2022-11-08
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In Spain we share our Christmas presents on Three Kings Day, the same day we share our Three Kings Cake (Roscón de Reyes), a tender and buttery sweet bread.
The recipe I used to bake this authentic Three Kings Cake is from Iban Yarza’s book “El Pan” one of the most important bread books we have in Spain.
Spaniards celebrate the feast of the Epiphany or Three Kings’ Day in its origins it was a celebration of the adoration of the baby Jesus by the Three Wise Men, also known as the Three Kings: Melchior, Caspar and Balthazar. Nowadays, even if you are not a religious person, probably you will celebrate Three King’s Day in Spain, this bank holiday is part of the holiday tradition in our country, and the end of the Christmas Season.
Three King’s Day is a day off, with no school or work in Spain. Is like Christmas’s day for Spaniards, the magical day when we wake up and open our presents, and the special sweet we buy or bake to share with the family is the buttery Three Kings Cake.
When you bake the Three Kings cake you have to hide a “small king” and a “bean” in the cake (do not worry about our health, we usually cover it with plastic film before) and in many shops the sell special surprises for the cake.
When you share the Three Kings Cake with your family and friends one of them, the one that find the “king” will have good luck for the year, and the other one, the one that find the “bean” will pay next year Three Kings Cake.
Even when you buy your Three Kings Cake in the best pastry shop, it will have the “king” and the “bean” on it.
If your are thinking about the filling of your Roscón de Reyes you can choose: It’s very typical to prepare whipped cream and to separate the Three King’s cake into two peaces to fill it with whipped cream, chocolate cream or marzipan (almond paste).
Is it necessary to fill it with cream or chocolate cream? Not at all. Actually, the best Three Kings Cakes are plain or without filling, because when the quality of the sweet bread is good enough you won’t miss the filling.
I know is not easy to find orange blossom water in some countries, but do not worry, if you prepare your flavor milk with rum, orange zest and a cinnamon stick the day before you will bake the Three Kings Cake and let it rest overnight, the flavor will be amazing anyway.
To have a fluffy sweet bread the day before baking we will prepare our biga (preferment) for our Three Kings Cake and let it rest overnight into the fridge.
The day after we can knead our sweet dough with the biga and the rest of the ingredients and let it rest for 1 hour, shape or rounded Three Kings Cake, and let it rest again for the second time before baking (similar process with two resting periods as we have when baking cinnamon rolls).
You can form a ring with the dough with space enough in the middle because the sweet bread will rise a lot.
After one our rest brush the ring with egg wash and add your favorite ingredients, the most common ones are candied fruits (or just orange slices with sugar on top), sliced almonds, sugar with orange blossom or pearl sugar.
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I always bake a Galette des Rois, the French version of the Roscón de Reyes. But now, after seeing your recipe, I’m gonna try it. I can’t wait for January!
Nunca he probado el
Roscón de Reyes, se ve precioso. Amo los postres navideños ♥️
Desde que llegué a España, el momento del roscón de reyes es de mis favoritos del año. Que ilusión me hace ya estar en esta época, probaré hacerlo con tu receta Gracias!
I love the Roscon de Reyes, and the celebrations around. Also Yarza’s recipes! He really is the King of Bread. Your Three Kings Cake came our wonderful.
Llevo años haciendo en casa el Roscón de Reyes y nada como lo casero y disfrutar de un ducle tan típico español. Probaré tu receta, y este año empezaré en breve a hacer bollitos con masa de roscón, porque no hay nada más delicioso!
Es uno de mis dulces favoritos. En casa es pasión por el roscón de reyes y encontrar la sorpresa todos queremos que nos toque! esta época ya es la propia para ir degustando spanish three kings cake amiga
Sin duda la receta de Ibán Yarza es la mejor de roscón de reyes que he probado hasta ahora. Es suave y además dura varios días en buen estado. Una tradición muy especial la que tenemos en estas fechas. Un abrazo 🤗