Name: Roscón de reyes
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: 110 ml milk; 25 gm fresh yeast; 60 gm caster sugar; 500 gm bread flour (3 1/3 cups); 55 ml olive oil; Finely grated rind of 1 lemon and 1 orange; 2 eggs, at room temperature, plus 1 egg yolk mixed with 20ml water, for brushing; 75 gm unsalted butter, coarsely chopped; To serve: glacé ginger, halved glacé cherries and blanched almonds; Lemon glaze; 400 gm pure icing sugar, sieved; Juice of 1 lemon

“In other words ‘the kings’ doughnut’,” says Camorra. “It’s traditionally served around the sixth of January, which is Three Kings’ Day, or the day in Spain which features processions representing the three kings who came to give gifts at Jesus’ birth. All these kings will be throwing out presents to the kids in the street, and normally this cake will have some sort of little trinket in it for the kids to find. It’s a very simple cake, almost like a yeasty, citrusy brioche. Sometimes you’ll find it filled with crème pâtissière, but usually it’s just the brioche, some glacé fruits and the icing.”

Ingredients

110 ml milk

25 gm fresh yeast

60 gm caster sugar

500 gm bread flour (3 1/3 cups)

55 ml olive oil

Finely grated rind of 1 lemon and 1 orange

2 eggs, at room temperature, plus 1 egg yolk mixed with 20ml water, for brushing

75 gm unsalted butter, coarsely chopped

To serve: glacé ginger, halved glacé cherries and blanched almonds

Lemon glaze

400 gm pure icing sugar, sieved

Juice of 1 lemon

Method

Main

1.Warm milk and 100ml water in a saucepan over low heat until lukewarm, add yeast and 1 tsp sugar and set aside in a warm place until foaming (4-5 minutes). Combine flour, oil, citrus rinds and remaining sugar in an electric mixer fitted with a paddle attachment, gradually add milk mixture, beat for 5 minutes, add eggs and beat to combine. Beating continuously, gradually add butter and beat until a soft dough forms (3-4 minutes). Cover and set aside in a warm place until doubled in size (1-1½ hours).

2.Preheat oven to 180C. Knock back dough, cover and set aside to rest (10 minutes). Turn onto a lightly floured surface, roll into a 30cm x 50cm rectangle, then roll into a long cylinder, pinch edge to seal firmly and place seam-side down on an oven tray lined with baking paper. Bring ends together to form a ring and pinch to seal. Cover with greased plastic wrap and set aside in a warm place until nearly doubled in size (30-40 minutes). Brush with eggwash and bake for 15 minutes, then cover loosely with foil to prevent browning and bake until loaf sounds hollow when tapped (10-15 minutes). Transfer to a wire rack and set aside to cool.

3.For lemon glaze, stir ingredients and enough water in a bowl to reach thick drizzling consistency. Drizzle roscón with glaze, stand until almost set, scatter with ginger, cherries and almonds and serve.

Frank Camorra

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

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