Canarian Recipes: Rosconttone
The Roscón de Reyes is one of the most eagerly awaited desserts of the year. As its name suggests, it is typical for the Epiphany on January 6th.
Many families gather on this day to share this sweet treat, adhering to tradition; whoever finds the fève (a hidden figurine) is expected to treat others.
- 650 g strong flour
- 250 ml whole milk
- 25 g fresh yeast
- 120 g white sugar
- 120 g butter
- 2 eggs and the yolk of another
- 10 g salt
- 2 tablespoons orange blossom water
- The zest of 2 lemons
- The zest of one orange
Ingredients to decorate the Roscón de Reyes:
- An orange
- Glazed fruits
- 1 beaten egg
- Pearl sugar
- Flaked almonds
Your favourite ingredient for the filling:
- cream
- truffle
- confectioner’s custard
- angel hair (pumpkin jam)
- sweet potato
- chocolate.. figurine of the King
- fava bean
Step by step method for making the Roscón de Reyes:
- Heat the milk until it is lukewarm.
- Mix 250ml of milk with 3 tablespoons of flour and shredded yeast.
- ix it thoroughly until the yeast is fully dissolved.
- Put the mixture to one side and leave it to ferment for 20 minutes (the warmer the ambient temperature, the quicker it will ferment).
- In another bowl, add the rest of the dry ingredients: flour, sugar, salt and zest. Finally, add the milk, eggs, already fermented mixture, orange blossom water and melted butter. Mix until everything is well incorporated.
- Flour a smooth surface and knead for a few minutes (from the outside inwards). Shape the dough into a ball and leave it to one side in a bowl covered with a cloth for a few hours or until it doubles in size (the warmer the ambient temperature, the quicker it will grow).
- Once the dough has doubled in size, flour the same surface and knead it again. Shape your Three Kings’ cake (bear in mind that the dough will grow and the hole in the middle will become smaller).
- Leave the dough to rest for an hour covered with clingfilm. Meanwhile, you can preheat the oven to 180 °C.
- Brush your cake with the beaten egg and decorated it to taste.
- Bake for 20 minutes or until you see it has turned a golden colour.
- Remove the cake from the oven and leave it to cool for a few hours before cutting it in half to add your favourite filling and, of course, the bean.
- Serve it with your favourite nougats and chocolates and enjoy!
Classic Fillings and Surprising Flavours
In addition to the classic roscón (without filling),there are various flavours of Rosconttones to cater to all tastes.
Their offerings include:
- Nutella
- Pistachio
- Kinder
- Pastry Cream