Planning a Camino de Santiago inspired Christmas? We continue with our Camino Christmas recipes.
Roscón de Reyes, is a very popular cake, eaten on the Epiphany, 6th January, the day the ‘Three Wise Men’ or the ‘Three Kings’ arrive to bring presents to the children who have been good all year round!
It usually has a little surprise hidden in the dough, for one lucky person. Generally, the ‘surprise’ would be a little Christmassy figurine or a small coin. In France, for this date, you will find the ‘galette des Rois’ made with puff pastry and delicious almond paste filling.
If you haven’t been all that good, the ‘Reyes’ might have some black coal for you…
What you will need:
500 gr flour
100 gr butter
100 gr sugar
Orange peel, grated
1 teaspoon of rum
2 dl milk
20 gr yeast
Pinch of salt
To decorate: Candied Fruit, Sugar, and Flaked almonds
Also: a little figurine or surprise or small coin wrapped in paper or cellophane
Make a mound with the flour and create a hole inside where you will pour the melted butter, sugar, two eggs, the grated orange peel, rum, milk, yeast, and a pinch of salt.
Mix all these ingredients well until you get a sticky but flexible dough. Don’t forget to add your ‘surprise’ inside the dough also.
Roll the dough and give it a circular, looped shape, like a giant doughnut (‘roscón’ means big ‘rosca’, which is a doughnut). Place on your oven tray, brush a bit of egg on top, and decorate with sugar, flaked almonds, and candied fruit. Let it sit so the yeast can do its job, until it rises until almost double its original size. Bake for 16 minutes at 170C (approximately, check with a skewer to make sure the dough is cooked through). Let it cool down a bit and enjoy! It is delicious with hot chocolate.
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