Remove the dough and roll it into a ball on a floured surface. Punch dough down, form a wreath by rolling it into a log shape then bending the ends around to form a circle. Place on a large, lightly greased baking sheet.
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Roscón de Reyes is the quintessential Spanish holiday treat! This once-a-year dessert is made of an oval-shaped sweet yeasted bread, similar to brioche. It can be served plain, but most often you’ll see it sliced in half and sandwiching a layer of sweet whipped cream– perhaps even with chocolate whipped cream.
Roll out your confectioners’ sugar dough and cut out decorative pieces. Cover with plastic and leave to rise for another hour until it doubles in size. Argentina makes a similar cake both for Three Kings’ Day and Easter, the Rosca de Pascua, and Portugal has the bolo-rei, consumed from December 25 through January 6. Has their version in the form of the Twelfth Cake, an elaborately decorated cake that doesn’t look like the roscón—but does similarly hold prizes inside.
Once the dough has risen, remove mould and decorate with your candied fruits. In a large mixing bowl, sift 4 cups of flour and 1/2 tsp. Yeast into 1/3 cup lukewarm water and 1/3 cup milk, making sure the yeast is fully dissolved before continuing. Spain isn’t the only country that consumes a Three Kings Cake—or some version of it. The U.S. has Mardi Gras in New Orleans, Louisiana, and its King Cake, complete with a tiny baby figurine hidden inside.
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. When a family sits down to eat a roscón, everyone is hoping to find the toy in their slice.
The bakery is located at 2829 N 32nd Street. Make sure your hole in the centre is big enough or it will close up during rising and baking. Once the dough has doubled in size, knock it back and then place it on a floured work surface or chopping board. Grease a large bowl with some olive oil and then form your dough into a ball and place inside. Cover with a tea towel or oiled cling film and leave it to rise.
Every January 6th, on El Día de los Reyes, Santa Claus and reindeers are traded in for wise men and camels. Celebrated throughout Spain and Latin America, kids leave shoes out along with grass and water for the camels in exchange for presents the Reyes Magos will leave behind. Growing up, it was one of my favorite holidays because it meant having at least one more gift to open. In a mixing bowl, put 50g flour, your granulated sugar, the yeast and 30ml of milk. Mix together well, using a wooden spoon. Cover with cling film or a clean tea towel and leave to ferment at room temperature for one hour.
While traditions vary, it’s really just another way to keep the celebration going. Turn the dough out onto a lightly floured surface. Roll the dough into a large log shape then join the ends to create a wreath with a large hole in the middle.