The easiest and most homemade recipe for the Roscón de Reyes

Recipes

If this new year you want to venture to prepare it yourself, we put it at your fingertips with this elaboration

The recipe for the best apple pie in Spain that you will have ready in half an hour

Technical sheet Difficulty High Time 30 minutes Servings 6 Calories

Anna Casanova

Barcelona

Crown jewels, surprises, kings for a day... The roscón is the traditional sweet of the day most awaited by children and adults.

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Normally it is filled with marzipan, although lately the roscón is made without filling and once cooked it is opened and filled with cream, truffle or cream.

Roscon de Reyes

Ingredients

first mass

20 grams of baker's yeast or 8.25 dry yeast 35 ml. of whole milk75 gr of loose flour

second mass

75 grams of butter100 gr. of sugar5 gr. of saltVanilla powderGround cinnamon2 eggs25 ml. dry anise 25 ml. of orange blossom waterGrated skin of 1/2 lemon375 gr. of force flourMarzipan150 gr. of ground almond150 gr. gloss sugar Mining water

Decor

1 broad bean and 1 surprise Candied fruit Almonds Balled sugar (if not, moisten 2 tablespoons of sugar with 3 drops of water) Anise and water

Elaboration:

1. To make the first dough or sourdough: in a bowl, break up the fresh yeast with your hands and dilute it in the lukewarm milk. Add the flour and stir until all the ingredients are integrated. Work with your hands until you obtain a homogeneous and elastic dough. Cover with a cloth and let stand until doubled in volume (it can be prepared the night before. 2. Once it has doubled in volume, cover with cling film and store in the fridge. The next day leave it for 1 hour at room temperature before start working the dough).3. For the marzipan: in a bowl mix the ground almonds and the sugar. When they are well mixed, add a little water to get a soft enough dough so that it does not break. On a floured surface, shape it into a churro and place the king and the bean inside, wrapped in aluminum foil.4. For the second dough: in another bowl, work the butter with the sugar until they are well integrated. Add the salt, vanillin, cinnamon and lemon zest, and work well until you get a homogeneous mixture. Add the eggs one at a time, the orange blossom water, the anise, the sourdough and the flour. Knead everything very well until obtaining a compact dough (if we use a mixer, 3 min. at slow speed and 8 at fast speed). Let stand about 10 min.5. On the marble, stretch the dough very well, giving it a square shape. Place the marzipan at one end and wrap it with the dough (it is important to make sure that at both ends we see marzipan, it means that it will be well distributed. We shape a donut and join the ends. Place the roscón on a tray lined with silpat or parchment paper , sprinkle with anise and place the candied fruit on top. Cover with a cloth and let it rest for about 3 or 4 hours or until it doubles its volume. Once ready, spray with water (to remove any layer that has formed) and again with anise Add the almonds and sugar and cook in a preheated oven at 180º for approximately 20 minutes.

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