The Roscón de Reyes, the sweetest recipe of these parties

Navidad Recetas JUNE 02, 2025
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The Christmas holidays are full of family traditions, which are going from generation to generation.

The beginning of these holidays and family days is marked by the ritual of decorating the Christmas motifs, mounting the tree and making the nativity scene all together. And during the course of Christmas, many more traditions such as: the copious and homemade meals of the grandmothers, the Christmas carols, the polvorones and the end of the year are appearing.

And to finish this beautiful era of the year, you can not miss the Roscón de Reyes.

In muy mucho, We want to be part of this last ritual and invite you to celebrate the arrival of the Magi and the end of parties with Our roscón recipe.

Do we start?

When we enter the kitchen we have to keep in mind that affection and dedication are two fundamental ingredients for the recipe to go well for this roscón, we will need some more ingredients:

The Christmas holidays are full of family traditions, which are going from generation to generation.

The beginning of these holidays and family days is marked by the ritual of decorating the Christmas motifs, mounting the tree and making the nativity scene all together. And during the course of Christmas, many more traditions such as: the copious and homemade meals of the grandmothers, the Christmas carols, the polvorones and the end of the year are appearing.

And to finish this beautiful era of the year, you can not miss the Roscón de Reyes.

In muy mucho, We want to be part of this last ritual and invite you to celebrate the arrival of the Magi and the end of parties with Our roscón recipe.

Do we start?

When we enter the kitchen we have to keep in mind that affection and dedication are two fundamental ingredients for the recipe to go well for this roscón, we will need some more ingredients:

Ingredients

For the first mother mass:

75 g of strength flour

75 g of water

10 g of pressed baker's yeast

For the second mass:

250 g of strength flour

45 g of sugar

20 g of butter

2 g of salt

1 egg

3 tablespoons of orange blossom

85 g of milk

For filling:

300 ml of mounted cream

To decorate:

1 tablespoon of pearl sugar

1 tablespoon of chopped almond

Confited orange

Ingredients

For the first mother mass:

75 g of strength flour

75 g of water

10 g of pressed baker's yeast

For the second mass:

250 g of strength flour

45 g of sugar

20 g of butter

2 g of salt

1 egg

3 tablespoons of orange blossom

85 g of milk

For filling:

300 ml of mounted cream

To decorate:

1 tablespoon of pearl sugar

1 tablespoon of chopped almond

Confited orange

This is a traditional dessert recipe, but both the filling, as well as the TOPPINGS To decorate, they can vary according to the tastes of the person who prepares him or the guests .. 

Now, everything is ready to enjoy the process of preparing this sweet expected by all on January 6.

Step 1. First, we have to elaborate the roscón mass. The pastry is very precise, so it is key to follow the recipe thoroughly and not make mistakes in the values ​​of each ingredient. For the first mass, we must take a bowl and dilute in it, the yeast in the water. When it is already completely diluted, we add the flour until you get a homogeneous mass. To achieve the result we are looking for, we must cover the dough with a dry cloth and let stand 30 minutes.

Step 2. For the second mass, we must use a kneading machine. In it, we introduce sugar, salt, butter previously softened at room temperature, and milk. We mix all the ingredients, and finally, we add the egg and the flour. Once we have all the ingredients together, We knead until a smooth and elastic dough. At this point, we must put together, the previously rested dough, to this one that we have just prepared and knead the set for five more minutes. Do not forget to introduce haba and the king's figurine to crown who you find it. 

Step 3. We place the dough, formed from the previous two, in a bowl and cover it with a clean and dry cloth. We let it rest and fermente until reaching twice its volume. To achieve this, we must place the bowl in a warm place, away from possible air currents.

This is a traditional dessert recipe, but both the filling, as well as the TOPPINGS To decorate, they can vary according to the tastes of the person who prepares him or the guests .. 

Now, everything is ready to enjoy the process of preparing this sweet expected by all on January 6.

Step 1. First, we have to elaborate the roscón mass. The pastry is very precise, so it is key to follow the recipe thoroughly and not make mistakes in the values ​​of each ingredient. For the first mass, we must take a bowl and dilute in it, the yeast in the water. When it is already completely diluted, we add the flour until you get a homogeneous mass. To achieve the result we are looking for, we must cover the dough with a dry cloth and let stand 30 minutes.

Step 2. For the second mass, we must use a kneading machine. In it, we introduce sugar, salt, butter previously softened at room temperature, and milk. We mix all the ingredients, and finally, we add the egg and the flour. Once we have all the ingredients together, We knead until a smooth and elastic dough. At this point, we must put together, the previously rested dough, to this one that we have just prepared and knead the set for five more minutes. Do not forget to introduce haba and the king's figurine to crown who you find it. 

Step 3. We place the dough, formed from the previous two, in a bowl and cover it with a clean and dry cloth. We let it rest and fermente until reaching twice its volume. To achieve this, we must place the bowl in a warm place, away from possible air currents.

Step 4. Once the dough has folded its initial volume, we must place it on a flat work surface, previously floured, to wear down kneading with your hands. Once we have managed to remove the air from the dough, we must place the ball on a baking sheet, lined with sulfur paper. Next, we carefully introduce the fingers, in the center of the ball, to form the roscón hole. And very slowly, we are going to enlarging it until we have the measure that we like the most.

Step 5. When we already have the way we want for our roscón, we have to beat an egg In a plate and brush the entire surface. Again, we must let its volume double, in a warm place without air currents.

Step 6. After the loyal time of the dough, we paint again with the remaining egg. We place the oranges confitted above the dough and sprinkle the almonds and also the pearl sugar. If we have changed the TOPPINGS, we proceed in the same way with those ingredients. Once the roscón decoration process is finished, we introduce it in the oven that we have preheated at 190º and cook it for about 25-30 minutes.

Step 4. Once the dough has folded its initial volume, we must place it on a flat work surface, previously floured, to wear down kneading with your hands. Once we have managed to remove the air from the dough, we must place the ball on a baking sheet, lined with sulfur paper. Next, we carefully introduce the fingers, in the center of the ball, to form the roscón hole. And very slowly, we are going to enlarging it until we have the measure that we like the most.

Step 5. When we already have the way we want for our roscón, we have to beat an egg In a plate and brush the entire surface. Again, we must let its volume double, in a warm place without air currents.

Step 6. After the loyal time of the dough, we paint again with the remaining egg. We place the oranges confitted above the dough and sprinkle the almonds and also the pearl sugar. If we have changed the TOPPINGS, we proceed in the same way with those ingredients. Once the roscón decoration process is finished, we introduce it in the oven that we have preheated at 190º and cook it for about 25-30 minutes.

Step 7. And we are already in the last step: let it cool. Once it is at room temperature, we cut it transversely to be able to introduce the filling that we have chosen with the help of a curly nozzle pastry bag. In our case, the cream.

It only remains Present it beautiful and sit at the table with ours to enjoy our roscón.

Step 7. And we are already in the last step: let it cool. Once it is at room temperature, we cut it transversely to be able to introduce the filling that we have chosen with the help of a curly nozzle pastry bag. In our case, the cream.

It only remains Present it beautiful and sit at the table with ours to enjoy our roscón.

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