Roscón de Reyes: from the essentials to the most surprising

Smells like butter, orange blossom and illusion And as a great classic that it is, there are as many versions of this sweet as there are cooks. 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.

Babette’s oven: without filling and with a delicate surprise inside

If you are an unconditional of the roscón without filling, the Babette’s Furnace It is tailor-made for you. And it is that one more year, this bakery is committed to leaving all the prominence to the dough, which is made in an artisanal way with sourdough, organic flour, orange blossom water Luca de Tena, organic orange and lemon peel, butter. They also add olive oil which, they declare, “nourishes the crumb and keeps it tender for longer.”

Both the sugars and the candied oranges are made in-house. Although ethe secret ingredient is the time, since the fermentation process lasts at least 18 hours. This year, the surprises hidden in the dough are details handcrafted by the ceramist Barbara acosta with fabric ribbons of botanical dyes Alina Macías from Taller Silvestre. There is classic or chocolate.

Moulin Chocolat: the best Roscón de Reyes in Madrid

The one of Chocolate Mill It is the best roscón in Madrid. Or at least that’s how it was established a few days ago by a jury made up of TOP pastry chefs and chefs and chaired by Paco Torreblanca. The news was not very surprising, since long lines have formed at the door of this bakery for years on “hot” days. Even if you’ve already ordered your roscón. What’s more, the deadline for making reservations opens one month in advance closing, due to the high volume of orders, before the scheduled date. Of course, it also puts on sale every day a limited number of roscones without prior reservation.

The options: without filling or rather with cream, toasted yolk and truffle. They are normally sold with grains of sugar and almonds, but at the customer’s request, candied fruit can be added. It is also possible to purchase a glass bottle with pure Venezuelan cocoa powder in the store. You just have to add hot milk and enjoy this perfect pairing.

Knead: with a spicy and tropical touch

Knead is an artisan bakery led by the Brazilian entrepreneur Silene da Rocha. They have a workshop and store in Majadahonda and another, recently opened, in Las Rozas.

Probably some of the best bread in Madrid and its surroundings come from these bakeries. With the taste, aroma and texture of real bread. Whatever it means. This year, Amasa adds to its offer a roscón de Reyes made with organic flours, sourdough, butter, spices (vanilla, cinnamon, cardamom and cloves) infused with milk and tropical fruits (mango, papaya, kiwi and coconut). This novelty is added to the native bread, with wheat, whole rye, raisins, nuts, honey, cinnamon and chocolate, and the “briochone”, a brioche with a spicy touch and a surprise inside.

Mama Framboise: gingerbread or mini?

They are lush, fanciful, and beautiful. Mama Framboise makes their roscones with ingredients such as honey and brown cane sugar, but stands out above all for the fillings and its incredible presentations and formats.

Classic with candied fruit. Chantilly with brown sugar and panna cotta. Raspberry, with fresh raspberries and raspberry gelée. Chocolate, with ganache, creamy and crunchy chocolate. And finally, new this year, the Roscón Jenji with a filling of caramel-mounted ganache and speculoos biscuit, creamy gingerbread man and giant gingerbread man to finish off the presentation. If you don’t know which one to choose, there are also in mini format.

Crustó: how the roscón is made in the best bakery in Madrid

A little over a month ago, the Club Matador awarded Crustó bakeries the award to the best bread in Madrid. It is an award inspired by the one that has been awarded to the best baguette in Paris for twenty-four years and which brings with it the honor of becoming an official supplier of the Elysee for one year. Nothing more and nothing less.

With stores in Madrid and Barcelona, Crust At this time, prepare a roscón de Reyes with sourdough in liquid state, 16 hours of fermentation and pieces of oranges, melon and candied cherries. It is sold in formats of half a kilo, one kilo or in portions in all Crustó coffee shops. Without filling or filled with cream, truffle and marzipan, in the shops of Barcelona.

Mother Yeast: the most original of this year

It is undoubtedly one of the most original proposals of this year. A roscón de Reyes made with wheat sourdough, almond flour and honey among other ingredients and filled with peanut butter.

This roscón is born from the collaboration between organic bakeries and coffee shops Mother Yeast and the US peanut butter brand Capitán Maní. It is also one of the most expensive, since the half a kilo is around 35 euros. Only on request.

Panadario: with brown sugar and aged rum

It is one of the Madrid bakeries that have been going strong. Wheat sourdough, eco brown sugar, strength flour, French butter, fresh organic eggs, Luca de Tena orange blossom water, Matusalem aged rum, orange and lemon zest, fresh yeast and salt. These are the ingredients of Roscón de Reyes de Panadario.

“The main peculiarity is that we ferment it very slowly, in cold from one day to another at least 16 hours and then in heat at least 4 hours” comments Darío Marcos, soul of this bakery. “This” he explains “gives it a characteristic fluffiness, but above all it gives it conservation. Our roscón is ideal to taste alone, without fillings, to enjoy its flavored dough. real roscón flavor ”.

Panem: a new bakery with an old recipe

Lord It is another of the bakeries in Madrid that are giving a lot to talk about, especially for its croissants. Made with flour, sourdough, eggs, sugar, milk, salt, butter, Luca de Tena orange blossom water, juice and zest of natural oranges and lemons, rum and yeast, the Panem roscón ferments for 24 hours at 4ºC.

Yes, the decoration They use the peel of oranges and lemons confit in the own workshop, almonds and sugar. The recipeThey affirm that it is over thirty years old and inherited from the Manuel Hita Bakery.

Isabel Maestre: the jewel in the crown

For more than thirty years, the firm Isabel Maestre leads the catering sector. It has its own signature of gourmet products and, apart from its workshop, it also boasts a café-bistro on the exclusive Serrano street.

Made with high strength flour, sweet sourdough and orange blossom water, among other ingredients, this roscón shines a most sophisticated look with sliced ​​almonds, sugar and candied orange. The recipe has remained unchanged for 35 years. A great classic.

Puff pastry: and the brioche became puff pastry

“Puff pastry” is one of the most popular and interesting hashtags in the foodie world in recent times. It means puff pastry and the images, masses with hundreds of layers, are a true gastronomic madness. We could say that even architectural!

So, if there is a roscón in fashion, it is Puff pastry. This Madrid establishment that focuses its offer on puff pastry, reinvents the classic of Three Kings Day by changing its spongy open dough for puff pastry. They did the same with the panettone, sorry, “Cruasanttone”. Available with cream or truffle filling.