Roscon de Reyes

Ingredients for 1 servings:

• 400 g wheat flour
• 25 g yeast
• 150 ml milk
• 120 g butter
• 2 eggs
• 100 g sugar
• 1 lemon(s), zest
• 1 orange(s), zest
• 100 g almond(s), grated
• some rum, brown
• 1 egg yolk
• some orange slices, candied
• some lemon slices, candied
• possibly granulated sugar, for sprinkling
• possibly whipped cream or chocolate cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Spanish Epiphany cake

Put the flour in a bowl and make a well in the center. Crumble the yeast into this well. Mix the yeast with a little lukewarm milk and a spoonful of sugar until smooth, then cover and let rise in a warm place until the yeast has visibly increased in volume. Then knead the dough with the remaining sugar, eggs, butter, lemon and orange zest, rum, almonds, and the remaining milk until you have a smooth dough. Cover and let it rise for about 1 hour. Knead again and form it into a log. Shape it into a circle and place it on a buttered baking sheet. It should look like an oversized donut. Let it rise for about 20 minutes more. Brush with egg yolk and top with the candied fruit. Sprinkle with some sugar for a great effect. Bake in a preheated oven at 200°C for about 25 to 30 minutes until golden brown. After it has cooled, you can divide the wreath vertically and fill it with cream (or chocolate cream, if you like). Traditionally, we also bake in a nativity scene figure and a bean. Whoever gets the nativity scene figure is lucky. The person with the bean “gets” to pay for the Roscon next year.