Roscon de reyes
Roscon consumption takes place on January 6th, the day of the Adoration of the Three Wise Kings from the East, and on which traditionally Christmas gifts are exchanged. It consists of a large doughnut in the form of wheel, decorated with little pieces of frosted fruits. The origin of ‘roscones’ goes back to the round and circular pies that were offered to the God Janus in Roman Empire times. The tradition tells that the twisted roscon must contain some type of surprise or gift hidden in the doughnut.
400 gr. of flour
The baking powder has to be dissolved in several spoonfuls of milk. Next, a quarter of the flour has to be added, mixing the whole well, until a ball of soft dough is formed. This dough then has to be laid to rest, well covered, until it has grown to double its volume (approximately 2 hours). Then, the rest of the flour and 3 eggs are put together, with the sugar, the remaining milk, the butter and the lemon crust grated rinds, and this whole has to be kneaded well, until a compact dough has been obtained. Then the two pastries are mixed and the whole has to be let to rest, covered, and in a warm place, during 2 hours. After this, the dough is kneaded again and it is placed on the tray of the furnace with some flour over it, and now the characteristic wheel form has to be formed (one must not forget to introduce the gift surprise). Then it is adorned with frosted fruits and all the dough is covered with yolk. Then it is sprinkled with glazing sugar and put in a furnace that has been preheated to 160º C. The whole has to bake for about 15 to 20 minutes. It is also very common to open the roscon and fill it up with cream.