Spanish Roscón de Reyes King Cake to Celebrate Epiphany
The "King Cake” for Epiphany, January 6th, is an important part of many Western Christian cultures celebrating the end of Christmas. The Spanish “Roscón de Reyes” version, while called a cake, is NOT. It’s an enriched, yeast bread shaped in a ring like a wreath, and topped with candied fruit, nuts, and/or sugar. To round out the cake’s description, there’s always a hidden treasure within. Serve this on Epiphany to end the Christmas season or anytime of year you want a sweet treat.
Servings: 10 slices
Ingredients
Bread Dough:
- 1½ tbsp (2 pkg /16 g) active dry yeast
- 6 oz (¾ cup) whole milk heated to 100˚F-110˚F (38˚C-43˚C)
- 140 g (¾ cup) granulated sugar 1 tbsp removed to activate the yeast
- 480 g (4 cups) all-purpose flour + 1-4 additional tbsp for thickening dough
- ¾ tsp (4½ g) salt, if using salted butter 1 tsp salt, if using unsalted butter
- 4 oz (½ cup/1 stick) butter softened (room temperature)
- 2 large eggs beaten & at room temperature
- 1 tbsp orange zest from 1 large orange
- 1 tbsp lemon zest from 1 large lemon
- 1 tbsp (12 ml) rum or brandy or orange juice
- 2 tbsp (24 ml) orange juice from zested orange
Dough Toppings:
- 1 egg
- 1 tbsp (12 ml) water
- Candied fruit- assorted colors: citrus cherries, dates, etc. (store-bought or homemade)
- Slivered or sliced almonds optional
- Pearl sugar optional
Optional Additions:
- Powdered sugar dust on after baking
- Bean &/or small toy or baby to push through underside of bread after it’s baked
Instructions
- In a small bowl, whisk together yeast, 1 tbsp sugar removed from the ¾ total, and warm milk heated to 100˚F-110˚F (38˚C-43˚C). Set aside for 10 minutes to become bubbly and frothy.
- In the bowl of a stand mixer, sift in 480 g (4 cups) flour. Whisk in salt, remaining sugar, and zests.TIP: You can use a large bowl and mix the ingredients as described using spoon or spatula.
- Once the yeast mixture has activated, whisk in the beaten eggs.
- Add the dough hook attachment to the stand mixer and with the machine on low, pour in yeast mixture. Add the softened butter (diced and heated in microwave for 10-15 seconds, if needed), rum, and orange juice.
- Mix on low (speeds 1-2) for 5-7 minutes adding flour, 1 tbsp at a time, until the dough is still sticky, light, and soft but not dense or dry. You want a very light and airy dough. The dough should pull away from the bowl. Use a spatula to scrape down the bowl edges as needed.TIP: If using a bowl and spoon, mix everything very well (there’s no kneading.)
- After the ingredients are well combined, scrape down the bowl edges and spoon the dough into a ball in the center of the bowl. Spray the top and sides of the dough with cooking spray. Cover the bowl and allow the dough to rise in a warm area for 1-3 hours or until doubled in size.
- After rising, use a spatula to deflate the dough and scoop it out onto a well-floured surface.
- Knead the dough by hand for 2-3 minutes adding flour as needed. Transfer the dough to a sheet of floured parchment paper cut to at least 24 inches long. Use a floured rolling pin and roll the dough out into a 24x 6-inch rectangle.
- Start at one long edge and roll the dough up like a cinnamon roll. Bring the ends together to create a wreath or donut shape with a hole in the center. Pinch to seal the ends together. You can cover up the seal with fruit before baking it.
- Carefully lift the parchment paper ends with the wreath and place it on a round or long baking sheet that’s wider than the wreath.
- Cover the dough and place it in a warm area to rise for 45-60 minutes or until doubled in size.
- With 20 minutes or so left in the rise, preheat the oven to 350˚F (177˚C).
- Just before placing the dough in the oven, beat the remaining egg and water and brush it over the top and sides of the dough. Place the candied fruit (almonds and pearl sugar, if using) over the top and gently press the toppings into the dough so they don’t fall off during baking.
- Bake for 30-40 minutes or until golden brown. The internal temperature should reach 190˚F (88°C). After removing the bread from the oven, transfer the bread on the parchment paper to cool completely on a wire rack. Once cooled, you can add the optional bean & /or toy by pushing it up through the bottom of the bread to hide it. Dust of powdered sugar, if using. Cut and serve.
Video
Notes
Serving Suggestions:
Slice the bread in half (like a bagel) and sandwich with fresh whipped cream. Serve with hot chocolate or a thick chocolate dipping sauce.
How to Serve the King Cake with the Baby & Bean:
-Cut the bread into slices and serve. The lucky person who has the slice with the baby/toy is king or queen for the day. You can provide a paper crown for them to wear, if you choose. If you added a bean to the bread, the unlucky person who has the slice with the bean is tasked with providing the bread/cake for next year's King Cake celebration.
Storage:
The bread can be stored at room temperature on the counter for several days. For longer storage, slice and store in a freezer bag until ready to consume. Allow slices to thaw at room temperature for 30-60 minutes. Serve and enjoy.