Meals That Matter

Roscón de Reyes Recipe from Ronald McDonald House Spain

US Customary  -  Metric

• 4 cups bread flour
• ½ teaspoon salt
• 2 ½ teaspoons instant yeast
• ⅓ cup milk warmed
• ⅓ cup water warmed
• 6 tablespoons room temperature butter
• ⅓ cup granulated sugar
• Zest of 1 orange
• 2 large eggs
• 1 tablespoon brandy or rum
• 1 egg white
• 2 cups assorted candied fruit (citrus peel, dates, figs)

1. Sift the flour and salt into a large mixing bowl, then make a well in the middle.
2. Warm the milk and water to around 115°F (46°C), then stir in the yeast until dissolved. Pour into the well and mix with some flour to create a thick batter. Sprinkle flour on top, cover, and let rest until spongy (about 15 minutes).
3. Cream the butter and sugar until smooth.
4. Add eggs, brandy, orange zest, and a splash of water to the dough. Mix until elastic and slightly sticky, then incorporate the creamed butter and sugar until smooth.
5. Shape into a ball, place in a bowl, cover with oiled plastic wrap, and let rise until doubled (1–2 hours).
6. Grease a large baking sheet for later use.

1. Punch down the dough, knead for 2–3 minutes, then roll into a rectangle (about 2 ft x 6 in / 60x15 cm).
2. Roll up from the long side to form a log, pinch the seam, and shape into a wreath. Place on a greased baking sheet.
3. Cover and let rise until nearly doubled (about 1 hour).
4. Preheat oven to 350°F (180°C).

1. Brush with beaten egg white and decorate with candied fruit, pressing gently.
2. Bake until golden brown and internal temperature reaches 190°F (88°C). Cool on a wire rack for 1 hour.
3. Slice and serve.