King’s Day is a bright, family-centered celebration. It marks a moment when households come together, sharing roscones de reyes as they anticipate a visit from the Three Wise Men and the delight of exchanging gifts. It also serves as a gentle farewell to the December festive season, a wrap-up to the last Christmas gatherings and big feasts that begin on December 24.
Adults may feel the magic of the day differently, yet the tradition persists. Figures like Melchior, Caspar, and Balthazar are part of the lore, and many families choose to savor the moment with a personal treat. Roscon de reyes remains a staple of this special day, loved for its creamy texture, its soft sweetness, and its festive symbolism that has endured for generations.
According to the OCU this is the best roscón de Reyes 2023
To enjoy a high-quality roscón, many shoppers prefer a trusted bakery over mass-produced options found in stores, though prices can be higher. For those seeking an economical alternative that still delivers homemade quality, the following Easy Roscon de Reyes recipe offers a simple way to create a festive centerpiece at home and impress guests.
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Easy Roscon de Reyes recipe: Ingredients
To prepare a roscón de reyes for four people, the following ingredients are recommended:
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1/2 kg of flour
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300 g butter
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100 g ground almonds
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1 egg
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Salt
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1 surprise
What’s wrong with the new Roscón de Reyes from Lidl from Alicante?
Easy Roscon de Reyes recipe: step-by-step preparation
Creating a homemade roscón de reyes begins with planning a day ahead. The process below outlines an approachable method for a simple, delicious result.
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Prepare the dough a day in advance. The dough can be frozen. Sift the flour to form a cone or volcano shape on the table. In the center, add a quarter liter of water, a pinch of salt, and 75 grams of softened butter. Knead thoroughly, form a ball, and let it rest in a cool place for about an hour.
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After resting, roll the dough into a circle about two centimeters thick. Spread the remaining butter on top, fold into quarters, form a rectangle, and let it rest for 20 minutes in a cool spot.
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Then roll it out in the opposite direction and let it rest again. Finally, shape it into a ball and place it in a plastic bag to refrigerate.
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On the next day, or when ready to bake, add ground almonds to the dough and crush with a rolling pin until the dough can be shaped into a ring about eight centimeters thick; make a few small cuts around the edge and tuck in a surprise.
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Finish by placing the roscón on a damp baking sheet, brush with beaten eggs, and bake in a moderate oven for about 20 minutes or until a golden color appears.
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If desired, candied fruit can be bought or prepared at home. When making candied orange pieces, cut the fruit to the desired thickness and simmer in a pan with water and sugar. For this, use a liter of water and half a kilogram of sugar. Stir gently until the sugar dissolves, then add the orange pieces and simmer until the fruit is slightly translucent. Keep the heat low and simmer for about an hour to avoid turning the mixture into a hard candy.