Spanish · Dessert
Roscón de Reyes Twist
A miniature two-serving take on Spain's Three Kings cake, built as a laminated sweet brioche ring scented with orange zest and a touch of orange liqueur, finished the traditional way with candied cherries, sugar pearls and flaked almonds.
$1
35 minsPrep
19 minsCook
189 minsTotal
HardLevel
Nutrition per serving
314Calories
7.1gProtein
15.5gFat
36.7gCarbs
10gSugar
1.9gFiber
300mgSodium
59mgChol
7.9gSat Fat
123mgPotassium
38mgCalcium
2.1mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.4gAlcohol
Goes well with
Horchata de Chufa
local
Champagne or Cava
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk gently and stir in the yeast; let it froth for 5 minutes.
2
In a bowl combine the flour, sugar and salt, then work in two-thirds of the beaten egg, the yeast mixture, orange zest and orange liqueur to form a soft dough.
3
Knead the dough for 8 minutes until smooth and elastic, then flatten it and dot with half the cold cubed butter, folding and kneading the butter in fully.
4
Repeat with the remaining butter, kneading until the dough is glossy and fully laminated, then shape into a ball.
5
Cover and let rise in a warm spot for 90 minutes, or until doubled.
6
Punch down the dough, roll it into a thick rope, and join the ends to form a small ring on a lined baking sheet, leaving a wide hole in the centre.
7
Cover loosely and let the ring prove a second time for 45 minutes until puffy.
8
Brush the surface with the reserved beaten egg, then press on the candied cherry halves in a decorative pattern.
9
Scatter the coarse sugar pearls and flaked almonds over the top.
10
Bake at 180°C (350°F) for 18-20 minutes until deep golden brown and hollow-sounding when tapped.
11
Transfer to a wire rack and cool for at least 20 minutes before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Bread Flour, sifted
- 28g28g Butter, cold, cubed, for lamination
- 18g18g Whole Milk, warmed slightly
- 10g10g Sugar White
- 15g15g Egg, beaten, divided for dough and egg wash
- 2g2g Yeast Dried, activated in the warm milk
- 4g4g Orange, zested
- 4g4g Orange Liqueur, 90% alcohol retained
- 1g1g Salt
- 10g10g Almond, flaked, for topping, 1
- 6g6g Sugar White, mixed with a few drops of water into coarse pearls for topping, 1
- 8g8g Cherry, candied, halved, for topping, 1
