Traditional Roscon De Reyes |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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 – Wise Men or Magi, in reference to the three kings who brought gifts to the baby Jesus. Read more . Instead of receiving gifts from Santa Claus or as he is called in Spain Papa Noel and in Latin America Santi Claus, children receive them from the Reyes Magos. It is traditional to put two surprises inside the roscón. While doing the final touches to the roscón, whoever is making the roscón wraps a porcelain figure of a baby in aluminum foil and a haba or dry bean. Whoever finds the baby in their piece of roscón will have good luck and be the king of the party, while whoever finds the haba must pay for the roscón. There is a saying in Spanish that says exactly that: “Si es el haba has encontrado, el Roscón pagaras; mas si ello es la figura, coronado y Rey serás 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:
1. 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.
2. 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.
3. 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
4. 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.
5. 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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