Do you know what the origin of Roscón de Reyes is? They say that the greatest promoter of this sweet was the French King Louis XV. The story goes that the court chef, of Slavic origin, wanted to entertain the Monarch on the day of the Epiphany with a traditional roscón from his land, but with a surprise inside: a diamond medallion that he bought thanks to the collaboration of other members of the service.
While the tradition was lost in Eastern Europe, Louis XV was delighted with the invention and would devote himself to propagating it, with a coin inside it as a surprise, between the French and European aristocracy. This was how, during the 18th century, he would arrive in Spain, where he received an excellent reception. Soon the custom would pass from the nobles to the common people, being Madrid and Seville important bastions of this masterpiece of confectionery. Little by little, the whole country and its colonies (especially Mexico) were seduced by its unique flavor.
Do you dare to follow the step by step of this Roscón de Reyes homemade?
Roscón de Reyes
Ingredients
- 650 g of strength flour
- 250 ml of warm milk
- 25-30 g of fresh yeast
- 120 g of sugar
- 120 g of melted butter or margarine
- 2 eggs and 1 yolk
- 10 g of salt
- 2 and 1/2 tablespoons of orange blossom water
- Grated skin of 1 large lemon and 1 orange
To decorate:
- Frosty fruits to taste
- Sugar
- 1 beaten egg
- An orange
- Baking figures
Preparation of the Roscón de Reyes:
First mix a little of the 250 ml of warm milk with 2 or 3 tablespoons of the strength flour. 25-30 gr of fresh shredded yeast are added and we remove everything. Cover and leave to ferment for 15 or 20 minutes in a warm place to ferment.
Once the starter dough has fermented, in a big bowl we add the rest of the flour and we are adding little by little the rest of ingredients: sugar, lemon and orange zest, salt, milk, 2 eggs, sugar, the mass of starter we had in another fermenting vessel, the orange blossom water and finally the melted butter or margarine. We remove until there is a homogeneous mass.
Flour a smooth surface, and knead for a few minutes with our hands. If necessary we add a little more flour to work the dough well. We are giving ball shape to our dough, and once well kneaded, keep it in an airtight container or covered with one or two damp cloths for a couple of hours in a warm place without currents.
After a couple of hours the dough should have grown approximately twice. We remove it from the container and on a smooth floured surface, we knead it again and little by little we give shape to our roscón. With this dough we have made two roscones, one bigger and one smaller, but you can make a bigger one or make two medium ones. If we are going to make two roscones, we separate the dough and knead each one of them giving it shape and making the hole with the fingers. The hole will get smaller when baking it, so it's convenient to make it big. We should let them rest again for about an hour well covered and in a hot place, a good trick is to light the oven before 50 ° C and turn it off, and put the roscones in the oven to keep them warm.
Finally, we can paint our roscones with egg, and decorate them to our liking, for example with candied fruit, candied oranges, rolled almonds, icing sugar, or what we prefer. If we want to add a figurine, it's time to hide it well inside the dough.
Once we have our roscones of decorated kings, we put them in the preheated oven at 18o ° C for about 20 minutes, if we have a small roscón it is probably ready after 15 minutes. We take them out, let them cool down a bit and if we like it, we can cut them in half and fill them with cream, truffle or our favorite filling.
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