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Spiced roscon de reyes
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4.91 from 31 votes

Recipe: Rosca de Reyes - Spanish Epiphany Cake

Rosca de Reyes, a Spanish Epiphany cake flavoured with rum, fruit and spices, is a tasty treat to mark the end of the Christmas holidays.
Servings: 25 slices
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins

Ingredients

  • 200 g dried fruit
  • 100 ml rum
  • 100 g unsalted butter - softened
  • 100 g caster sugar
  • 500 g strong white flour
  • 7 g quick yeast
  • tsp salt
  • 2 tsp powdered cinnamon
  • 100 ml water
  • 1 tbsp vanilla extract
  • zest of 1 orange & 1 lemon
  • 3 eggs + 1 for egg wash
  • icing sugar to decorate

Instructions

  • Soak 150g of the dried fruit in the rum, preferably overnight.
  • Cream together the butter and sugar. Mix in the eggs, adding one at a time. Mix in the orange and lemon zest. If using a stand mixer, transfer this mix to another bowl.
  • Mix the dry ingredients: flour, yeast, salt, and cinnamon.
  • Add the water, vanilla extract and butter and egg mix to the flour. Mix well, and then knead for a few minutes until smooth and elastic.
  • 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.
  • Once risen roll out into a sausage shape, and form into a ring. Decorate the top with the remaining dried fruit, pressing them well into the dough.
  • Place on a baking tray, place in a warm spot, and allow to rise again until doubled in thickness - this will take about an hour.
  • After about 45 minutes, heat the oven to 160°C (Fan)/180°C/350°F/Gas Mark 4.
  • Beat the last egg and brush over the top as an egg wash. Bake in a preheated oven for 35-40 minutes until golden and sounding hollow
  • Allow to cool and decorate by drizzling on some orange icing or dusting with icing sugar.

Notes

  • This is a rich dough, so despite being made with 100% white flour, it doesn't rise like a loaf of white bread. 
  • You don't need a stand mixer to make this recipe. Mix the butter and sugar with a hand-held mixer (or a wooden spoon), and whisk in the eggs. The dough can be mixed together and kneaded by hand. 
  • Decorate with colourful glacé fruit - orange slices and cherries are effective. 
  • Cut the rosca in half like a sandwich cake and fill with chantilly cream flavoured with fruit or orange flower water. 
  • Leftovers freeze well, and can be toasted from frozen, or used as a base for eggy bread or french toast. 
Nutritional Information:
  • This recipe is 7 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 1loaf | Calories: 162kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Calcium: 10mg | Iron: 1mg
Course: Baked Goods, Baking, Cake
Cuisine: Spanish
Keyword: Rosca de Reyes, Spanish Epiphany Cake