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Home Gastronomy A season recipe: the rosca de Reyes

A season recipe: the rosca de Reyes

Although the celebration of Reyes has already happened, here's the recipe for you to do it whenever you want. These flavors do not understand celebrations.

rosca de reyes

There are dates, events, celebrations and times of the year that relate to some particular recipe, food or ingredients.  For Christmas you usually eat   vitel toné, stuffed chicken and sweet bread . For July 9 we do a locro chloric. Whereas, for Easter, the vigil empanadas feel very good. However, there is no rule that obliges us to cook each recipe on its due date.  We will not be breaking any law if we make some lentils in the middle of January or if we get and eat a sweet bread on winter holidays   .  

Therefore, although the celebration of the Three Kings has already happened,  here we leave you the recipe to make an exquisite roscast of Reyes. Because, the arrival of the  Three Kings  is not only a great time awaited by the youngest but also the great are delighted with this traditional dish, topped with   pastry cream.  In this opportunity, we show you the step by step of this delicious and traditional dessert that everyone wants to have on the table. While you can buy it done, there is nothing like the taste of the artisanal. Therefore, we propose a recipe for you to dare and make it at home.


For the sponge:
  • 30 g fresh yeast or 15 g dry
  • 200 cc warm milk
  • 100 g flour 000
  • 20 g sugar
For the dough:
  • 1 kg flour 0000
  • 8 g fine salt
  • Zest of 2 lemons
  • 3 tbsp. vanilla essence
  • 300 g sugar
  • 60 g honey
  • 4 eggs
  • 100 cc warm milk
  • 200 g butter ointment (at room temperature)
For the pastry cream:
  • 5 egg yolks
  • 180 g sugar
  • 60 g corn starch
  • 750 ml whole milk
  • Vanilla essence to taste


Dissolve yeast together with flour and sugar in warm milk, cover with film and let ferment until double volume.  Make a crown with flour and salt, add in the center eggs, sugar, zest, honey, essence, butter and milk . Start to join slowly and add the sponge. Knead vigorously until the dough does not stick anymore. Let rest half an hour and divide into three equal buns, come out about  3 threads of about 700 g approximately.  Bring to savarin or from those that come from paper and let ferment until you double the volume.

Once leavened the threads brush with egg, bake at 160° C, when it starts to brown gently remove from the oven, place the pastry cream and return to oven until finished cooking. Or you can place the cream with the cooked thread completely. But I like it better in the first way.

For the pastry maker, in a bowl, mix topics,  sugar  and starch.  Mix, do not beat! Because otherwise we whiten the yolk and lose color . Heat the milk, pour it over the mixture and bring to direct heat until thick. Add vanilla at the end so it does not evaporate.

Publication Date: 08/01/2021

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We suggest you continue reading the following notes:

Rosca Pascua Be encouraged to make your own Easter Thread
Receta de pan dulce How to make the best sweet bread of your life?



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