Spanish Roscón de Reyes (kings' cake)

Spanish Roscón de Reyes (kings' cake)

Tags: Vegetarian Cakes | Cookies World cuisine
1
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A light savarin crown with a delicious powdered sugar icing, orange blossom water and candied fruit – OLÉ!

Ingredients

500 g
100 g
butter
200 ml
lukewarm milk
9 g
dry yeast
21 g
fresh yeast
50 g
sugar
1 pinch/es of
salt
1 tbsp
grated organic orange peel
1 tbsp
grated organic lemon peel
2
eggs
3 tbsp
orange liqueur
3 tbsp
orange blossom water
or
orange juice
1 tsp
oil
1
dried bean
For the decoration:
100 g
icing sugar
2 tbsp
orange blossom water
or
orange juice
100 g
candied fruit
20 g
flaked almonds

Preparation

  • Melt the butter. Mix together the yeast, sugar and milk, and leave to stand for 10 minutes. Mix together the flour and salt in a bowl.
  • Add the yeast/milk mixture, orange and lemon rinds, eggs, orange liqueur and juice, and kneed into a soft dough for 5 minutes.
  • Place the dough in a bowl that has been greased with oil, cover with a damp cloth and leave to stand in a warm place for 1 hour.
  • Kneed the dough lightly, roll it into a fat sausage shape and place in a 28 cm bundt cake tin.
  • Cover with a damp cloth and leave to stand for another 45 minutes. Preheat the oven to 220°. Place a bowl of water in the oven.
  • Bake the cake for 30 minutes until golden brown. After 10 minutes, reduce the temperature to 200°. Note: before baking, spray water into the oven.
  • Mix together the icing sugar and orange juice to make a glaze. Spread the glaze over the cake and decorate with the candied fruit and flaked almonds.

At a glance

Preparation time
20 min
Cooking / Baking time
30 min
Temperature
200°C
Difficulty
medium

Nutritional information

per 100g
protein 4g
fat 9g
carbs 52g
kcal 304
kj 1284
Products in this recipe