the parchment. Lightly spray the top with non-stick spray, cover loosely, and let it rise for another 30 minutes until puffed.
- Prepare toppings and preheat oven: Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg and milk together to create an egg wash. In another bowl, mix granulated sugar with orange blossom water until it resembles sand.
- Decorate the Roscón: Brush the risen dough generously with the egg wash. Arrange candied orange slices, maraschino cherries, and chopped almonds on top in a decorative pattern. Sprinkle the orange blossom sugar mixture evenly around the top.
- Bake the bread: Bake in the preheated oven for 20-25 minutes or until the crust is lightly golden and the bread sounds hollow if tapped gently.
- Cool and serve: Remove from the oven and let it rest for 10-15 minutes before slicing. Serve warm with butter or sweetened whipped cream for a delightful treat.
Notes
- Store the Roscón de Reyes in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can substitute rum with additional orange blossom water or omit alcohol altogether for a family-friendly version.
- Ensure the milk is warm but not hot during fermentation to avoid killing the yeast.
- Kneading is important to develop gluten; avoid overuse of flour to prevent a dry final bread.
- This bread can be enjoyed plain or filled with whipped cream or pastry cream as per tradition.
Nutrition
- Serving Size: 1 slice (1/12 of bread)
- Calories: 280
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg
