Roscon de Reyes<\/h2>\n

Roscon de los Reyes, or the Spanish King\u2019s Cake, is a cherished holiday tradition. This rich and fluffy brioche is filled with smooth chocolate ganache and topped with vibrant candied fruits. Perfect for festive gatherings, it\u2019s not just a dessert but a centerpiece of celebration, complete with a hidden surprise to delight family and friends.<\/div>\n <\/div>\n \n

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Servings <\/span>8<\/span> People<\/span><\/span><\/div>\n \n\n

Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>

Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>

Resting Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n

Equipment<\/h3>

• Stand-up Mixer, Parchment Paper, Oven, Whisk, Mixing Bowl, Small Saucepan<\/div><\/li><\/ul><\/div>\n <\/div>\n \n

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  Ingredients<\/h3>

  For the brioche<\/h4>

  • 250<\/span> grams<\/span> All-purpose Flour<\/span> 8.82 oz <\/span><\/li>
  • 3<\/span> Eggs<\/span><\/li>
  • 50<\/span> grams<\/span> Sugar<\/span> 1.76 oz <\/span><\/li>
  • 1<\/span> pinch<\/span> Salt<\/span><\/li>
  • 125<\/span> grams<\/span> Butter<\/span> 4.41 oz <\/span><\/li>
  • 1<\/span> Lemon zest only<\/span><\/li>
  • 25<\/span> grams<\/span> Fresh Yeast or 10 grams dry yeast<\/span> 0.88 oz <\/span><\/li>
  • 60<\/span> grams<\/span> Candied fruits mix small cubes<\/span> 2.12 oz <\/span><\/li>
  • 1<\/span> Egg Yolk for egg wash<\/span><\/li><\/ul><\/div>

    For the Ganache<\/h4>

    • 200<\/span> grams<\/span> Dark Chocolate at 60 or 70%<\/span> 7.05 oz <\/span><\/li>
    • 500<\/span> grams<\/span> Heavy Cream at 35%<\/span> 17.64 oz<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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      Instructions<\/h3>

      Make the Brioche<\/h4>

      • In the stand-up mixer, add all the ingredients except butter and mix on speed one for 10 minutes.<\/div><\/li>
      • Add the butter and mix on speed 2 for 10 more minutes.<\/div><\/li>
      • Let rest the dough for 1 hour at room temperature after covering the bowl with plastic film.<\/div><\/li>
      • After one hour, deflate the dough with your hand and store it in the fridge for at least one hour.<\/div><\/li><\/ul><\/div>

        Shape and bake<\/h4>

        • Take the dough out of the fridge and make a nice ball. Flatten the dough to make a large disk and make a whole in the middle. Enlarge the whole with your hands until you have a large and regular ring. Put on a baking pan with parchment paper and cover with plastic film. Let rest and rise one hour.<\/div><\/li>
        • Turn the oven on at 170\u00baC or 320\u00baF<\/div><\/li>
        • Brush with egg wash and add the candied fruits cube. Bake 30 to 40 minutes, adjusting the heat to the color, but 30 to 40 minutes should be plenty. Remove and let cool down on a rack.<\/div><\/li><\/ul><\/div>

          Make the chocolate ganache<\/h4>

          • Melt the chocolate on a double boiler and remove it.<\/div><\/li>
          • Boil the heavy cream and pour on the chocolate, mix well and refrigerate until cold.<\/div><\/li>
          • Whisk the cream very energetically.<\/div><\/li>
          • Fill up the piping bag and keep it at room temperature.<\/div><\/li><\/ul><\/div>

            Finishing the cake<\/h4>

            • Cut the brioche cake in half, fill it up with chocolate ganache using the pipping bag but keep some for the final decoration.<\/div><\/li>
            • Put back the top part of the cake and add more chocolate cream so it look appealing. Add a small gift or a golden coin in the brioche bottom part.<\/div><\/li>
            • Keep one hour in the fridge and serve.<\/div><\/li><\/ul><\/div><\/div>\n

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              [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

              As the New Year unfolds, Spain celebrates one of its most cherished traditions: the Rosc\u00f3n de Reyes. This crown-shaped cake, adorned with candied fruits and often filled with cream, is the centerpiece of Three Kings\u2019 Day celebrations. Explore the history behind this beloved dessert, its connection to ancient Roman customs, and why it remains a symbol of togetherness and joy. Ready to bring a taste of Spain into your kitchen? Check out our recipe and tips for making your own Rosc\u00f3n de Reyes!<\/p>\n","protected":false},"author":8,"featured_media":25242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[78],"tags":[45,948,1111,939,994],"class_list":["post-24885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-posts","tag-chef-eric-fraudeau","tag-easy-recipes","tag-festive-food","tag-french-cuisine","tag-french-culture"],"yoast_head":"\n