Roscón de Reyes (Kings' ring cake)

Name: Roscón de Reyes (Kings' ring cake)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Butter soft 7 tbsp; Sugar 0.67 cup; Eggs medium 2; Orange peel 1; Fresh brewer's yeast (or 5 g dehydrated) 0.5 oz; Whole milk warm 0.9 cup; Type 00 flour + that for the kneading board 4 ½ cups; Fine salt 1 pinch; Powdered sugar to taste; Egg yolks 1; Fresh liquid cream 2 spoonfuls; Mixed candied fruit as desired 0.5 oz

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 12
Cost: Low
Note + resting time

PRESENTATION

Bright color from candied fruit makes Roscón de Reyes look fun and inviting—kids always notice this cake right away, and grown-ups can’t help but smile too. Fresh slices reveal a soft, slightly fluffy crumb with a golden crust, a combination that’s really tough to beat when you want good comfort food that feels special (and DELICIOUS). What’s fun is the classic tradition: there’s a surprise tucked inside, so everyone gathers round, hoping for that lucky figurine. In American family cooking, this Spanish cake adds something different for celebrations and get-togethers—works great when you’re looking to spark conversation or just brighten a dreary afternoon. Since Roscón de Reyes hits that sweet spot of being visually nice and able to please little ones, it’s a good choice for families keeping holiday traditions ALIVE, or anyone trying new traditional cakes with a twist that’s both festive and simple.

Families looking for reliable budget-friendly cooking will notice right away how this classic fits into regular routines. No matter if it’s for a big Sunday brunch, New Year’s Eve, or even those quick meals that need something a bit more substantial, Roscón de Reyes solves a lot of problems—offering something great for picky eaters and anyone after classic, easy holiday baking ideas. It handles the job for both fancy spreads and last-minute suppers, since those sweet, light slices never feel out of place. For home cooks wanting stress-free desserts, few things get people talking quite like the sweet “hidden toy” tradition—every family seems to have that one story (and for good reason, it’s PRETTY fun). This cake checks a lot of boxes: nice to look at, sweet on the tongue, endlessly adaptable—swap toppings, add a whipped cream center, or just keep it simple. Since it’s already made its name as a traditional King’s cake, you’ll find it popping up at everything from school parties to busy weeknight desserts, always making family time a little more exciting (and a LOT tastier).

INGREDIENTS

Ingredients for 12 people: Butter 7 tbsp (100 g) - soft; Sugar 0.67 cup (130 g); Eggs 2 - medium; Orange peel 1; Fresh brewer's yeast 0.5 oz (15 g) - (or 5 g dehydrated); Whole milk 0.9 cup (220 g) - warm; Type 00 flour 4 ½ cups (600 g) - + that for the kneading board; Fine salt 1 pinch

Ingredients for decoration: Powdered sugar to taste; Egg yolks 1; Fresh liquid cream 2 spoonfuls; Mixed candied fruit 0.5 oz (15 g) - as desired

Preparation

How to prepare Roscón de Reyes (Kings' ring cake)

To prepare the Roscón de Reyes, start by dissolving the crumbled fresh yeast in a little milk 1 (taken from the total amount provided in the recipe), then set it aside. In a bowl, beat the eggs with the granulated sugar 2, using an electric mixer, until you get a frothy mixture. In the bowl of a stand mixer with a paddle attachment, place the sifted flour, turn on the device at a moderate speed and add the yeast 3,

the remaining milk 4 and the eggs beaten with the sugar 5. Add the grated zest of an orange and the salt 6. When the ingredients are well combined, replace the paddle with the dough hook.

Finally, add the softened butter one piece at a time, not adding another until the previous one is absorbed 7. This operation will take about 15-20 minutes. After this time, transfer the mixture to a lightly floured work surface and knead it just enough to obtain a smooth, elastic, and non-sticky dough 8. Form a ball and place it in a bowl covered with cling film 9, then let it rise in a warm, draft-free place (such as the oven turned off and closed but with the light on) for about 4 hours,

or until the mixture has doubled in size 10. At this point, work the dough to form a ball,

then make a hole in the center with two fingers and widen the hole to create a ring (13-14). Transfer the roscón to a baking sheet lined with parchment paper and brush it with a beaten egg yolk mixed with 2 tablespoons of cream 15.

Decorate the surface of the Roscón de Reyes with candied fruit to taste 16 and return it to the turned-off oven to rise for another 2 hours. When the cake has doubled in size 17, bake it in a static oven at 350°F for at least 30 minutes 18. Once baked, remove the ring from the oven and let it cool on a wire rack, then dust it with powdered sugar: the Roscón de Reyes is ready!

Storage

Store the Roscón de Reyes under a glass dome for up to 3-4 days.

It is possible to freeze the Roscón dough after it has risen. When ready to use, defrost it at room temperature and let it rise again until it doubles in size.

Tip

This ring-shaped cake is perfect for breakfast or a snack.
Try cutting it in half and filling it with whipped cream or chocolate mousse.

Curiosity

Traditionally, when making the Roscón de Reyes, small surprises are hidden inside for the children (a coin, a figurine, earrings...), or a white or black bean. The unlucky one who finds the bean will have to pay for the cake!

For the translation of some texts, artificial intelligence tools may have been used.