Roscón de Reyes – King’s Bread

King’s bread or Roscón de Reyes is a Spanish cake traditionally baked for the festival of the Epiphany. The buttery sponge resembles a brioche where the dough should be elastic, but still have a soft and tender structure. Its main charm comes from the orange blossom and orange zest in the mixture which give a refreshing scent. Try to find the best orange blossom water possible and avoid artificial ones. 

We filled our roscón with a chestnut creme patissiere whipped with cream. The combination of chestnut and citrus is inspired by Pierre Herme’s clementine madeleines with chestnuts. 

Roscón de Reyes – King’s Bread

Course: Dessert, FikaCuisine: SpanishDifficulty: Medium


Prep time


Cooking time






  • Bread
  • 215g whole milk, cold

  • 7.5g dry yeast

  • 420g bread flour

  • 170g eggs, cold

  • 20g orange blossom water

  • Zest of 1 orange

  • 160g unsalted butter, soften

  • 85g golden caster sugar

  • 8.5 fine salt

  • Egg wash
  • 1 egg yolk

  • 1tbsp milk

  • Pinch of salt

  • The cookie topping
  • 65g unsalted butter

  • 65g golden caster sugar

  • 65g bread flour

  • Chestnut cream
  • 3g gelatine granules

  • 232.5g semi skimmed milk

  • ½ vanilla pod

  • 3 egg yolks

  • 45g golden caster sugar

  • 23g cornstarch

  • 105g unsalted butter

  • 120g chestnut spread (ideally sweetened one from Clément Faugier)

  • 200ml double cream, very cold

  • 15g golden caster sugar


  • Bread
  • In a bowl from a food processor, combine bread flour, yeast, sugar, salt and butter.
  • Pulse until the mixture’s texture becomes grainy like couscous.
  • Add the milk, eggs, orange blossom and orange zest. Pulse until all the ingredients are combined and the dough starts to come together. Transfer the dough into a lightly oiled bowl.
  • Cover with a cling film and let it ferment for 3 ½ hours in total, including 1 ½ hour bulk ferment at room temperature with a 1 fold after 45min.
  • Then transfer the dough in the fridge for the next 2 hours.
  • Generously flour the work surface, and transfer the dough.
  • Form a 30cm by 15cm rectangle, flour generously and wrap in a cling film.
  • Rest the dough in the freezer for 20min.
  • Roll out the dough evenly into a 61cm long cylinder.
  • Transfer the dough onto a baking tray lined up with a parchment paper and merge both ends of the dough.
  • Brush the roscon with the egg wash and place the cookie discs evenly on the top.
  • Cover the dough with cling film carefully not to touch it. Proof the roscon for 3 to 4 hours.
  • Preheat the oven to 200C. Place the dough in the oven and bake for 30-35min.
  • The cookie topping
  • Combine all the ingredients together until the dough is homogenous.
  • Roll the dough on a flat surface into a thin rectangle.
  • Cover the dough tightly with cling film and refrigerate for 1 hour at least.
  • Roll the dough between two sheets of baking parchment or plastic zip bag until the thickness is 3mm. Using a cookie cutter, cut out 8 discs. Refrigerate.
  • Chestnut cream
  • Using a balloon whisk combine egg yolks, sugar and cornstarch in a medium size bowl.
  • Bring to boil the milk with scraped vanilla seeds in a large saucepan.
  • Once the milk is simmering, take off the heat and pour the mixture slowly over the eggs whisking vigorously.
  • Return the mixture to the saucepan, and constantly mixing bring it to simmer. The mixture should thicken.
  • Take off the heat and add the chestnut cream followed by the butter.
  • Incorporate them well into the mixture.
  • Soften the gelatine with a little of warm water (about 20ml at 40C).
  • Mix the gelatine until it’s completely dissolved.
  • Add the gelatine into the chestnut cream and mix well.
  • Using an immersion blender, blend the cream very well.
  • Once it’s ready, transfer the cream to a bowl.
  • Immediately cover it tightly with a cling film to prevent the formation of the top skin.
  • Let it cool down to the room temperature and then refrigerate for 2 hours at least.
  • Whip the cream until soft peaks stage.
  • Add the sugar gradually and whip until the cream will have increased its volume and the structure becomes studier.
  • Start adding the chestnut cream into the whipped cream in small batches incorporating extremely carefully. Refrigerate.
  • Assembly
  • Once the cake is at room temperature, cut it in half.
  • Carefully move the top part on the side. Using a piping bag (or just a tablespoon), distribute the chestnut cream evenly on the bottom part of the roscon. Cover the cake and enjoy!

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