Homemade Roscón de Reyes recipe by Eva Arguiñano

The Roscón de Reyes is a typical sweet of Spanish cuisine with which families enjoy Three Kings Day. At Karlos Arguiñano’s Open Kitchen we want you to learn how to make this traditional dessert at home in an easy and simple way. Follow in the footsteps of Eva Arguiñano and enjoy the Roscón de Reyes recipe.

Ingredients:

• 400 g of flour
• 20 g fresh baker’s yeast
• 2 eggs
• 100g of sugar
• 70g butter
• 3 tablespoons of milk
• 100 ml of water
• 25 ml of orange blossom water
• Salt
• 1 tablespoon white rum
• extra virgin olive oil
• pearl sugar
• candied fruits

Elaboration

Place the flour in a bowl. Crumble the yeast and add it. Add a pinch of salt without touching the yeast. Add the sugar, 1 egg and mix well.

On the other hand, mix the milk with the rum, the water and the orange blossom water. Pour them into the previous bowl and mix. Add the butter to the point of ointment and knead with an electric mixer.

Pass the dough to the counter and work it with the help of a plastic spatula. Place it in a bowl, cover it well so that it does not get air, and let it ferment until it doubles its volume (approximately 1 hour and a half).

Grease your hands and place the dough on a baking sheet lined with baking paper and shape it into a donut. Grease a small bowl on the outside and place it in the center.

(in the part of the hole). Cover the dough so that it does not get air and let it ferment for another 40 minutes approximately.

We place the bowl in the central part of the donut to keep the hole, since with the heat sometimes the dough tends to close

After this time, introduce a bean, spread the donut with beaten egg and distribute the chopped candied fruits on top. Sprinkle it with the pearl sugar and bake it at

170ºC for 5 minutes. Then 1 raise the temperature to 190º and bake it for 15 more minutes.

Remove the rosco from the oven and serve.