Roscón de Reyes — Traditional Spanish Recipe
History (Origins)
The Roscón de Reyes traces back to the Roman Saturnalia festivals celebrating the winter solstice. A round cake made with honey, dates, and dried fruits was prepared, with a fava bean hidden inside as a symbol of luck.

Revived in the Middle Ages, this custom spread widely in France during the Renaissance.

In Spain, King Philip V introduced this French tradition to the Spanish court in the 18th century.

Traditional Recipe
The Roscón is a sweet crown-shaped dough made from flour, yeast, milk, eggs, butter, sugar, lemon/orange zest, and flavored with orange blossom water. It is decorated with colorful candied fruits.

Since the late 20th century, variants include fillings such as pastry cream, whipped cream, chocolate truffle, or "cabello de ángel" (pumpkin jam).

A classic homemade version also includes citrus zest, orange blossom oil, and sometimes alcohol like rum.

Ingredients (for 6 to 8 people)
For the dough:

• 500 g strong flour (T45 or T55)

• 25 g fresh baker’s yeast (or 8 g dry yeast)

• 100 g sugar

• 100 ml warm milk

• 100 g unsalted butter, room temperature

• 2 eggs

• Zest of 1 orange

• Zest of 1 lemon

• 2 tbsp orange blossom water

• Pinch of salt

For glazing and decoration:

• 1 egg yolk + 1 tbsp milk (for glazing)

• Candied fruits (cherries, orange peel, melon, etc.)

• Pearl sugar or moistened sugar (optional)

• A fava bean + a figurine (according to tradition)

Filling (optional):

• Whipped cream, pastry cream, chocolate truffle, or cabello de ángel (pumpkin jam)

Preparation

1. Prepare the starter (optional but recommended for better results)
   Mix a little warm milk, a spoon of sugar, some flour (from the recipe), and yeast.
   Let it rest for 20 minutes until frothy.

2. Make the dough
   In a large bowl, mix flour, sugar, zests, orange blossom water, and salt.
   Add eggs, starter (or yeast if no starter), and warm milk.
   Knead 10-15 minutes by hand or mixer.
   Gradually add softened butter pieces and continue kneading until smooth, elastic dough forms.
   Shape into a ball, cover, and let rise 2-3 hours in a warm place until doubled in size.

3. Shape the roscón
   Punch down the dough gently, then form a crown (ring).
   Insert a fava bean and figurine if you want to keep tradition.
   Place on a baking tray lined with parchment paper.
   Cover with a clean cloth and let rise another 1-2 hours.

4. Decorate and bake
   Preheat oven to 180°C (356°F).
   Brush roscón with egg yolk and milk mixture.
   Place candied fruits, pressing slightly, then sprinkle with pearl or moistened sugar.
   Bake 20-25 minutes until golden.

5. Fill (optional)
   Once cooled, cut the roscón horizontally and fill with whipped cream, pastry cream, or other fillings.

Tradition
Whoever finds the fava bean is crowned king or queen for the day.
Whoever finds the figurine must buy the next Roscón!