Los Reyes Magos, Epyphany tradition in Spain & Roscón de Reyes recipe!

Hello “Bloggen” from Spain,
I am so happy I can work wherever I want online both with my blog and Youtube channel, as well with my own course online in Swedish Click Here “Beteendeterapeut utbildning”
I am back in La Coruna at the Athantic Ocean and I love it!. By the way, here with an old friend in an old picture, her name is Marisol.
By the way, tomorrow is Reyes in Spain, an old tradition that reminds me of my childhood. During this time you eat this Roscon the Reyes, so now I am going  to tell you about it. Have a look at this one!

The Roscón de Reyes is one of those traditions and recipes that I believe will never be lost because we all love them and we hope every year that it is time to try them again. If there is any Christmas recipe that we all try almost without exception is the Roscón de Reyes. However this year I challenge you to prepare it yourself, or better yet, helped by your children. You will see how double good tastes … Then you only need a cup of hot chocolate and … wait for the Magi to come!
Do you know what is the origin of the Roscón de Reyes? They say that the biggest promoter of this candy was the French king Louis XV. It tells the story that the cook of the Court, of Slavic origin, wanted to entertain the Monarch on the day of the Epiphany with a traditional roscón of his land, but with a surprise inside: a diamond medallion that he bought thanks to the collaboration of Other members of the service.
While the tradition was lost in Eastern Europe, Louis XV was delighted with the invention and would spread it, with a coin inside as a surprise, between the French and European aristocracy. That was how, throughout the eighteenth century, he would arrive in Spain, where he received an excellent reception. Soon the custom would pass from the nobles to the flat town, being Madrid and Seville important bastions of this masterpiece of pastry. Little by little, the whole country and its colonies (especially Mexico) were left seduced by its unique flavor.
Do you dare to follow the step by step of this homemade Roscón de Reyes? Ingredients:
650 g of force flour
250 ml warm milk
25-30 g of fresh yeast
120 g of sugar
120 g of butter or melted margarine
2 eggs and 1 yolk
10 g of salt
2 and 1/2 tablespoons orange blossom water
Grated skin of 1 large lemon and 1 orange
To decorate:
Candied fruits to taste
1 beaten egg
An orange
Baked figurines
Preparation of the Roscón de Reyes:
First, mix a little of the 250 ml of warm milk with 2 or 3 tablespoons of the force flour. Add 25-30 gr of crumbled fresh yeast and stir everything. Cover and leave to ferment for 15 or 20 minutes in a warm place to ferment.
Once the starter dough has fermented, in a large bowl we add the rest of the flour and gradually add the rest of the ingredients: sugar, lemon and orange zest, salt, milk, 2 eggs, sugar, the dough Starter that we had in another fermenting container, the orange blossom water and finally the melted butter or margarine. We stir until there is a homogeneous mass.
Roscón de Reyes
Flour a smooth surface, and knead for a few minutes with our hands. If necessary we add a little more flour to work the dough well. We are shaping our dough into a ball, and once well kneaded, store it in an airtight container or covered with one or two damp cloths for a couple of hours in a warm place with no currents.
Roscón de Reyes homemade
After a couple of hours the dough should have grown approximately twice. We take it out of the bowl and on a smooth floured surface, we knead it again and gradually we shape our roscón. With this dough we have made two roscones, one larger and one smaller, but you can make a larger one or make two medium ones. If we are going to make two roscones, we separate the dough and knead each one of them giving it shape and making the hole with our fingers. The hole will become smaller when baked, so it is convenient to make it large. We must let them stand again for about an hour well covered and in a warm place, a good trick is to turn the oven beforehand at 50 ° C and turn it off, and put the roscones in the oven off so they stay warm.
Roscón de Reyes step by step
Finally, we can paint our roscones with eggs, and decorate them to our liking, for example with candied fruit, candied oranges, rolled almonds, glass sugar, or whatever we prefer. If we want to add a figurine, it is time to hide it well inside the dough.
Roscón de Reyes Recipe
Once we have our decorated roscones of kings, we put them in the preheated oven at 18 ° C for about 20 minutes, if we have a small roscón it may be ready at 15 minutes. We take them out, let them cool a little and if we like, we can cut them in half and fill them with cream, truffle or our favorite filling.