Recipe

Traditional Roscon De Reyes Recipe

Add Step-by-Step Photos	Sandra47 / All my dishes 8 months, 3 weeks ago Roscón de Reyes is a traditional holiday bready cake, served the night before or morning of “Reyes” or Epiphany, January 6th. Día de Reyes, this is the day when children in Spain and Latin America receive their gifts from the Reyes Magos – Wi... More Prep:120m Cook:40m Servings:12	Sandra47
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Ingredients

For the cake:

• 3-1/4 to 3-3/4 cups all-purpose flour

• 1 package active dry yeast

• 2/3 cup milk

• 1/3 cup butter

• 1/3 cup granulated sugar

• 1/2 teaspoon salt

• 2 eggs

For the filling:

• 3 tablespoons butter, softened

• 1/4 cup granulated sugar

• 2 t ground cinnamon

• 3/4 cup diced candied mixed fruits and peel

• 1/2 cup chopped toasted almonds

For the icing:

• 1 cup sifted powdered sugar

• 1/4 t vanilla

• 1-2 T orange juice

• Ground cinnamon (optional)

• Finely shredded orange peel (optional

Directions

To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm and butter is almost melted. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.

To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat. Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly

Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes). Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.

To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.

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Comments

131joyce 8 months, 3 weeks ago said:
Great background story, thank you for the education and the recipe.

peetabear 8 months, 3 weeks ago said:
This sounds very good and the photo of the cake is yummy....
thank you for the information about the meaning of the bread.. I learned alot..^5

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