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Rosca de Reyes - featured
Recipe: Rosca de Reyes - Spanish Epiphany Cake
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins

Recipe: Rosca de Reyes - Spanish Epiphany Cake. A vegetarian friendly dessert.

Course: Cake
Cuisine: Spanish
Keyword: Cake, Dessert, Spanish Epiphany Cake
Servings: 1 loaf
Calories: 4060 kcal
Author: Helen Best-Shaw
  • 200 g dried fruit
  • 100 ml rum
  • 7 g sachet yeast
  • 100 ml water
  • 500 g strong white flour
  • 2 tsp powdered cinnamon
  • 1 tbsp vanilla extract
  • tsp salt
  • 100 g unsalted butter softened
  • 100 g caster sugar
  • Zest of 1 orange & 1 lemon
  • 3 eggs + 1 for egg wash
  • Icing sugar to decorate
  1. Soak 150g of the dried fruit in the rum, preferably overnight.
  2. Dissolve the yeast in the warm water, and let stand for a few minutes. Combine the flour and salt, and add the yeast and water to a well formed in the middle.
  3. Beat together the butter, sugar, lemon and orange zest, and then beat in the eggs one by one.
  4. Add to the flour mixture, and also add the cinnamon and vanilla extract. Mix well, and then knead for a few minutes until smooth and elastic.
  5. Knead in the dried fruit, adding a little at a time. Place the dough back in the bowl, cover, place somewhere warm and allow to rise until doubled in size.
  6. Once risen, knock back, roll out into a sausage shape, form into a ring, and decorate the top with the remaining dried fruit.
  7. Place on a baking tray and allow to rise again until doubled in thickness.
  8. Beat the last egg and brush over the top as an egg wash. Bake in a preheated oven at 350F/180C/Gas mark 4 for 35-40 minutes until golden. Dust over icing sugar, and enjoy!
Recipe Notes
Nutrition Facts
Recipe: Rosca de Reyes - Spanish Epiphany Cake
Amount Per Serving (1 loaf)
Calories 4060 Calories from Fat 891
% Daily Value*
Total Fat 99g 152%
Saturated Fat 56g 280%
Cholesterol 706mg 235%
Sodium 3904mg 163%
Potassium 896mg 26%
Total Carbohydrates 656g 219%
Dietary Fiber 21g 84%
Sugars 264g
Protein 72g 144%
Vitamin A 64.2%
Calcium 26.1%
Iron 146%
* Percent Daily Values are based on a 2000 calorie diet.