Traditional Roscón de Reyes Recipe | Fluffy Spanish Christmas Cake

Описание: Experience the magic of the holidays with this authentic Roscón de Reyes! In this video on TheKitchenDaily, I’m sharing the step-by-step secret to making this incredibly soft, brioche-like Spanish cake.
Infused with citrus zest, orange blossom water, and a touch of cognac, this cake smells like heaven and tastes even better. Decorated with candied fruit and almond flakes, it’s the ultimate centerpiece for your festive table. Whether you fill it with whipped cream or enjoy it plain with hot chocolate, it’s a must-try!

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Cooking Technology (Step-by-Step)
Starter: Mix warm milk, yeast, sugar, and flour. Let it sit in a warm place for 15-20 minutes until bubbly.
The Dough: In a large bowl, combine flour, sugar, eggs, citrus zest, orange blossom water, cognac, and salt. Add the starter and knead.
Butter: Gradually incorporate softened butter into the dough, kneading until smooth, elastic, and no longer sticky.
Rise: Cover and let the dough rise in a warm spot for 1.5–2 hours (it should double in size).
Shaping: Form the dough into a ball, poke a hole in the middle, and stretch it into a large ring (doughnut shape). Place on a baking sheet.
Decorate: Brush with beaten egg. Top with candied cherries, marmalade, almond flakes, and the dampened sugar clumps.
Bake: Bake in a preheated oven at 180°C (350°F) for about 20-30 minutes until beautifully golden.
Cool: Let it cool completely before slicing. (Optional: Fill with whipped cream or truffle cream).

Ingredients
For the Starter (Pre-ferment):
Warm Milk: 200 ml
Fresh Yeast: 25 g
Sugar: 2 tbsp
All-purpose Flour: 3 tbsp
For the Dough:
All-purpose Flour: 600 g
Sugar: 150 g
Eggs: 2 pcs
Butter (softened): 100 g
Orange Zest: from 1 orange
Lemon Zest: from 1 lemon
Orange Blossom Water: 3 tbsp
Cognac (or Rum): 1 tbsp
Salt: 0.5 tsp
Egg: 1 pc (for egg wash)
For Decoration:
Candied Cherries: 50 g
Almond Flakes: 20 g
Marmalade/Candied Fruit: 100 g
Sugar: 80 g (mixed with 1 tsp of orange blossom water for the "sugar clumps")

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