How to Make Roscón de Reyes: A Spanish Epiphany Delight

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Discover the rich tradition of Roscón de Reyes, a festive Spanish cake filled with surprises, perfect for celebrating Epiphany.

Celebrating Epiphany with Roscón de Reyes
In Spain, the celebration of Epiphany is a vibrant occasion marked by parades and the beloved dessert known as Roscón de Reyes. This delightful cake, shaped like a ring, is enjoyed on January 6th and is steeped in tradition. As the night of January 5th unfolds, towns across Spain come alive with festivities where the Three Kings distribute sweets to children. The highlight of this celebration is undoubtedly the Roscón, which combines a slightly dense dough made from eggs, flour, milk, oil, and yeast. It’s often enjoyed with hot chocolate or served filled with whipped cream or chocolate.

Inside this festive treat lies a hidden surprise—a figurine representing a king and a dried bean. The one who finds the figurine becomes the ‘king’ of the evening and wears a golden crown placed atop the cake. Conversely, whoever discovers the bean must pay for next year’s dessert.

Historical Roots of Roscón de Reyes
The origins of Roscón de Reyes trace back to ancient Roman celebrations known as Saturnalia. During these festivities dedicated to Saturn, god of agriculture, it was customary to hide a dry bean within cakes offered to slaves. The fortunate slave who found it would reign as king for that day. Over time, this tradition evolved into what we now recognize as Roscón de Reyes—a symbol of family unity during Christmas celebrations in Spain.

Originally made with dates during royal times, it was under King Philip V that bakers began incorporating beans or coins into their recipes for good luck.

Recipe for Homemade Roscón de Reyes
Making your own Roscón de Reyes can be an enjoyable family activity! Here’s a recipe provided by chef Alba Esteve Ruiz:

Ingredients

Pre-Dough:

• 150 g Manitoba flour
• 100 g warm milk
• 1 tablespoon sugar
• 12 g fresh yeast

Dough:

• 550 g Manitoba flour
• 100 g milk
• 25 g baking powder
• 3 eggs
• Grated zest of orange and lemon
• 100 g butter (cubed)
• Jasmine aroma (optional)
• 2 tablespoons rum
• Vanilla pod
• 100 g sugar
• Pinch of salt

Glaze:

• 2 eggs
• 20 ml milk
• 20 g sugar
• 20 ml water
• Almond granules
• Candied fruit (to taste)

Instructions:

1. Prepare Pre-Dough: Combine all pre-dough ingredients and let rest for at least six hours (up to twelve).
2. Make Dough: In a stand mixer, add pre-dough along with remaining dough ingredients and knead until smooth.
3. Shape Cake: Roll out dough into a ring shape; insert figurines before letting it rise again.
4. Apply Glaze: Brush with egg wash made from whisked eggs mixed with milk and sprinkle almond granules and candied fruit on top.
5. Bake: Bake at 160°C (320°F) for about forty minutes until golden brown.

Enjoying this cake is not just about taste but also about embracing its rich history—making it a wonderful addition to your family’s Epiphany traditions!

Frequently Asked Questions (FAQ)

What is Roscón de Reyes?

Roscón de Reyes is a traditional Spanish cake eaten on January 6th during Epiphany celebrations.

What do you find inside Roscón?

Typically, there’s a figurine representing a king and sometimes a dried bean or coin for good luck.

Can I fill my Roscón?

Yes! It can be filled with whipped cream or chocolate before serving.

Photo by Fitsum Admasu on Unsplash