if you think about it christmas sweets, Perhaps the first thing that comes to mind nougat and polvorone. But if you ask us, we’ll tell you another. Do you want to know directions? Is he first candy of the year par excellence, no table is missing and every time consumption is more advancedwhat originally the Royal day. We are indeed talking about Roscon de Reyesa dessert that everyone likes and one of the Christmas treats eminently. No one can resist a good roscón with a bowl of chocolate and there are many who seek year after year the best recipe. It is believed that the origin of the Roscón de Reyes goes back to the Ancient Rometo the festivities Saturnaliain which the Romans celebrated the days grew longer. It was customary to distribute some among the less favored classes round cakes of figs and dates that she one there was inside. The slave who found it was named “King of Kings” for a few days and received all kinds of favors and comforts.
The Roscon de Reyes eventually became one tradition in European courts and ended up in the town and city workerswho adopted this candy as part of the Christmas celebration. A long history in which most basic ingredients such as flour, milk, sugar, butter and eggs They have remained unchanged over time. Although to this day we have the more classic versionnor can we resist those recipes that go filled with cream, truffle, chocolate and endless ingredients that give it an original and innovative touch. we even found salty versions of Roscón de Reyesas offered this year by companies such as The Eagle with his Second edition of the Salty Miniroscones Route. Once again, the beer brand turns Christmas around by transforming the tradition of roscones into Salty aperitif to combine with El Águila beer in multiple locations Madrid. Whatever your culinary taste, certainly in this selection of the best Roscones de Reyes For this end of the year and early 2023, find the one that suits you best. resemble your palate:
mother friendthe artisan workshop based on respect for the tradition of working bread and other delicacies returns with its Roscon de Reyesconsidered one of the best in Madrid within the specialized rankings who appreciates this sweet. The most classic elaboration is characterized by its distinctive textureits peculiar smell of orange blossom and its special ingredients –Galician free range eggs, Huesca flour, virgin olive oil from Jaén, its sourdough, hand grated orange and lemon, liquid from his candied oranges, Marcona almonds, candied orange, sugar and salt (3/4Kilo -between 10 and 12 portions- for € 33.50). As for the recipe new roscón de Giandujaadded to the traditional ingredients andl pistachio, chocolate with hazelnuts inside, chocolate on the outside and candied oranges dipped in chocolate (3/4 Kilo for € 39.50).
After months of work and testing, a year ago Majorca presented with more enthusiasm than ever his traditional Roscón de Reyes with authentic ingredients typical of the roscón: it is famous marcona almond roasted grain, its hallmark orange blossom water Luca de Tena from Seville and the 100% natural lemon and orange peel, resulting in a soft crumb in a honeycomb roscón, a bright color and fluffiness of the dough. Like every year, for those roscones lovers, next to the more classic optionMallorca continues to offer its two filled options: cream and milk truffle. This Christmas, the roscón is available in 4, 8 or 10 servings It will go on sale December 15, along with the version filled with milk truffle. Available in all its stores and in its online store (from € 19).
This year Mia Bakery It has the dessert that should not be missing on your table on Epiphany Day – although you will not be able to resist trying it sooner. Thanks to you hand-kneaded with natural orange blossom water and awarded almonds and a pearl sugar you get this delicacy. Moreover, you can now find a jewel among the filling of 100% natural cream. All of their roscones are currently made one at a time, request, without wasting ingredients, following the philosophy “No cake without an owner”. This one available in 3 sizeswithout filling, with cream or truffle in it (from €25).
The Roscon crust has become a benchmark and is present every year at the lists of the most recommended in the capital. The prestige lies in the craft shape in which they are made, thanks to their own workshop, natural and without additives. This year the roscones they also renew their decoration to provide the customer with the best taste of the candied orange and flaked almonds. A sweet snack that will delight both adults and the little ones in the house classic roscones like kinds filled with cream and truffle. All types are offered in three sizes, and in portions to eat in Crustó’s cafeterias (from €14.95).
the confectioner Alexander Garcia joins the new project of the Umiko universe: umikobake. its founders Juan Alcaide and Pablo Alvaro return to revolutionize the sector by reopening the same premises where it all started with a unique proposal from Japanese fusion pastry. Umikobake’s menu is based on the importance of quality, flavors, traditional elaborations and crafts, through a wide variety of mochis, cakes and his most spectacular creation: the umisanits specific version of Croissant. In addition, to enjoy Christmas in a big way, they also have pinkmade with milk, flour, egg, butter, yuzu zest, salt, sugar and fresh yeast. Count on classic version (28 €), or with chocolate, cream and strawberries with cream (€35).
