Name: Leslie Ferrell Kauffmann
Class Year: 1970
Country of Residence: Spain
Why is this recipe great? What’s its backstory?
This recipe is for the typical Epiphany cake, served with thick hot chocolate, that is served on or around January 6 – Día de los Reyes Magos (Three Kings Day) in Spain. They begin to appear in pastry shops at the beginning of December, but they are often dry and not that appealing. That is why I like to make them myself. They are a lot of work, but fun to make and well worth the effort. The person who gets the piece with the prize inside is king/queen for a day. Some people add a bean as well; the one who gets the bean must pay for the cake!
Roscón de Reyes (Epiphany cake)
Serves 10. Takes approx. 4.5 hours.
Ingredients:
15 gr. fresh yeast
625 gr. flour
4 eggs
¾ cup milk
150 gr. sugar
½ tsp. orange blossom essence (agua de azahar)
150 gr. butter, softened at room temperature
125 gr. candied fruits (can be anything you like including raisins, sultanas, dried orange/lemon peel, cherries, pumpkin, etc., and does not have to be limited to 125 gr!)
a shot of rum
grated orange rind
large-grained sugar (if available) to decorate
slivered almonds
a small glass or porcelain figure to hide in the roscón
a large bean (optional)
and egg for painting
Instructions:
Dissolve the yeast in ¼ cup of warm water and mix with 200 gr. of the flour and about 3/8 cup of warm milk. Mix well and allow to double in size in a warm place. (This is quick – about 10 minutes or so.)
In a large recipient, or on the counter top, make a volcano with the remaining flour and add the eggs, the remaining milk, the orange blossom extract, rum, grated orange peel, and sugar. Add the flour in gradually until you have a homogeneous mixture.
Place the dough on a well-floured counter or board and knead in the butter until completely incorporated. Next knead in the yeast mixture and continue kneading until the dough no longer sticks to your hands. Make the dough into a large ball and place into a large, well-greased bowl until it again doubles in size. (This takes about an hour and fifteen minutes.)
Once it has doubled, remove the dough and make a fat “noodle”. Flatten the noodle a bit and add bits of dried fruit, raisins, etc., if you like, plus the porcelain surprise and the bean (I always wrap these in parchment paper). Close the dough around the fruit, etc., and join the noodle into a ring, sealing the joint well.
Place your roscón onto a baking sheet well-greased and floured or covered with parchment paper and allow to double in size for a third time. (Again, about an hour and a quarter.)
Finally, paint with beaten egg, decorate with dried fruit, almonds, and sugar and bake in an oven preheated to 185 degrees C. for about 15-20 minutes.
Curious note: The dried fruits represent the jewels on the crowns of the magi.
Source: This is a recipe adapted from two recipes, one from an advertising magazine from one of the big supermarkets, one from a vintage cookbook. I have been making these at the beginning of January for many years for family and friends. A double recipe makes three medium-sized roscones.
