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Roscon De Reyes Rosa

Nadia GalinovaNadia Galinova
Roscon De Reyes Rosa
Image: Yordanka Kovacheva
1 / 9
30 min.
25 min.
55 min.
"Incredible - we cant think of another word to describe the Roscon De Reyes Rosa"


  • Masa madre (lievito madre)
  • flour - 4.2 oz (120 g)
  • milk - 4 2/3 tbsp (70 ml)
  • sugar - 1 tsp.
  • fresh yeast - 0.35 oz (10 g)
  • Dough base
  • flour - 1 lb (450 g)
  • milk - 1/2 cup (100 ml)
  • fresh yeast - 0.5 oz (15 g)
  • eggs - 2 pcs. large + 1 pc. for greasing
  • rose jam - 1.2 oz (35 g) in the form of a light jelly
  • rose water - 2 1/3 tbsp (35 ml)
  • butter - 2.65 oz (75 g) soft or semi - melted
  • olive oil - 4 tbsp.
  • sugar - 4.2 oz (120 g)
  • For sprinkling
  • sugar - 3.5 tbsp.
  • rose water - 1/2 tbsp.
  • confectionery paint - 2 drops (liquid, red)
  • Glaze
  • powdered sugar - 4.6 oz (130 g)
  • egg white - 0.9 oz (25 g)
  • rose water - 2 tbsp.
  • confectionery paint - 3 drops (red)
  • Filling
  • cream - 2.5 cups (500 ml) liquid, confectionery
  • powdered sugar - 1.7 oz (50 g)
  • red confectionery paint - 2 drops (optional)
  • More
  • dried pink rose buds - for decoration
  • mint leaves - for decoration

How to cook

January 6 in Spain is a big holiday called Reyes magos (Kings Wizards). On it, traditionally, each family has a large pretzel on their table, garnished with jam and dried fruit and cream filling. Inside is hidden a figurine of a king or a bean, which is believed that whoever finds it, will have success and prosperity throughout the year.

On this holiday, Christmas presents are also handed out, brought not by Santa Claus, but by the so-called Reyes magos.

The traditional Roscon de Reyes has started to become more modern over time and in addition to the typical taste and decoration, it is beginning to acquire other different tastes and looks.

For example, you can make chocolate one or as in this recipe - with roses.

Here's how to make it:

The Spaniards call the leavening agent - madre mass. For it, knead the listed products into a relatively hard ball of dough and put it in a large bowl with warm water (not hot)

When the ball doubles in volume and floats to the surface it is ready (15 minutes).

In a bowl, sift 1 lb (450 g) of flour for the main dough. Make a well in which you need to pour the milk with the melted sugar, the two lightly beaten eggs, the rose water, the butter, the rose jelly and the oil. Crush the yeast into small pieces and add the risen ball of lievito madre.

To make it easier, knead the dough in a food processor and if you notice that it becomes hard, add milk. Each flour has a different ability to absorb fluids, so judge for yourself. I used one made from high-gluten durum wheat and I think it's similar to type 500.

Leave the dough in a greased bowl covered with cling film for 1 hour or until it doubles in volume.

Form a large ring and place it in a wide baking pan covered with baking paper. Leave it to rise again until it doubles in volume.

Spread it with a beaten egg and sprinkle it with granulated sugar, moistened with a little rose water and red confectionery paint.

Bake it in a preheated oven at 390°F (200 degrees) for 5-6 minutes and then reduce the heat to 360°F (180 degrees) for another 15-20 minutes or until it aquires a nice golden brown color.

When the sweet ring has cooled, cut it lengthwise in the middle with a serrated large bread knife or a special one for cutting cake layers.

Whip the cream with the sugar into a fluffy cream and color it with the confectionery paint as you like. You can also add a little rose water for flavor.

Spread the cream on one cake layer and cover it with the other.

For the glaze, mix the powdered sugar with drops of red paint, rose water and egg white, in the quantities indicated above in the products.

Sprinkle the resulting icing on the finished Roscon.

Wait for it to set and decorate it with pink rose buds and green mint leaves.



The Roscon De Reyes Rosa is ready.


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