Roscon de Reyes – and the story behind the cake

The shape evokes a crown, the candied and glacé fruits representing jewels, and, once you slice into it, you might find a hidden token — often a small figurine (said to represent the infant Jesus, hiding from Herod), or, if you're not so lucky, a dried bean — much to the delight of everyone around the table.

The origins of this cake stretch back further than you might expect. Some trace it to the ancient Roman Saturnalia festivals, where sweet dough rings were shared to celebrate the solstice. Over time, Christian tradition wove in the story of the Three Kings, or Magi, and by the 18th-19th centuries the "king's cake" became standard fare across Spain on 5 or 6 January.

The fun bit? Whoever finds the tiny figure inside is "king" or "queen" for the day and whoever finds the bean might have to buy next year's cake.

Want to make your own Roscon de Reyes this year? Read on and discover how...

(Oh! And if you don't much enjoy baking, stick with us to the end – we may just have something for you!)

Ingredients you'll need (serves 8-10)

• 500 g strong bread flour (or plain flour if that's what's to hand)

• 250 ml whole milk, warmed

• 25–30 g fresh yeast (or equivalent dried yeast)

• 100–120 g caster sugar

• 75–120 g unsalted butter, softened or melted

• 2 whole eggs + 1 extra yolk

• Zest of 1 orange and 1 lemon

• 2–3 tbsp orange blossom water (agua de azahar) — this is one of the signature flavours.

• Pinch of salt

• For decoration: candied fruit (red & green glacé cherries, candied orange peel), flaked almonds, pearl sugar (also known as nib sugar), beaten egg for glaze

• Optional: whipped cream or crème patissiere for filling, and the small figurine +1 dried broad bean for tradition's sake.

Method: bake your "crown"

1. Activate the yeast: Mix a small portion of the warm milk with a little flour and the yeast. Leave in a warm spot for 15-20 minutes until bubbly.

2. Make the dough: In a large mixing bowl combine the flour, sugar, salt, citrus zests and orange blossom water. Add the rest of the warm milk, the eggs and the starter yeast mixture. Gradually add the butter and knead (either by hand or with a mixer) until the dough is smooth, slightly sticky and elastic.

3. First prove: Place the dough in a lightly oiled bowl, cover with cling-film or a damp cloth and let it rise in a warm place until doubled in size (approx. 1.5–2 hours).

4. Shape it: Knock the dough back, press out the air and form a large ring or doughnut shape (leave quite a big hole in the middle since the dough will rise and the hole will shrink in the oven). Place on your lined baking tray. If you like tradition, now's the time to tuck in the figurine and the bean (on the underside so people don't know exactly where they are).

5. Second prove: Cover again and allow the shaped ring to rise until just about doubled (about 45-60 minutes). Meanwhile pre-heat the oven to around 175-180 °C (fan78 °C).

6. Decorate & bake: Brush the top with beaten egg, then sprinkle the candied fruit, almonds and pearl sugar. Bake for approx. 20-30 minutes until golden-brown and cooked through. If the top browns too fast you can cover lightly with aluminium foil.

7. Cool & fill (optional): Once out of the oven, let your roscon cool completely. If you want, slice it horizontally and fill with whipped cream or crème patissiere, then rejoin. Serve in generous slices.

Serving & tips

• This cake is traditionally enjoyed on the morning of 6 January with a thick hot-chocolate or coffee.

• The orange blossom water gives a subtle floral note that lifts the brioche-style dough — don't skip it if you can find it.

• To get that beautiful "crown" appearance, press the candied fruit slightly into the dough so it doesn't fall off when baking.

• If you skip the figurine or bean, you can still enjoy every slice and the moment of sharing.

• In the highly unlikely event there's any left over, it can be kept for a day or two – if you skipped the cream or crème patissiere filling, slices are also excellent toasted and buttered for breakfast.

Final Thoughts

Gather friends or family around, cut into your homemade "king's cake", enjoy the king-for-a-day surprise and bring a little Spanish Epiphany magic to your home.

One last thing... If the festive season is creeping up far too quickly and you're running out of time to make your own Roscon de Reyes (or if you just don't enjoy baking), we have you covered. We'll deliver a Roscon de Reyes straight to your door, in time for your celebrations.

¡Feliz Día de Reyes!