The Roscón de Reyes, the sweetest recipe of this holiday season

Navidad Recetas JUNE 02, 2025
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The Christmas holidays are full of family traditions that are passed down from generation to generation.

The start of these festive and family-filled days is marked by the ritual of decorating the house with Christmas motifs, setting up the tree, and making the Nativity scene all together. And throughout Christmas, many more traditions appear, such as: hearty homemade meals from grandmothers, carols during the after-dinner conversations, polvorones, and the New Year's grapes.

And to end this beautiful time of year, the Roscón de Reyes cannot be missing.

At muy mucho, we want to be part of this final ritual and invite you to celebrate the arrival of the Three Wise Men and the end of the festivities with our Roscón recipe.

Shall we start?

When we enter the kitchen, we must keep in mind that love and dedication are two fundamental ingredients for the recipe to turn out well. Likewise, for this roscón, we will need a few more ingredients:

The Christmas holidays are full of family traditions that are passed down from generation to generation.

The start of these festive and family-filled days is marked by the ritual of decorating the house with Christmas motifs, setting up the tree, and making the Nativity scene all together. And throughout Christmas, many more traditions appear, such as: hearty homemade meals from grandmothers, carols during the after-dinner conversations, polvorones, and the New Year's grapes.

And to end this beautiful time of year, the Roscón de Reyes cannot be missing.

At muy mucho, we want to be part of this final ritual and invite you to celebrate the arrival of the Three Wise Men and the end of the festivities with our Roscón recipe.

Shall we start?

When we enter the kitchen, we must keep in mind that love and dedication are two fundamental ingredients for the recipe to turn out well. Likewise, for this roscón, we will need a few more ingredients:

Ingredients

For the first sourdough:

75 g strong flour

75 g water

10 g fresh baker's yeast

For the second dough:

250 g strong flour

45 g sugar

20 g butter

2 g salt

1 egg

3 tablespoons orange blossom water

85 g milk

For the filling:

300 ml whipped cream

For decoration:

1 tablespoon pearl sugar

1 tablespoon chopped almonds

Candied orange

Ingredients

For the first sourdough:

75 g strong flour

75 g water

10 g fresh baker's yeast

For the second dough:

250 g strong flour

45 g sugar

20 g butter

2 g salt

1 egg

3 tablespoons orange blossom water

85 g milk

For the filling:

300 ml whipped cream

For decoration:

1 tablespoon pearl sugar

1 tablespoon chopped almonds

Candied orange

This is a traditional recipe for the dessert, but both the filling and the toppings for decoration can vary according to the tastes of the person preparing it or the guests. 

Now everything is ready to enjoy the process of making this sweet treat so eagerly awaited by everyone on January 6th.

Step 1. First, we need to make the dough for the roscón. Baking is very precise, so it’s key to follow the recipe thoroughly and not make mistakes with the measurements of each ingredient. For the first dough, take a bowl and dissolve the yeast in the water. Once fully dissolved, add the flour until you get a homogeneous dough. To achieve the desired result, cover the dough with a dry cloth and let it rest for 30 minutes.

Step 2. For the second dough, use a dough mixer. Add the sugar, salt, butter (previously softened to room temperature), and milk. Mix all the ingredients, and finally add the egg and flour. Once all the ingredients are combined, knead until you get a smooth and elastic dough. At this point, combine the previously rested dough with this one and knead the whole mixture for five more minutes. Don’t forget to add the bean and the king figurine to crown whoever finds them. 

Step 3. Place the dough, made from the two previous ones, in a bowl and cover it with a clean, dry cloth. Let it rest and ferment until it doubles in size. To achieve this, place the bowl in a warm spot, away from any drafts.

This is a traditional recipe for the dessert, but both the filling and the toppings for decoration can vary according to the tastes of the person preparing it or the guests. 

Now everything is ready to enjoy the process of making this sweet treat so eagerly awaited by everyone on January 6th.

Step 1. First, we need to make the dough for the roscón. Baking is very precise, so it’s key to follow the recipe thoroughly and not make mistakes with the measurements of each ingredient. For the first dough, take a bowl and dissolve the yeast in the water. Once fully dissolved, add the flour until you get a homogeneous dough. To achieve the desired result, cover the dough with a dry cloth and let it rest for 30 minutes.

Step 2. For the second dough, use a dough mixer. Add the sugar, salt, butter (previously softened to room temperature), and milk. Mix all the ingredients, and finally add the egg and flour. Once all the ingredients are combined, knead until you get a smooth and elastic dough. At this point, combine the previously rested dough with this one and knead the whole mixture for five more minutes. Don’t forget to add the bean and the king figurine to crown whoever finds them. 

Step 3. Place the dough, made from the two previous ones, in a bowl and cover it with a clean, dry cloth. Let it rest and ferment until it doubles in size. To achieve this, place the bowl in a warm spot, away from any drafts.

Step 4. Once the dough has doubled its initial volume, we need to place it on a flat work surface, previously floured, to degas by kneading with our hands. Once we have removed the air from the dough, we place the ball on a baking tray lined with parchment paper. Next, carefully insert your fingers into the center of the ball to form the hole of the roscón. Slowly, we will enlarge it until it reaches the size we like best.

Step 5. When we have the desired shape for our roscón, we need to beat an egg in a plate and brush the entire surface. Again, we must let it double in volume in a warm place without drafts.

Step 6. After the dough has risen, brush it again with the remaining egg. Place the candied oranges on top of the dough and sprinkle with almonds and pearl sugar. If we have changed the toppings, proceed in the same way with those ingredients. Once the decoration process of the roscón is finished, place it in the oven preheated to 190ºC and bake for about 25-30 minutes.

Step 4. Once the dough has doubled its initial volume, we need to place it on a flat work surface, previously floured, to degas by kneading with our hands. Once we have removed the air from the dough, we place the ball on a baking tray lined with parchment paper. Next, carefully insert your fingers into the center of the ball to form the hole of the roscón. Slowly, we will enlarge it until it reaches the size we like best.

Step 5. When we have the desired shape for our roscón, we need to beat an egg in a plate and brush the entire surface. Again, we must let it double in volume in a warm place without drafts.

Step 6. After the dough has risen, brush it again with the remaining egg. Place the candied oranges on top of the dough and sprinkle with almonds and pearl sugar. If we have changed the toppings, proceed in the same way with those ingredients. Once the decoration process of the roscón is finished, place it in the oven preheated to 190ºC and bake for about 25-30 minutes.

Step 7. And now we’re at the final step: letting it cool. Once it’s at room temperature, we cut it crosswise to fill it with the filling we’ve chosen, using a piping bag with a star tip. In our case, whipped cream.

All that’s left is to present it beautifully and sit down at the table with our loved ones to enjoy our roscón.

Step 7. And now we’re at the final step: letting it cool. Once it’s at room temperature, we cut it crosswise to fill it with the filling we’ve chosen, using a piping bag with a star tip. In our case, whipped cream.

All that’s left is to present it beautifully and sit down at the table with our loved ones to enjoy our roscón.

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