Little pastries compare to the joy of roscon de reyes, a festive sweet to welcome January with the arrival of the Three Wise Men. The tradition centers on a rich, soft dough baked into a ring, often enjoyed on the morning of January 6 as a symbol of the Epiphany. Its roots reach back to ancient times and connect with Saturnalia, a historic festival honoring the agricultural god Saturn. The celebration marked the end of the darkest days and the return of light, accompanied by a honey-kissed cake studded with dried fruit, dates, and figs.
Over the centuries a bean, a symbol of prosperity and good fortune, was added to the cake. Later, gold coins were tucked inside, shifting the game: the finder of coins earned a prize while the person who discovered the bean risked bad luck for the year ahead. Five exceptional roscóns are presented as worthy goodbyes to Christmas.
Exceptional flavor and an outstanding texture
The roscón from Panod in Madrid is celebrated for its flavor depth and dough texture. The fifth edition of this competition underscored how quality has become a hallmark of this beloved Christmas staple. Norman Pérez, owner of Panod, explains that the roscón features a dough built with white wheat flour, French butter, and bright citrus zest. It is garnished with pearl sugar, laminated almonds, and candied fruit. Despite rising raw material costs, the shop continues to source the finest ingredients, a testament to commitment rather than compromise.
Perez also emphasizes technique as a core value. Kneading temperatures, fermentation duration, and precise baking are essential because this delicate product earns its place through subtle, careful craft that resonates with people well after Christmas.
Panod offers a traditional half kilo at 24.95 euros and a workshop version filled with whipped cream. He suggests tasting it plain to fully appreciate the dough’s sponginess, aroma, and texture.
Quality ingredients and patient fermentation for a classic
Oriol Balaguer crafts a roscón built on quality ingredients and long fermentation, approximately 48 hours, to achieve a soft, balanced dough with orange blossom notes. His signature touch includes fresh cream that is slightly sweet and perfectly perched for the moment. He uses flour, butter, sugar, yeast, and candied fruit to honor tradition in two sizes: a larger loaf and a compact 250-gram version. Like many roscones, both versions hide beans and coins inside, inviting the lucky or prompting a playful crown for the house king.
After hours of fermentation, the dough develops a unique aroma. Two versions are offered: classic briox without filling, or varieties with creme brulee, whipped cream, or truffles, all finished with candied fruit. The traditional dessert can be found at La Duquesita in Madrid and in a boutique in Barcelona. The smaller roscón starts at 14 euros without filling, rises to 24 euros with filling, and the largest at 26 euros (500 grams) or 36 euros with filling.
Sweet, savory, and a touch of Alpine flair with Comté cheese
Paco and Jacob Torreblanca from Alicante showcase a gourmet roscón paired with La Grande Annee 2014 from Bollinger. This indulgent pairing invites guests to indulge in a premium experience, a proposition that carries a higher price tag for those seeking something extraordinary.
The gourmet approach combines natural sourdough with a sweet and salty balance, top-tier butters, citrus notes, roasted Marcona almonds, artisan honey, and raw cow’s milk Comté cheese balanced by Valencia orange zest. The fermentation process helps extract flavors that reveal themselves gradually, much like a Panettone in spirit. La Grande Annee 2014, aged in small oak barrels, is praised for its delicate aroma and aging potential, a finishing touch after careful aging and bottle handling.
A gourmet treasure from Madrid’s culinary scene
Isabel Maestre has been crafting exquisite catering experiences for more than three decades. Her roscón de Reyes is a sought-after centerpiece in Madrid, with a long tradition that includes collaborations with renowned institutions and appearances on notable food programs. Each roscón is handmade, using a soft dough enriched with butter and eggs, and perfumed with lemon and orange blossom water. Candied fruits and crunchy almonds decorate the exterior, while a surprise hides inside—an homage to the original custom.
The dough rests through a patient fermentation before baking, producing a dessert that feels freshly baked for every guest. Two formats are offered: a one-kilogram loaf and a 600-gram version, priced at 70 euros and 43.50 euros respectively, reflecting the artistry and craft behind each piece.
A chocolate roscón by Fran Segura
Fran Segura from Alicante recalls the family bakery days when his father first introduced the roscón de Reyes twenty-five years ago. Today, his shop preserves that heritage with a lighter brioche and a chocolate version that embraces modern aesthetics. The classic roscón with lemon, orange, and matalauva flavors sits alongside a chocolate sourdough featuring chocolate chunks, a creamy filling, and a crisp top layer. The shop limits production to ensure each piece receives careful attention, with two main offerings: a traditional version for around 19 euros and a chocolate version at 25 euros. The team prioritizes the craft over volume to keep the roscón both delicious and meaningful for customers who value traditional technique intertwined with contemporary taste.