Little relationship is delicious roscon de reyes With the arrival of Melchor, Gaspar, and Baltasar to the manger where baby Jesus slept shortly after he was born, but this sweet dough bun is a classic these days, January 6th morning. Its origin dates back to the 2nd century and is connected with ‘Saturnalia’. A pagan festival in honor of Saturn, the god of crops.
with this bun they celebrated the end of the darkest period of the year and the beginning of a light filled period and it was customary to prepare a honey-based cake in which some dried fruit, dates and figs were added.
A century later, A bean, a symbol of prosperity and fertility, was included in the same cake. As time went on, he included gold coins in the donut. Thus, while the finder of the coins wins the prize, whoever found the bean was considered a loser and therefore, bad luck was prophesied for him throughout the year.
we offer you five unbeatable Kings cakes To say goodbye to Christmas.
Exceptional flavor and excellent texture
“The delicacy of the flavor and the good texture of the dough” created Panod’s roscón de reyes. best of Madrid in the fifth call of this competition Showcased how the quality level of one of Christmas’s star products has risen.
Norman Pérez, owner of Panod, where they also make bread and pastries, guarantees: The roscón, created by Elena Campal and garnished with pearl sugar, laminated almonds and candied fruit, It uses white wheat flour, French butter, and lemon and orange zest. Raw material prices have skyrocketed, but the “best raw material” selections are the same as always.
For Pérez, in addition to the importance of the raw material, respect is also important. “kneading temperatures, fermentation time and cooking”, because this delicate product, which gained followers before and after Christmas, is the result of “some little things”.
It offers them in their traditional version (half a kilo from 24.95 euros) and filled with whipped cream in the workshop, Although Pérez recommends “taking it alone to better appreciate the sponginess of the dough,” taste and aroma”.
Quality raw materials and long fermentations for a classic
Oriol makes a good roscón for Balaguer “quality raw materials, long fermentations, about 48 hours, soft masses and orange blossom equilibrium”.
One of his special touches It is given with the fresh cream it uses, it is slightly sweet, and most importantly: it is now mounted.
The Catalan pastry chef uses flour, butter, sugar, yeast and candied fruit. To highlight the essence of this traditional dessert made in two sizes: large and small only 250 grams. And of course there’s no shortage of beans and kings inside, forcing them to pay for dessert or crown whoever is the king of the house.
“After hours of fermentation, we get a product with a unique aroma. We have two versions: from classic briox without filling, creme brulee, inside with whipped cream or truffles. All topped with candied fruit,” explains the pastry chef.
The traditional dessert is available both at La Duquesita in Madrid and at its boutique in Barcelona. The smallest one costs 14 euros without filling, 24 euros with filling. The largest one, 500 grams, costs 26 euros without filling, 36 euros with it.
Sweet, savory and raw cow’s milk with Comté cheese
Paco and Jacob Torreblanca from Alicante this year Maison Bollinger will create a c packIt consists of a very special roscón accompanied by La Grande Annee 2014 from Bollinger. An unsuitable whim for 190 euros for all pockets.
The secret of such a ‘gourmet’ roscón is, natural sourdough of sweet and salty panettone, top quality butters, Citrus profiles, roasted notes of Marcona almonds, natural artisan honey and raw cow’s milk Comté cheese thanks to the use of Valencia orange peel.
Torreblanca realized this and came up with this recipe. Incredible similarities between roscón and panettone. One of these is fermentation, for example: it is necessary to extract certain flavors that develop over time.
La Grande Annee 2014 is made in her own name. With a selection of top quality grapes specially wineed in small oak barrels of 20 years to guarantee a full wine with delicate aromas and excellent aging capacity. After aging in sediment for more than 9 years, this beverage is finished off by mixing and manually emptying each of the bottles.
A gourmet treasure from the ‘food’ queen
Isabel Maestre has been preparing the most special ‘catering’ for over thirty years. Norman Foster Foundation, Food for an episode of ‘Game of Thrones’ or a service from ‘Masterchef’. And as with every Christmas, their roscón de Reyes It is one of the most sought after and celebrated in Madrid.
Handmade, by Isabel Maestre, Roscón de Reyes fluffy and soft, high-strength pastry dough containing flour, butter, eggs, sugar, sweet sourdough, lemon, orange, orange blossom water, and yeast turn each roscón into a piece of high pastry.
Decorated with crunchy almond pieces and candied fruits on the outside, inside As tradition dictates, pods and a surprise. A unique dessert that Isabel has been making for 35 years and whose recipe is detailed by her daughter Marta Cárdenas. “The secret is in the ingredients: butter, Marcona almonds, Luca de Tena orange blossom water, premium rum…” reveals the heir to this gourmet treasure. “The dough takes three days to ferment and bakes for a while until the customer gets it. That way the roscón is always new”.
present two formats: one kilo (70 euros) and 600 grams (43. 50).
Fran Segura from Alicante remembers how she was with her father and at the family bakery He made his first Roscón de Reyes 25 years ago. Now his creations follow the same guidelines, but with a recipe fluffier and lighter brioche with less fat and sugar and even with a groundbreaking aesthetic in the chocolate version.
At Fran Segura&Co they offer two roscons; A classic one for 19 euros, with lemon, orange and matalauva flavors, with a good amount of butter and oil, with an outstanding selection of flour and fresh eggs.
The chocolate sourdough (25 Euros) has small chunks of the chocolate itself. The filling is a creamy chocolate cream and a crispy layer that covers the dough on top.
“We don’t make too many units, our idea is to give each part the care it needs without rushing it. all this with the intention of the person who decided to have our roscón not only eat good ingredients, but also discover how things were done 25 years ago,” explains Segura.