{"id":3702,"date":"2024-12-26T09:00:00","date_gmt":"2024-12-26T08:00:00","guid":{"rendered":"https:\/\/costablanca-magazin.com\/?p=3702"},"modified":"2025-04-28T08:18:25","modified_gmt":"2025-04-28T06:18:25","slug":"full-of-traditions-roscon-de-reyes-the-sweet-kings-crown","status":"publish","type":"post","link":"https:\/\/costablanca-magazin.com\/en\/kulinarisches\/spezialitaeten-rezepte\/voller-traditionen-roscon-de-reyes-der-suesse-koenigskranz\/","title":{"rendered":"Full of tradition - Rosc\u00f3n de Reyes the sweet royal wreath"},"content":{"rendered":"
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Rosc\u00f3n de Reyes - The sweet\nroyal wreath<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Christmas time is a time full of traditions, and in Spain the Rosc\u00f3n de Reyes is a firm favourite. This delicious yeast cake is traditionally served on 6 January, Epiphany. But it is more than just a cake: It contains two surprises - a little king figurine and a bean. Whoever finds the king becomes the wreath bearer, while the person with the bean owes a small favour. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bring a piece of this festive tradition straight into your home with this recipe:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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400 g wheat flour
25 g yeast
150 ml milk
120 g butter
100 g sugar
2 eggs
Zest of a lemon
Grated orange
100 g grated almonds
Some brown rum
1 egg yolk (for coating)
Candied orange and lemon slices
Caster sugar and flaked almonds
Optional: Freshly whipped cream, chocolate cream or vanilla buttercream as a filling<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00a0Mix the flour, yeast, a spoonful of sugar and a little lukewarm milk to make a yeast mixture. Cover and leave to rise in a warm place until the yeast bubbles and has visibly risen. Add the remaining milk, sugar, eggs, butter, lemon and orange zest, almonds and a dash of rum to the yeast mixture. Knead everything into a smooth dough. Cover the dough and leave to rest for about an hour until it has risen considerably. Knead the dough again and shape into a wreath. Place the wreath on a baking tray, cover lightly and leave to rest again for about 20 minutes. Then brush with egg yolk and decorate with candied fruit, caster sugar and flaked almonds.
Bake the wreath in a preheated oven at 200 \u00b0C (top\/bottom heat) for about 25-30 minutes until golden brown. Leave to cool well afterwards.
Fill with a cream of your choice - whether classic cream, creamy chocolate cream or vanilla buttercream. There are no limits to your imagination!
Don't forget to place the little king figure and the bean in the dough before baking. This makes the Rosc\u00f3n de Reyes (sweet king's wreath) not only a delight, but also a little game full of excitement and fun.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Rosc\u00f3n de Reyes – Der s\u00fc\u00dfe K\u00f6nigskranz Die Weihnachtszeit ist eine Zeit voller Traditionen, und in Spanien geh\u00f6rt der Rosc\u00f3n de Reyes fest dazu. Dieser k\u00f6stliche Hefekranz wird traditionell am 6. Januar, dem Dreik\u00f6nigstag, serviert. Doch er ist mehr als nur ein Kuchen: Er enth\u00e4lt zwei \u00dcberraschungen \u2013 eine kleine K\u00f6nigsfigur und eine Bohne. Wer […]<\/p>\n","protected":false},"author":1,"featured_media":3703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[61,389,387,388],"class_list":["post-3702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spezialitaeten-rezepte","tag-costa-blanca","tag-rezept-roscon","tag-roscon-de-reyes-rezept","tag-spanische-spezialitaet-rezept"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/posts\/3702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/comments?post=3702"}],"version-history":[{"count":13,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/posts\/3702\/revisions"}],"predecessor-version":[{"id":6084,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/posts\/3702\/revisions\/6084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/media\/3703"}],"wp:attachment":[{"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/media?parent=3702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/categories?post=3702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/costablanca-magazin.com\/en\/wp-json\/wp\/v2\/tags?post=3702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}