Roscon de Reyes (Spanish Kings' Cake)
2 hours 30 mins cooking time
Roscon de Reyes (Spanish Kings' Cake)
Method
1
To make the dough, add the flour, yeast, sugar & salt to a medium bowl. Add the wet ingredients before bringing the dough together into a slightly sticky smooth ball.
TIP
When making the dough, you can choose to use a mixer with a dough hook.
2
Place the dough into an oiled mixing bowl, cover firmly and leave in a warm place to prove for around an hour, or until doubled in size.
3
Once the dough has doubled in size, shape it to form a ball. Take 120g of the dough and form into 6 equal sized balls. Form the remaining dough into a round ring shape. Leave the dough to prove for around 30 minutes.
TIP
You can use a savarin tin to make and hold the shape of the dough.
4
Preheat the oven to 190c/170fan/gas 5/350f.
5
Roll out the retained balls of dough into 15cm long oblongs.
6
Turn the dough out onto a lined baking sheet. Glaze generously with egg yolk. Add the oblong sheets at intervals.
7
Sprinkle with flaked almonds and add sugar crystals to the top.
8
Embed the cherries and other glace fruits of your choice lightly into the surface.
9
Bake in a pre-heated oven for 15-20 minutes, until golden and well risen.
10
Remove from the oven and leave to cool on a rack.
11
To serve, slice in half horizontally. It is recommended to top the base with whipped cream and sandwich with the top half.
Orange glaze
1
Mix the juice of the orange and sugar to form a sticky glaze.
2
One cooled, using a pastry brush evenly stroke the surface of the cake with the glaze. Top with a light dusting of additional sugar.
