Easy Roscón de Reyes. Perfect for your first roscón

For 10 € 0.8 /pers. 375 kcal/100g

Also try: Roscón de Reyes · Roscón with Thermomix · Mini roscónes · Gluten-free Roscón de Reyes · Chocolate roscón · Puff pastry roscón · Roscón torrijas · Advice and questions about Roscón de Reyes

Prepare an easy Roscón de Reyes with just one rise, perfect for your first roscón at home.

If we want to prepare a homemade Roscón de Reyes but we have run out of time or we are not expert cooks, this recipe is just what we were looking for. No practice is needed and with just one rise we will have a delicious roscón ready to leave everyone with their mouths open.

The ingredients are the classics of the Roscón de Reyes but this time we are not going to need a preferment, so even if it is the first time that we get down to work with this very traditional sweet or dessert, we can be sure that it will be perfect.

It doesn’t need too much kneading and if we let it rise in a warm corner of the house like next to a radiator, in an hour or a little more it will be ready to bake.

Afterwards, all that remains is to decorate as we like and keep an eye on the oven so that the top does not burn at the last moment. Making a homemade Roscón de Reyes has never been so easy!

Preparation of the dough for the roscón de Reyes

1. We dissolve the yeast in the warm water.
2. In a large bowl, add the flour, the yeast dissolved in water, the sugar, the milk, the rum and the orange blossom water. Mix with a spoon or spatula and add the butter, an egg, salt and orange zest. We continue stirring with the spoon until it is too difficult to continue mixing.
3. We grease a clean and smooth surface with a little oil. We transfer the mixture from the bowl to the kneading surface and knead this (sticky) dough for a few minutes and let the dough rest for 10 minutes. We continue kneading until we obtain a manageable and elastic dough. We make a ball with the dough.
4. We form a hole in the center of the ball and turn it with our hands, giving it the shape of a roscón (oval or round). We finish shaping it with our hands and transfer the dough to the baking tray on a sheet of greaseproof paper. If we want to hide a bean and figurine, now is the time. Always wrapped in plastic wrap so they don’t get filled with dough.

Rest or rising (the only one in the process) of the roscón

1. We cover with a clean cloth and let it rise in a warm place until it doubles in size. Depending on the ambient temperature it may take between 2-3 hours. When it has doubled in size, preheat the oven to 180º with heat up and down.
2. We beat the egg and dilute it in a pinch (a few drops) of milk. Brush the surface of the roscón with the beaten egg.
3. We sprinkle the pearl sugar . We decorate with the sliced ​​almonds, the candied orange (if we have prepared it) and the candied fruit. We finish with a little more pearl sugar .
4. We bake the roscón with heat from above and below, without the fan option, for 18-25 minutes. After this time we let it cool on a rack. We serve and enjoy this delicious roscón at the moment or when the Kings leave us.

If you are still not clear, I leave you a step by step photo of this easy roscón de Reyes recipe . Don’t miss any details and it will turn out perfect.

Tips for an easy Roscón de Reyes with just one perfect rise

• Don’t forget to visit our special post on ” tips for a perfect roscón “. It is to make the most traditional one but it doesn’t hurt to see what the doubts or queries have been from everyone who has prepared the roscón at home and has asked me. It is a compilation of all those queries.
• If when kneading we see that the dough resists and tends to shrink, we can rest it more than once until it is manageable and elastic.
• If we do not have pearl sugar we can mix normal sugar with a few drops of water and make a dough that we can crumble on the roscón. It is the easiest option, but I assure you that making pearl sugar at home is very simple.
• We place baking paper on the baking tray and spread the roscón dough. You must keep in mind that we must leave a large central hole, because when fermenting and baking, the dough will grow and will tend to reduce it. And we want it to be round and with a hole, like the traditional roscón.