Description
Roscón de Reyes is a traditional Spanish sweet bread, beautifully flavored with citrus zest, orange blossom water, and decorated with vibrant candied fruits and almonds. This celebratory bread boasts a soft, fluffy texture achieved through two rounds of fermentation and is baked to a golden perfection, making it a perfect festive treat for Epiphany or any special occasion.
Ingredients
Scale
First Fermentation:
- ¾ cup whole milk, divided
- 1 orange peel
- 1 lemon peel
- ¼ cup water, very warm
- 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 butter, room temperature
- 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
- First Fermentation: Add the milk, orange peel, and lemon peel to a small saucepan and bring it to a simmer over medium heat. Simmer for 1 minute, then remove from heat and cover with a lid to let the milk cool until very warm but not hot. Strain the milk through a fine mesh strainer to remove the peels. Pour ½ cup of the warmed milk into a small bowl and add the warm water, sugar, and yeast; stir to combine. Add the bread flour and stir again. Cover and let rest in a warm area for 15 minutes to activate the yeast.
- Second Fermentation: In a large bowl, combine 2 cups of the bread flour, granulated sugar, yeast, orange zest, lemon zest, and salt. Mix in the butter, eggs, rum (if using), orange blossom water, and the first fermentation mixture until combined. Reserve the remaining 1 cup of flour. Lightly dust a countertop with some of the reserved flour and turn the dough out onto it. Knead the dough for about 15 minutes, adding flour as needed, aiming for a tacky but not sticky or stiff texture.
- Initial Rising: Spray the large bowl with non-stick spray. Shape the dough into a ball by tucking in the edges, place it in the greased bowl, spray the top of the dough with non-stick spray, cover it with plastic wrap, and let it double in size in a warm place for approximately 2 hours.
- Shaping the Roscon: After rising, turn the dough out onto the floured surface, shape it into a ball again by tucking in the edges. Poke a hole with your finger in the center and gently stretch to form a large oval ring shape. Place the shaped dough onto a parchment-lined 9×13 inch baking sheet. Lightly spray the top of the dough with non-stick spray, cover, and let it rest and rise again for 30 minutes.
- Prepare Toppings and Bake: Preheat the oven to 350°F (175°C). Whisk together the egg and milk to make an egg wash. Stir together the sugar and orange blossom water until it forms a sandy texture. Brush the dough ring with the egg wash, then decorate with candied orange slices, maraschino cherries, and chopped sliced almonds as desired. Sprinkle the sugar and orange blossom water mixture evenly over the top. Bake for 20-25 minutes or until the top and sides are light golden brown.
- Cool and Serve: Allow the Roscón de Reyes to cool for 10-15 minutes before serving. It is delicious enjoyed with butter or sweetened whipped cream.
Notes
- Store Roscón de Reyes in an airtight container at room temperature for up to 5 days to maintain freshness.
- Do not over-knead or add too much flour; the dough should be tacky but manageable to ensure a tender crumb.
- Optional rum adds depth of flavor but can be omitted for a non-alcoholic version.
- Use fresh yeast for best results, adjusting quantities if substituting active dry yeast.
Nutrition
- Serving Size: 1 slice (approx. 75g)
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 55mg
