Basque-style Roscón de Reyes

Ingredients

In this Basque adaptation of Roscón de Reyes, we incorporate elements of Basque cuisine to create a unique twist on the traditional Spanish recipe. The cake is infused with the flavors of the Basque region, such as orange blossom water, which adds a distinct aroma. Additionally, we use locally sourced candied fruits that are commonly found in Basque desserts, giving the cake a touch of regional authenticity. We alse have the original recipe for Roscón de Reyes, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 1/4 tsp) active dry yeast 10g (2 1/4 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 tbsp orange blossom water 1 tbsp orange blossom water
• Zest of 1 orange Zest of 1 orange
• 1/2 tsp salt 1/2 tsp salt
• Candied fruits (cherries, oranges, figs) for decoration Candied fruits (cherries, oranges, figs) for decoration
• Pearl sugar for sprinkling Pearl sugar for sprinkling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 52g, 18g
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, orange zest, and salt. Mix well.
3. 3.
   Make a well in the center of the dry ingredients and add the yeast mixture, softened butter, eggs, and orange blossom water.
4. 4.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Punch down the dough and shape it into a ring. Place the ring on a baking sheet lined with parchment paper.
7. 7.
   Cover the dough with a clean kitchen towel and let it rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Decorate the top of the dough with candied fruits and sprinkle with pearl sugar.
10. 10.
    Bake the Basque-style Roscón de Reyes for 25-30 minutes or until golden brown.
11. 11.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Orange blossom water — Use a good quality orange blossom water to ensure a fragrant and authentic flavor in the cake.

Tips & Tricks

• For a richer flavor, you can add a splash of rum or brandy to the dough.
• If you prefer a sweeter cake, you can dust the top with powdered sugar before serving.
• Make sure to let the dough rise in a warm place to ensure a light and fluffy texture.
• If you don't have access to pearl sugar, you can substitute it with coarse sugar or sliced almonds for added crunch.
• Serve the Basque-style Roscón de Reyes with a cup of hot chocolate for a perfect pairing.

Serving advice

Slice the Basque-style Roscón de Reyes into individual portions and serve it as a delightful dessert or a special treat during festive occasions. It is best enjoyed with a cup of coffee or tea.

Presentation advice

To enhance the presentation, place the Basque-style Roscón de Reyes on a decorative cake stand and garnish it with fresh mint leaves. The colorful candied fruits on top will add a festive touch.