The Roscón de Reyes is the delight that indicates the end of the stage of the Festivities. We started there around Christmas, we continued with the New Year's grapes and we closed the most festive stage of the calendar with the arrival of the Three Wise Men, who do not leave us gifts for the oldest but an irresistible roscón.
- For two roscones of eight portions we will need:
- For the initial sponge
- For the homemade roscón de Reyes dough you must get:
- To decorate the roscón de Reyes
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
- Step 6
- Why do we eat roscón de Reyes
For two roscones of eight portions we will need:
For the initial sponge
Lactose-free semi-skimmed milk, 75 ml
Fresh baker's yeast, 15 g
Agave syrup, 1 tablespoon
Force flour, 150 g
For the homemade roscón de Reyes dough you must get:
Lactose-free semi-skimmed milk, 100 ml
Fresh baker's yeast, 25 g
Agave syrup, 75 g
Force flour, 500 g
Large eggs, 2
Salt, 10 g
Orange, 1 (just the zest)
Lemon, 1 (just the zest)
Medium Egg, 1 (for painting)
To decorate the roscón de Reyes
Moistened sugar (optional)
First you have to do the sponge. We dissolve the agave syrup and the yeast in the warm milk. We will pour that mixture over the flour. Mix and knead to form a ball.
Later, we immerse the ball in warm water. After waiting between 15 to 20 minutes, we will see that the ball will float in the water.
For prepare the dough, you have to place the flour in a large, dry bowl. The salt on one side, the crumbled yeast on the other and in the center the milk, the butter at temperature, the large eggs, the agave syrup, the citrus zest and the sponge.
With all these ingredients ready, we will mix well and knead until we get a completely smooth dough.. It is advisable to use an electric mixer or a food processor. This dough is moist and sticky at first. So if you take the risk of beating it manually, you can ruin it by adding too much flour..
Once the dough is achieved, we form a ball and let it rest, covered in a bowl, resting in a warm place without drafts. Another possibility is to leave the dough to ferment slowly overnight in the fridge and take it out an hour before continuing with the process..
When the ball has doubled in volume, (after two to three hours of waiting) we divide it into two equal pieces. We place each one on a tray lined with greaseproof paper and We give them the shape of a roscón, with a very large hole in the center and crushing the dough. A little trick is to place a metal ring lined with greaseproof paper in the center. Thus, we will achieve a perfect roscón shape.
Cover again and let it rest until it doubles the volume again. This waiting will take us again between two and three hours.
Preheat the oven to 200 ºC, heat up and down. We paint the roscón de Reyes with beaten egg and decorate it with the rolled and / or granulated almonds, or grated coconut and some pieces of candied orange (or with moistened sugar and candied fruits or whatever the roscón has).
Bake 15 minutes at 200ºC and 10 more minutes lowering the temperature to 170ºC. When ready, remove the roscón from the oven and let it cool on a rack.
We can serve the roscón alone or fill it pastry cream, whipped cream, or yolk cream.
Why do we eat roscón de Reyes
It is not clear what the origin of the roscón is. Historically it was related to the Roman Saturnalia. In these festivities you had public banquets and people exchanged sweets to celebrate.
The idea of this celebration was that the Romans could celebrate the longest days that were beginning to arrive. That is why this celebration was held at the end of December.
The dish that was never missing at these banquets were some round cakes with figs, dates and honey. Everyone ate them the same, not important the social class.
In the third century, inside the sweet began to be introduced a dry bean. Tradition indicated that the lucky person who received the portion with the bean was appointed king of kings for a short period of time established in advance..
Other scholars, on the other hand, link the roscón de Reyes to a complementary and edible representation of the cadvent wreath. But this version has a weak point: the tradition of the Advent wreath came to Spain much later.
Over the years, the tradition of this recipe was kept with some small variations in the different regions to which it was arriving.
And thanks to the consolidation of Catholicism in the Western Hemisphere, its consumption was delayed until it was associated with January 6th, with the arrival of the Magi.Summary Recipe Name The Roscón de Reyes in 6 steps Author Name Juan Ruggieri Published On 2020-01-05 Preparation Time 35M Cook Time 25M Total Time 60M