The King Cake or Roscón de Reyes or Rosca de Reyes is a typical Spanish cake made during the winter solstice and Mardi Gras with a dough similar to various sweet breads, and the surface is decorated with candied fruits. This cake is prepared on the occasion of Día de Los Reyes, the day of the Three Kings. It is a rich and delicious cake decorated with dried fruit and candied fruit inside which usually hides a little surprise that will bring good luck to those who will find it in his slice
To Spanish children this day is a special date because it is the day in which they find gifts under the tree, brought to them by the Three Kings. The night before is celebrated with the traditional parades of the Magi Kings in every city of the country. The children are sent to bed early, but not before they have pinned their slippers under the tree along with some candy, or a small glass of anise, to offer as gifts to the Magi.
This recipe is linked to an old custom with the one who prepares the dough has to hide a ceramic doll. The lucky, or fortunate as in this case, who while eating his slice manages to find it in their share of the pie will have a stroke of luck for the entire year to come.
As in all traditional recipes there are some rules to follow. The little surprises hidden within it must be fewer than the number of diners. The lucky will, however, be obliged to give a party at the onset of spring feast, and to cook tamales for the occasion. The cake must always be eaten on the winter solstice day, if you do not want to incur the curse of Maleficent bruja (witch).
The donut is not stuffed with anything, but served with a cup of steaming hot chocolate. The original version of the rosca de reyes aesthetically has nothing classic, as you will find that there is no candy ruby, or emerald, in short, a crown for the Magi rather it is a dish of common people with only a slight dusting of powdered sugar to remember the sparkling crowns of kings.
The Roscón de Reyes can be kept in a bell jar, for 3-4 days at most. This donut is perfect for breakfast or a snack. Try to open it in half and stuff it with whipped cream or with a chocolate mousse. The Roscón de Reyes is a simple but impressive dessert that everyone will enjoy!
Preparation Time: 2 H
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 190 calories per 100 gms
1 cup milk
1 tsp yeast
3 tbsp sugar,
1 tbsp rose water
1 tbsp lemon zest
100 g butter
500 g flour
1 tsp vanilla extract
Figs and candied cherries
Dissolve yeast in warm milk. Mix well. Add a egg, lemon zest and two tablespoons of flour. Knead. Add the remaining flour, rose water, the other two eggs and butter. Knead until you have a smooth mixture that comes off from the edges to be worked with the hands. Put the dough covered with a cloth to let it rise for two hours until the mixture has doubled in volume.
Take out the dough and place on a baking tray lined with baking paper and knead the dough to form a ball. With a small cup make a hole in the center and brush with beaten egg yolk with 2 tablespoons of cream. Allow to rise for 1/2 hour. You can also use a ring mold.
Preheat the oven to 200 degrees. Transfer the Roscon on a baking tray covered with baking paper and bake for 15 minutes. Allow to cool, unmold and decorate with candied fruit as desired. When the cake has doubled in volume, cook it in the oven at 180 degrees for another 15 minutes. Once done let it cool on a wire rack and then sprinkle with icing sugar. The Roscón de Reyes is ready!