Roscón de Reyes (Kings’ Cake)

<em>Roscón de reyes</em> is traditionally baked <br>for Epiphany.

Roscón de reyes is traditionally baked
for Epiphany.

The dough will need to sit for two hours <br>in order to rise.

The dough will need to sit for two hours
in order to rise.

Roscón de reyes ("kings’ cake") celebrates the Epiphany on January 6, the day the Three Wise Men recognized the significance of baby Jesus’ birth and came to pay homage. In Spain, the cake is baked in a ring with trinkets and a fava bean hidden inside it. The lucky person served the bean is said to enjoy good luck in the new year.

Prep Time

35 minutes
+ 3 hours 10 minutes resting

Cook Time

45 minutes

Total Time

4 hours 30 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 Tbsp (15 ml) active dry yeast
1 cup (240 ml) sugar
⅓ cup (80 ml) warm water
4 cups (480 g) flour
4 large eggs, beaten
¾ cup (180 g) butter, softened
4 tsp (20 ml) vanilla extract
¼ tsp (1.25 ml) salt
1½ tsp (7.5 ml) cinnamon
½ tsp (2.5 ml) anise seed
2 cups (450 g) candied fruit
1 egg, beaten, for egg wash
⅓ cup (80 ml) sugar, for topping

Directions

Add yeast and 1 tsp (5 ml) sugar to warm water.
Stir and let sit for 10 minutes, until foamy.
In a large mixing bowl, combine the dry ingredients.
Add yeast, eggs, butter, and vanilla extract, and mix to form a dough.
Knead the dough for 5 minutes, until smooth and elastic.
Cover and let rise in a warm place until dough is doubled in size, 1–2 hours.
Punch dough down and roll the dough into a log shape, then bend the ends around to form a circle and shape into a ring about 12–14 inches (30–36 cm) in diameter.
Press the dried fruit onto the ring in a decorative pattern.
Cover the ring with a damp towel and let it rise until doubled, about 1 hour.
Preheat oven to 350ºF (175ºC).
Brush top of ring with egg wash, sprinkle with sugar, and bake for approximately 45 minutes.