Three Kings' Day is a very special day, especially for the little ones. It's a day of traditions and celebration with family, and among those traditions, eating the typical Three Kings' Cake stands out . Naturally, on this website, we present a very special recipe for making a delicious homemade Three Kings' Cake so you can enjoy it as a dessert with all your loved ones.
Ingredients (20 servings)
For the sourdough:
- 70 gr. milk
- 10 gr. fresh baker's yeast
- 1 teaspoon of sugar
- 130 gr. strength flour
Flavored sugar:
- 120 gr. sugar if you have TMX or icing sugar if you don't have
- 3/4 orange peel
- 3/4 lemon peel
For the mass:
- 60 gr. milk
- 70 gr. of butter
- 2 eggs
- 20 gr. fresh baker's yeast
- 30 gr. orange blossom water
- 450 gr. strength flour
- 1 tip of salt
Decoration:
- I beaten egg
- candied fruits
- Rolled almonds
- sugar
Note:
Keep the ingredients at room temperature.
Crafting
First, we'll prepare the starter for the roscón . To do this, crumble the yeast into the flour with your hands and mix it with the rest of the starter ingredients until you form a compact ball.
Place the dough ball in a bowl and cover it with lukewarm water (which should be neither hot nor cold to the touch). Wait until the dough floats and has doubled in volume (this can take between 25 minutes and an hour).
While it finishes doubling in volume, we prepare the flavored sugar : we grate the orange and lemon peel and mix it with the powdered sugar.
Once the dough ball has doubled in volume and is ready to use, we continue preparing the main dough . Crumble the yeast into the flour with your fingers and gradually add and mix in the milk, eggs, flavored sugar, salt, and sourdough starter. Mix well and place it on a floured surface. Using your hands and a little oil, knead it gradually. Add the butter as you knead until you have a smooth and homogeneous dough.
We put the dough in a bowl and cover it with a cloth. We let it rest until it doubles in volume (approximately 1 and a half hours).
We put the dough back on the counter and knead it a little more to degas it . We divide it into portions depending on the number of roscónes we want to make. I usually divide it in two, and that makes two roscónes with 8-10 large slices each.
We shape the dough into a ball and crush it. We introduce our fingers in the center and we are making the hole little by little.
We brush the ring-shaped cake with beaten egg, add the candied fruit strips and the slivered almonds for decoration . We sprinkle sugar on top and moisten it with a silicone brush.
We let the dough rest until it has doubled in volume.
Preheat the oven to 200°C (390°F). Once hot, place the roscón in the oven and bake for 20 minutes. Keep an eye on it to make sure it doesn't brown too much. If it's already golden brown enough, cover it with a sheet of aluminum foil to prevent burning.
We take out the ring-shaped cake and if we like, we can fill it with cream, pastry cream, chocolate…
Happy Kings!