In a recent consumer study, nine roscón de Reyes from different supermarket chains were evaluated for taste, overall quality, and presentation. The supermarkets singled out for favorable results included Ahorramás, Alcampo, Aldi, Carrefour, Dia, El Corte Inglés, Eroski, Lidl, and Mercadona. Among these, El Corte Inglés stood out with a price of around 17 euros per kilogram and was praised for its balanced flavor, solid texture, and attractive decoration featuring cherries and oranges without overly bright artificial hues. The almonds and sugar were present in the appropriate amount, contributing to a well-rounded pastry experience.
For shoppers prioritizing value, Lidl’s roscón de Reyes, priced at 7.99 euros per kilogram, drew attention. This year saw the overall dessert category rise by about 24 percent, making Lidl one of the more affordable options among the tested pastries while still delivering acceptable quality and decorative fruit accents.
According to the ranking of creamy supermarket roscones, El Corte Inglés earned the highest score at 62 points, followed by Alcampo with 60, Eroski at 56, Lidl at 55, Aldi with 53, Carrefour at 50, Mercadona at 45, Dia at 34, and Ahorramas at 33 points. The spread suggests a consistent gap between the premium sellers and the rest, with notable differences in filling quality and visual appeal across brands.
In the analysis, the most notable aspect of this year’s roscones de Reyes was the filling. Cream was the primary focus, yet several brands, notably Mercadona, showed variations in the cream’s richness. A recurring finding was the elevated presence of additives across the samples. Although the average number of additives dropped from roughly 15 to about 11 per pastry, many products still contained colorants, preservatives, emulsifiers, and texture agents. These additives are often used to withstand freezing and the thawing process, which can affect the final texture, sometimes resulting in almonds that feel soft rather than crunchy.
During the taste tests, pastry professionals observed that none of the pastries perfectly resembled the traditional roscón, with several appearing lighter in texture and some displaying strong, even overpowering flavors. The most favorable tastes tended to come from varieties with a delicate citrus note and a buttery base. Those characteristics often signaled a more enjoyable overall experience for diners and highlighted how crucial the balance of butter, citrus, and cream can be in defining quality.
To guide consumers, the testers recommended reading product labels carefully. Preference should go to fillings made with whipped cream rather than vegetable oils and to doughs enriched with real butter. A cautious approach to ingredients helps minimize the risk of artificial flavors and hard-to-detect additives that can impact texture and taste over time. The emphasis on natural ingredients aligns with consumer interest in quality pastries that offer authentic flavor and a pleasant mouthfeel.
Overall, the study underscores that the roscón de Reyes market remains diverse, with strong options available across major retailers. Buyers who value a premium experience often gravitate toward products that combine rich butter, gentle citrus notes, and careful decoration, while budget shoppers can still find acceptable choices among lower-priced lines that maintain adequate flavor and presentation. The ongoing attention to ingredient quality, particularly the avoidance of excessive additives, helps protect the integrity of the pastry experience from bakery to table. For a clearer understanding, see the accompanying consumer notes and brand-by-brand assessments cited in the study. [OCU study, attribution]