Homemade Roscón de Reyes, how to make it very easy step by step. This roscón has a very simple dough to make that will make you look like a true king and never better said. We can decorate it as we propose in the recipe, or let our imagination fly and add the classic candied fruits, chopped pistachios… Another option is not to put any decoration and at the last moment pour a chocolate ganache… your imagination can fly.
We can also take it as is, but if we want to fill it We will wait until it has completely cooled down, we will open it in half and we will fill it with what we like the most, whipped cream, truffle, pastry cream…
recipe information
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- Preparation time: 30 minutes
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- cooking time: 20 minutes
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- total time: 50 minutes (plus rest times)
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- rations: 12
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- Category: pastries
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- type of cuisine: Spanish
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- Calories per serving (kcal):235
Roscón de Reyes ingredients
For the roscón:
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- 170 g warm milk
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- 80g white sugar
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- 1 teaspoon salt
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- 2 teaspoons of orange blossom water
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- 450 g of flour
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- 7 g dry baker’s yeast
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- 2 eggs M
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- 60 g unsalted butter at room temperature
For decoration:
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- 1 beaten egg
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- 50g white sugar
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- 1-2 teaspoons orange blossom water
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- 50 g of laminated almonds
How to make Roscón de Reyes
We mix 170 grams of warm milk, 80 grams of white sugar, 1 teaspoon of salt and 2 teaspoons of orange blossom water and let this mixture rest for 5 minutes.
We mix 450 grams of strong flour with 7 grams of baker’s dry yeast.
Pour the milk mixture over the flour.
Add 2 eggs M.
We mix everything with a spatula or with the hook of the mixer until it is fully integrated.
When the mass is homogeneous, we add 60 grams of unsalted butter at room temperature. We love for 15-20 minutes, until we have a smooth and elastic dough.
When the dough is ready, we put it in a greased bowl, cover with cling film and let it rest until it doubles in volume.
After the rest time, the mass will have doubled the volume. The rising time will depend on the room temperature, it can take between 1-2 hours.
We degas the dough and make a ball.
We form the roscón by making a hole in the center and opening it little by little. We have to make the hole big enough, so that when it rises again and during baking the hole doesn’t close.
Transfer the roscón to a baking tray covered with parchment paper. Cover with a cloth and let rise again until you see that it has grown. Again, the rest time will depend on the ambient temperature. We will take care not to overferment the roscón.
When the roscón has risen to a volume like the one we see in the photo, paint it with 1 beaten egg. Preheat the oven to 200 ºC with heat up and down.
Prepare the moistened sugar by mixing 50 grams of white sugar with 1-2 teaspoons of orange blossom water. We booked.
Decorate the roscón with the moistened sugar and about 50 g of laminated almonds. Bake for 20-25 minutes, until we see it golden.
Once baked, we let it cool on the oven tray and we can eat it.
Easy preparation summary
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- Mix the milk, sugar, salt and orange blossom water
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- Mix the flour and yeast
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- Pour the milk mixture with the flour
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- We add the eggs
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- We mix all the ingredients
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- Add the butter and knead for 15-20 minutes.
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- Transfer the dough to a greased bowl, cover it with transparent film and let it rest.
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- After 1-2 hours the dough will have doubled in volume
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- We degas the dough and make a ball
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- We form the roscón
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- Transfer the roscón to an oven tray lined with parchment paper and let it rise
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- Paint it with beaten egg and preheat the oven to 200 ºC heat up and down
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- We prepare the moistened sugar
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- Decorate the roscón and bake it for 20-25 minutes
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- Let the roscón cool on the tray and enjoy!
