Roscón de Reyes (Three Kings Cake) with Saffron Recipe
The tradition of having breakfast or afternoon tea on Three Kings Day (Epiphany) with the typical cakes of this time of year that is, the Roscón de Reyes (Three Kings Cake) is becoming increasingly more widespread. Below we present a very original recipe, that of the Roscón de Reyes (Three Kings Cake) with saffron, which you can make.
500g strong flour
50g fresh baker’s yeast
1 pinch of salt
1 shot glass of water
100g almond shavings
We’ll begin to make our Roscón de Reyes (Three Kings Cake) recipe by bringing the milk to a boil whilst chopping the saffron leaves and adding them to the milk. Leave to cook for 2 minutes and then adding water to compensate for the evaporated liquid. Leave to cool to room temperature.
Melt the margarine, then add sugar and a pinch of salt and mix with a fork. Adding an egg minus the shell of course! and mix again.
When the milk is lukewarm, add the flour, yeast and milk to the dough mixture. Then moistening one’s hands with the olive oil and proceed to knead the dough until there are no lumps and is slightly sticky and should easily come off from one’s hands.
On a baking tray, rolling the dough into a long rope and joining the ends to form a 20 cm diameter ring shape, proceed to hide the bead in a little piece of aluminium foil, and insert into the dough and then patch the hole.
Now place the shot glass of water in the centre of the tray and put the tray into the oven at 60 °C for half an hour.
For making the egg wash, beat the other egg and set aside. After 30 minutes, remove the tray from the oven, decorate and garnish the Roscón de Reyes (Three Kings Cake) with the beaten egg, candied fruit, almonds and a little sugar. Removing the shot glass of water and placing the tray into the oven again at 180 °C for a further 5 minutes.
Remember that tradition says that the person who finds the bean when eating the Roscón de Reyes, (Three Kings Cake) he/she must pay for the dessert.