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Rosca (rosca de Reyes): photo of the dish
Illustrative photo: Tamorlan — CC BY 3.0, Wikimedia Commons
Snacks & baking

Rosca (rosca de Reyes)

Spanish crown-shaped brioche, flavored with orange and orange blossom water, decorated with candied fruit. It is shared for Epiphany, with a hidden bean inside.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

410 kcal per serving

Protein
12.1 g
Carbohydrates
57.5 g
of which sugars
15.9 g
Fat
13.7 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, dissolve the yeast in the lukewarm milk with a spoonful of sugar and let rest 10 minutes.
  2. In a large bowl, mix the flour, remaining sugar, salt, cinnamon and orange zest.
  3. Add the eggs, orange blossom water and the milk mixture, then knead until you get a soft dough.
  4. Work in the soft butter in small pieces and knead 10 minutes until smooth and elastic.
  5. Let rise under a tea towel for 1 hour, until doubled in size.
  6. Shape the dough into a crown on a baking sheet, tuck the bean inside and let rise again for 30 minutes.
  7. Brush with beaten egg, decorate with candied fruit and almonds, then bake at 180 °C for 30 minutes, until nicely golden.

Variations and tips

Version without a bean. If you don't have a bean, hide a small piece of paper in the dough before baking.

With what's available here. Replace the orange blossom water with vanilla extract if orange blossom water is hard to find.

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Original Ecomely recipe.