Roscón de Reyes or Rosca de Reyes (King’s Ring) is a Spanish and Latin American king’s cake pastry traditionally eaten to celebrate Epiphany. It is traditionally eaten on January 6, during the celebration of the Día de Reyes (literally “Kings’ Day”), which commemorates the arrival of the three Magi or Wise Men. In most of Spain, Spanish America, and sometimes, Hispanic communities in the United States, this is the day when children traditionally get presents, which are attributed to the Three Wise Men (and not Santa Claus or Father Christmas). In Mexico before children go to bed, they leave their shoes outside filled with hay or dried grass for the animals the Wise Men ride, along with a note (https://en.wikipedia.org/wiki/Rosca_de_reyes).
500g strong flour
30g fresh yeast or 15g dried yeast
1 tbsp orange flower/blossom water (agua de azahar)
Grated zest of 1 lemon
Grated zest of 1 orange
Candied fruit and/or sugar to decorate
Confectioner’s custard or whipped cream to fill (optional)
With the jug and its knives completely dry, pulverize the sugar at maximum speed. Add the lemon and orange zest (previously dried with kitchen paper) through the mouthpiece and whizz at speed 5 until glazed. Use the spatula to push down the remains left of the sides of the jug and check that all is well glazed. If this is not the case, repeat the process once again.
Add the milk and butter and program 1 minute, 37ºC, speed 4 and then a further 30 seconds at maximum speed without heat.
Add the eggs, yeast and orange blossom water and mix for 20 seconds and speed 3.
Now set the machine at speed 6 and start adding the flour through the mouthpiece along with the salt. Increase the speed to 10 and mix for 30 seconds. Program 2-3 minutes at kneading speed (velocidad espiga), making sure a ball has formed and that it moves well. If this is not the case, stop the machine, remove the lid and add a little flour to the sides of the jug then continue to knead. Leave the dough in the jug until it rises and appears through the mouthpiece.
Preheat the oven to 180ºC. When the dough has risen, push it down with your hands then mix for 15 seconds at maximum speed, then knead (velocidad espiga) for 1 minute.
Remove the dough from the jug, knead a little with your hands and make a nice smooth ball. Flour the ball a little then form it’s traditional “Roscón” shape on the oven tray that you’ll be using to bake it. Brush with beaten egg and decorate with candied fruit or sugar. Flick over or spray with some fine drops of water. Leave to rise again until doubled in volume. Place in the oven and bake for 20-25 minutes.