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Filled with cream, with almonds, with truffles, without filling, with chocolate, in a mini version or even homemade with a luxury recipe … Every year around 30 million roscones de Reyes are consumed in Spain, according to the Organization of Consumers and Users (OCU). On these dates, once 2021 has started, this typical sweet of our gastronomy becomes essential to celebrate the last holiday of Christmas, the long-awaited Kings Day.
The tradition of roscón de Reyes It comes from Roman times, and continued in France with the “Bean Festival” that was held every January 6, making a round bun with a legume inside. In the S. In the XNUMXth century, a gold coin was also added to the sweet, so the legume began to have a negative meaning, forcing whoever found it to pay for the roscón.
This 2021 It arrives loaded with novelties, great classics, surprising fillings and other formats for the most daring. Today in Summum We have selected ten roscones –from the essential classics to the most daring novelties– with which to amaze your guests in these latest christmas quotes.
The Little Duke
Prepared by Oriol Balaguer, the traditional dessert is available in a Briox version without filling, cream, truffle or toasted cream and decorated with candied fruits- orange, melon and cherry- almond and two sugars in The Little Duke.
For Oriol Balaguer, the elaboration of a good roscón is based on “long fermentations, of approximately 48 hours, soft masses and a balanced point of orange blossom”.
Price: from € 14
Mia Bakery
Kneaded by hand with natural orange blossom water and topped with almonds and super fluffy pearl sugar. On Mia Bakery There is also the Roscón de Reyes among its delicious Christmas proposals for these dates.
Faced with the family dispute: with or without filling, Mia Bakery chooses to offer both alternatives, if the winning option is to fill it, it will be with 100% natural cream and without a doubt, it will not leave anyone indifferent.
Price: from € 18
Mallorca pastry
Almost nine decades later, the roscón de Mallorca pastry It continues to be made from a mixture of high-strength national and Italian flour, high-quality Asturian butter, fresh yeast with natural pre-fermented ingredients, eggs, sugar, orange and lemon zest and orange blossom water. Of course, you could not miss the one that since 1940 has become the hallmark of the house roscón: the Marcona almond toasted beans.
The secret of these roscones is, in addition, in the rest of the block dough, its traditional formation always by hand, the rest in pieces and the long controlled fermentations that make it develop its characteristic aroma and texture.
Price: from € 20
Madreamiga by La Miguiña
Made with natural ingredients in its renovated workshop in the Madrid neighborhood of Cuatro Caminos, the new Roscón de Reyes de Madreamiga by la Miguiña has managed to sophisticate and evolve this Christmas delight.
Each filtering bag ingredients of this roscón they are of first quality and in their majority of natural origin and of proximity. Among the main ones: free-range eggs from free-range hens; Galician artisan butter; whole sugar; orange blossom water from Luca de Tena; sea salt and extra virgin olive oil. In turn, the dough contains organic flour in addition to the fact that the only decoration that these roscones have is prepared with hand-candied organic oranges, homemade syrup, caramelised crunchy almonds and dusted with sugar, completely dispensing with artificial essences.
As a novelty, in addition, this Christmas the roscones of Madreamiga by La Miguiña they can be sent anywhere in Spain.
Price: 29,90€
Babette’s oven
El Babette roscón 2021 bet on a new format, round instead of oval, and the incorporation of a mold that, in addition to giving the roscón an innovative aesthetic, favors the development of an exquisite crumb, which is ethereal and succulent at the same time.
The home-made decoration includes sugar and cold candied orange, a technique developed in the workshop to ensure that this fruit maintains all its aroma.
Price: 20,95€
The Mallorquina
La Mallorcan It celebrates these festivities with the traditional Roscón de Reyes, being according to its history the first pastry shop in Madrid to introduce this sweet more than a hundred years ago.
Made in the workshop in a traditional way in different sizes, for these dates, the Christmas dessert is available in a classic version and filled with cream, cream or truffle, all of them decorated with almonds, candied fruits – cherry, melon and orange – and sugar.
Price: from 6,5 €.
[H] arina
According to the catering platform Fudeat, [H] arina It is one of the favorite places in Madrid to taste the roscón. Made with sourdough, orange blossom water, lemon and orange zest, almonds and candied orange, which give it a light, fluffy and not excessively sweet texture. Although, without a doubt, the most popular is the roscón de nata, which follows the same recipe as the traditional one, but is filled with an exquisite fresh cream that they make in the workshop itself.
Each filtering bag roscones by [H] arina They can also be purchased from your online store to enjoy at home.
Price: from 23 €.
The Oriental
The traditional pastry The Oriental joins the Fudeat list with one of the most special donuts, especially for those who suffer from food intolerances.
Juicy, tender and with a spectacular flavor, it makes everyone who tries it surprised that it is also gluten-free.
Price: grandpa 15€.
Leon The Baker
Leon The Baker, the “SIN” and ECO bakery has been working for months to find the recipe and get the perfect texture and flavor for their Roscón. This gluten-free delicacy is made daily in a traditional way and with natural ingredients, without any type of preservative or addition.
Its options include cocholate with orange, traditional without filling and in a mini version.
Price: from 2,5 €.
Balbisiana
Balbisiana choose to remove the candied fruit. “Doesn’t everyone take it off?” They wonder. Their roscón is 100% artisan and they make it daily so that it arrives as fluffy as possible.
Without filling, with cream or chocolate filling, these roscones can also be purchased throughout the national territory.
Price: from € 27
Without leaving home
Another great option in these times of pandemic that we live in is to prepare the classic roscón without leaving home. Under the motto “This year we are not for beans”, Audi and Jordi Roca, considered one of the best pastry chefs in the world and responsible for the dessert at El Celler de Can Roca restaurant, present the recipe for e-roscón, the The most innovative Roscón de Reyes this Christmas and what you can do without leaving home.
Ingredients: 5 gr of salt, 53 gr of sucrose (Sugar), 21 gr Fresh yeast, 220 gr Pasteurized egg, 440 gr Strength flour, 44 gr Whole milk, 220 gr Butter, 18 gr Whole candied Yuzu (Yuzu), 18 gr of dice of orange jam, 18 g of lemon jam cubes, 7 g of mandarin zest (bag), 50 g of grated almonds, 50 g of pearl sugar, 100 g of vanilla and orange blossom whipped cream
Step by step: Mix the milk and yeast in a bowl. Put the flour, salt, sucrose and the milk and yeast mixture in the blender and mix well. Add the egg, the butter and finally the orange, the lemon, the candied yuzu and the tangerine zest. When the dough has consistency, let it rest for 3 hours in the fridge. Take the dough out of the fridge and mold it on a smooth surface and shape it into the roscón before letting it ferment for 3 hours.
Next, paint the raw roscones with egg yolk, granulated almonds and pearl sugar. Put it in the oven at 130 degrees for 40 minutes. And finally, remove from the oven, leave cool and fill with cream on the bottom. Decorate to taste with fresh or candied fruit.