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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
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Recipe - Rosco de Reyes (Sweet Bread - Ring of the Kings)

Rosco de Reyes (Ring of the Kings) is a sweet bread filled/covered with glace fruits, sugar and often whipped cream. Inside the Rosco de Reyes is hidden a small toy baby which will bring luck in the coming year to whoever finds it. It is traditionally served at Dia de Los Reyes (Day of the Kings) Parties.


4 cups plain flour
1/2 teaspoon of salt
1 ounce dry baker's yeast
1/3 cup milk (lukewarm)
1/3 cup water (lukewarm)
6 tablespoons butter
6 tablespoons sugar
Rind of 1 large orange (grated)
2 large eggs
1 tablespoon brandy or rum
1 egg white
2 cups assorted candied fruit (chopped in different sizes)

Prep Time/ Cook Time

4 hours preparation, 30 minutes cooking in the oven.

Recipe Size

Serves 10 slices

  1. Sift the flour and salt into a large mixing bowl, and make a well in the middle.
  2. In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.
  3. Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.
  4. Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.
  5. Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.
  6. Add the butter and sugar mixture to the dough and mix until smooth.
  7. Shape the dough into a ball and cover in oiled plastic wrap. Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size. This can take anywhere between 1 to 2 hours depending on the strength of the yeast culture.
  8. While the dough rises, grease a large baking sheet for later use.
  9. Once the dough has doubled in size, remove the plastic wrap. Punch down the dough and place it on a lightly floured countertop or cutting board.
  10. You need to knead the dough for two or three minutes, and then roll it into a large rectangle; roughly 2 feet by 1/2 a foot.
  11. Next, roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic donut, and place on the baking sheet. Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.
  12. Wrap the dough once more with plastic wrap and leave in a warm place for roughly one hour to again double in size.
  13. Once the dough has risen, lightly beat the remaining egg white and brush it across the top. Cover the cake in the assorted dried fruits, pushing gently so they do not fall off of the cake while it is baking.
  14. Bake for 30 minutes or until golden. Cool on the rack before serving. Serve with whipped cream if desired. Remember, whoever gets the toy in their piece will have good luck!

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