ROSCóN DE REYES RECIPE (SPANISH CHRISTMAS CAKE)
This classic cake is a traditional Christmas dessert in Spain and Latin America. It's easy to make, and a fun game to play; find the hidden toy in your slice for good luck all year!
Provided by David Pope
Categories Dessert
Time 4h30m
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a large mixing bowl, and make a well in the middle.
- In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.
- Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.
- Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.
- Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.
- Add the butter and sugar mixture to the dough and mix until smooth.
- Shape the dough into a ball and cover in oiled plastic wrap. Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size. This can take anywhere between 1 to 2 hours depending on the strength of the yeast culture.
- While the dough rises, grease a large baking sheet for later use.
- Once the dough has doubled in size, remove the plastic wrap. Punch down the dough and place it on a lightly floured countertop or cutting board.
- You need to knead the dough for two or three minutes, and then roll it into a large rectangle; roughly 2 feet by 1/2 a foot.
- Next, roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic donut, and place on the baking sheet. Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.
- Wrap the dough once more with plastic wrap and leave in a warm place for roughly one hour to again double in size.
- Preheat the oven to 180°C (350°F).
- Once the dough has risen, lightly beat the remaining egg white and brush it across the top. Cover the cake in the assorted dried fruits, pushing gently so they do not fall off of the cake while it is baking.
- Bake for 30 minutes or until golden. Cool on the rack before serving.
Nutrition Facts : Calories 390.62 kcal, Carbohydrate 83.13 g, Protein 8.44 g, Fat 2.11 g, SaturatedFat 0.7 g, Cholesterol 34.54 mg, Sodium 177.1 mg, Fiber 4.25 g, Sugar 30.89 g, ServingSize 1 serving
ROSCON DE REYES, SPANISH THREE KINGS.
Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). This recipe is posted per a request by a member and I will make it as soon as I can. The recipe says "1 package active dry yeast" which is not accepted by Zaar computer, I will amend to a specific amount as soon as I have done some research on the package size. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!
Provided by kiwidutch
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- 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 (120° to 130° F) 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.
Nutrition Facts : Calories 327.4, Fat 12.7, SaturatedFat 5.9, Cholesterol 58.3, Sodium 172.9, Carbohydrate 47.8, Fiber 1.8, Sugar 20.1, Protein 6.4
SPANISH CHRISTMAS RECIPE, ROSCóN DE REYES
Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!
Provided by kiwidutch
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix the baking powder in a glass with 4 tbsp of the milk then add this to 100g of the flour and mix together until it forms a dough type mixture - cover with a clean tea towel and set aside until it doubles in size
- Place the rest of the flour (300g) in a bowl and add the eggs, sugar, pinch of salt, the rest of the milk and zest of the lemon - mix well then add the butter and continue mixing for a further 2 mins then add the dough mixture - once a smooth dough has been achieved cover and set aside for 2 hours
- After 2 hours knead the mixture a little before placing it on a greased baking tray in the form of a ring. Put some little figures wrapped up in foil inside the mixture and also a broad bean.
- Whoever finds the bean, according to tradition, can expect to receive coal rather than presents from the Kings. Brush with milk, decorate using the mixed peel, lightly sprinkle with sugar and place in a pre-heated oven (160 degrees) for 15 - 20 mins.
Nutrition Facts : Calories 368, Fat 13.6, SaturatedFat 7.8, Cholesterol 110.5, Sodium 160, Carbohydrate 52.5, Fiber 1.4, Sugar 12.8, Protein 8.7
BREAD MACHINE BRIOCHE DOUGH /SPANISH ROSCóN DE REYES
Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas or the Twelfth Night, and is celebrated January 6, twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting. A very popular custom that is still celebrated is the making of some kind of "King's Cake" in honor of the three kings. In ancient times in Russia, before Christian Easter was celebrated, the Spring Festival used the round blini, a thick, fried-flour concoction, "as a symbol of the sun's return after the long winter darkness," according to Ermann. The Spanish give gifts on Twelfth Night instead of Christmas, separating the birth of Christ from the gift giving, and in Italy the old woman who brings gifts comes on Epiphany, not Christmas.
Provided by kiwidutch
Categories Breads
Time 2h10m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- The Dough.
- This makes a high-rising, soft but very springy dough. I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping. I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1" thick, 5" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.
- I pinch the ends together to make a full circle. Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.
- The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes. Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.
- If making the Light lemon glaze. Mix until mixture is smooth and can be drizzled onto the cake. A boiled icing recipe with two cups of sugar is low fat and a good alternative.
- Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragées. As soon as the glaze is poured, sprinkle colored stripes on the glaze.
- A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!
- Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator. I use a foodsafe plastic trash bag (small white Glad).
Nutrition Facts : Calories 239.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 49.1, Sodium 237, Carbohydrate 49.1, Fiber 1.4, Sugar 28.7, Protein 4.2
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