Three Kings Day Cake Recipe

Receta de Roscón de Reyes

3 Hours 40 Minutes

6 servings

Ingredients

1 package active dry yeast
1 tbsp loose tea leaves
1 tsp grated lemon zest
4 cloves
1/4 lb unsalted butter, softened to room temperature
1 tbsp shortening
1/2 cup granulated white sugar
1/2 tsp salt
2 eggs
1 tbsp brandy
1/2 cup milk, scalded and cooled
5 cups unbleached, all-purpose flour
Vegetable oil, as needed to coat the dough
1 egg, lightly beaten
1 1/2 tbsp coarse sugar crystals
1 quart whipping cream
3/4 cup white sugar, (for the cream)
crushed Marcona almonds, for garnish
diced candied orange peel, for garnish

Nutritional Facts

Calories 1243
Total Fat 72.7 gr (93%)
Saturated Fat 43.7 gr (218%)
Cholesterol 301 mg (100%)
Sodium 291 mg (13%)
Total Carbohydrates 131 gr (48%)
Fiber 4.1 gr (15%)
Sugars 43.4 gr
Protein 19 gr
Vitamin D 39%
Calcium 14%
Iron 31%
Potassium 8%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Spain’s classic Christmas cake (really more like a sweetened bread), roscón de reyes is served on Three Kings Day, or El Día de los Reyes Magos. Across Spain, children wait for the kings to arrive bearing gifts. The night before, there is a parade in every village, town and city, with the kings throwing candy into the crowd. Traditionally the children leave out their shoes at bedtime, hoping the Magi will fill them with sweets (naughty children get lumps of coal). The next day, presents are exchanged and families gather to feast and celebrate. Central to the celebration is the roscón de reyes, or Kings’ Cake. A little ceramic figurine or coin is hidden inside, and whoever finds it gets good luck for a year. But if you find the dried bean instead, you must buy the cake the following year!

Steps

Dissolve the yeast in 1/4 cup of warm water. Simmer 1/2 cup of water with the tea leaves and cloves for 10 minutes, covered. Strain out and discard the cloves and tea leaves. Add the lemon zest to the flavored water and allow to cool. Beat the butter, shortening, sugar and salt together until fluffy. Thoroughly incorporate the 2 eggs, then add the brandy, milk, the water-lemon mixture and the bloomed yeast. Mix in the flour gradually with a wooden spoon until a soft and slightly sticky dough is obtained. Knead on a floured working surface, adding more flour as needed, until springy and very smooth, about 5 minutes. Coat a bowl with vegetable oil and add the dough, rotating and turning to coat with the oil. Cover with a towel, and place in a warm spot out of drafts to double in size, about 2 hours. Punch down dough and knead again for 5 minutes. Allow to rest for 15 minutes. Roll the dough into a long rectangle; roughly 2 feet by 6 inches. Place a good luck coin or some other item, such as a small ceramic figurine randomly on the dough. On another part of the dough, place the dried bean. (Note: these small items could cause a choking hazard. Be sure to warn diners of the inserted items, or exclude if you prefer.) Roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic ring, and pinch the ends together to seal. Place ring on a parchment-lined or lightly greased baking sheet, rearranging until again a ring shape. Preheat oven to 350°F. Decorate the ring with candied fruit slices or candied cherries if desired, pushing them slightly into the dough. Let the ring rise in a warm spot about 1 hour, or until double in size. Mix a teaspoon of water with the beaten egg and brush the surface of the dough, sprinkle with the coarse sugar, and bake in a 350° F oven 35-40 minutes, or until a deep golden brown. Cool on a rack. Whip the cream and remaining sugar until thick and fluffy. Cut the roscón in half horizontally, spread the whipped cream on the bottom half, then place the other half on top. Add alternate garnishes as desired. Serve with a thick cup of Spanish hot chocolate !