Recipe: Roscón de Reyes (Spain)

This is a sweet bread that is baked every year on January 6th, Epiphany. As there are many countries that celebrate Epiphany, I am communicating the way how it is celebrated in Spain. Epiphany is the day we remember of the Three Wise Men, that arrived to Bethlehem to worship the birth of Jesus. This ends the Christmas festivity. In many countries, it is a custom to take down the Christmas tree on January 6th.

Roscón de Reyes tastes more or less like the Panetone, a fluffy white bread that has sugared, dried, colored fruits. Panetone is savored in Italy, Perú and other Latin American countries.

It is a simple recipe. Since it has yest, you need to let it rest for at least 3 hours. Especially if you are using fresh yeast. I had some Gummi Bears left, so I used for my Roscón.

Reference: Wikipedia and

320g flour (30g to knead)
2 TBSP of instant yeast
130ml milk
100g sugar
75 to 80g butter, make it creamy
1 zest of an orange
1TBSP of Grand Marnier
1 egg yolk and 1 egg (to brush the bread before baking)
Gummi Bears
powder sugar with little water (to use after bread is baked to glue the Gummies)

1. If you have instant yeast, mix all items together. If you have fresh yeast, then add the yeast into milk and let it rest for 15 minutes.
2. Let the dough rest for 3 hours at room temperature.
3. Knead once more and form your Roscón.
4. Brush with egg mixed with little water at 160C/340F for about 25 to 30 minutes.
5. Once cooled, mix powder sugar with a drop of water, then brush the bread, sprinkle sugar and put the Gummies on the bread.

Epiphany: Roscón de Reyes.

Susana Kawai @ Delicioso y Divertido

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