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Le Cordon Bleu News, 12/13/2013
Roscón de Reyes
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Traditional Spanish Christmas recipe

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About this recipe

Roscón de Reyes

Serves: 4 - 6


  • Brioche dough:
  • 250g strong flour
  • 250g wheat flour
  • 10g salt
  • 3 eggs
  • 25g fresh yeast
  • 75ml water
  • 1 orange zest
  • 250g butter
  • 4g orange flower water
  • To decorate: apricot jam, pearl sugar and candied fruits.



Mix the yeast and the water in a bowl and stir the mixture until thoroughly mixed. Grate the skin of an orange. Add all the ingredients, except the butter, to the mixture of water and yeast and knead for 5min until the dough is firm and homogeneous.

Add the butter little by little and keep kneading the dough until it unsticks from the bowl. Set aside the dough at room temperature for 45 minutes.

Remove the air from the dough, wrap it in cling film and keep it in the fridge for 12 hours to prevent it from hardening.

The following day, measure 300g for each of the roscones. One more time, knead the dough to eliminate the air bubbles generated while it was in the fridge.

Make dough balls and a hole in the centre of each of them with your finger.

Stretch it out carefully until the hole has a diameter of 10-12cm approximately.

Leave the roscón to ferment for 90 minutes at 25°C.

When the dough has doubled in size, paint it with beaten egg and quickly bake it at 170°C for approximately 12 minutes until turns light brown.

Once the dough is cool, mix some water, the orange flower water and the apricot jam, and brush the roscón with this mixture.

Immediately after this, decorate with pearl sugar so it adheres to the roscón and with some candied fruits.

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