The Valencian workshop Cucumber Pie has created an alternative that we know will drive anyone’s palate crazy: The pepon. Is made from cake dough It is available in four different flavours: carrotcakea carrot cake with cream cheese and a cheese frosting topping; red velvet, with a biscuit made with cocoa with cream cheese and cheese frosting; that of Milk chocolate, with its sponge cake and milk chocolate cream cover and above the decoration with pieces of bars; and that of lotus cookie, which is also suitable for vegan diets. All cookies are cut in the shape of a ring core, which simulates the look of the old roscón. Not to forget the tradition, the Pepones carry in as a surprise, the traditional fava bean and a few earrings from the jewelry brand made in Spain Singularu (€35).
After three years of ushering in the Christmas season with the lighting of the facade, the Four Seasons Hotel Madrid welcomes its first Christmas boutique. From November 25 to January 6, from 4:00 PM to 10:00 PMand located in Calle Sevilla nº3 (in the direct access to Dani Brasserie) the scent of hot chocolate melds with the winter cold to enchant guests and visitors of the hotel christmas boutique. By a exquisite and sweet gastronomic offer, this space houses the most typical flavors of Christmas parties to taste and share unique moments. In his proposal he could Roscon de Reyescreated based on brioche, lemon and orange zest and almond kernels (€47).
In big mama They want to celebrate Epiphany in the purest Italian style. For this your chef Danielle Tassois steeped in inspiration (and roscones) to create a version of most sugarcane’s Roscón de Reyes: Big mama king. This roscón is made with a sponge cake based on vanilla, cardamom and cinnamon and a filling of ricotta, panna, pistacchio and cioccolato (yes, same as the Sicilian cannolo). The weight is 1Kg and the price of €34although it is also available in portions in restaurants Call Mondo and Villa Capri on days 5, 6 and 7 for €7.
The Pan.delirio workshop in Madridwhich has just celebrated its fifth birthday, is preparing for the high season of the Roscón de Reyes, his most recognized creation and whose taste can be enjoyed all year round, both at traditional way as in other original formats. Made in three days of elaboration with sourdough, slow fermentation and use of high quality raw materials (certified flour without additives, sourdough, artisanal butter, milk, eggs, orange blossom water, ECO raw orange blossom honey, sugar, yeast, salt and grated orange and lemon peel). Fermentation and emergence of mass are developed at optimal temperatures to achieve the perfect texture, and the time in the oven gives it its characteristic Gold colorfor decorating with candied fruit, sugar and natural almond (€25 for 1/2 kg and €45 for 1 kg).
Kneethe traditional restoration chain, recovers for another year their Roscones de Reyes, made from the original recipe created by Antonio Rodilla in 1939. This traditional bun, with hints of orange blossom water, garnished with chopped almonds, sugar and candied fruitIt is made daily and by hand. The classic Roscones de Reyes are available on request in two versions 750 gr and 350 gr, with and without cream filling, with varying options from €15 to €31. In addition, Rodilla adapts to all pockets and preferences and encourages fans of the sweetest and tender time of the year to “Christmas snack” with highly competitive promotions including hot beverage (coffee, tea or hot chocolate) and portion of rosconfor €4.30.
the traditional Roscon de Reyes for Christmas from The Mallorcanthe first patisserie in the city to introduce this sweet at the end of the 19th century, from France, it is available in classic version and filled with whipped cream, whipped cream or truffleall decorated with almonds, candied fruit –cherry, melon and orange– and sugar. Made in the workshop in a traditional way In different sizes – from 250 grams to 1.5 kilograms – the Roscón de Reyes can be purchased in its stores, in its online store and in Glovo (from € 8).
FUDEAT makes it easy for us and has the best of Madrid and Barcelona on your website. Classic, filled with cream, truffle or angel hair, and even the roscón with marzipan dough, whatever your favorite is, you will find it in just two clicks. That of, for example [H]arina -in the picture- is one of the favorites to taste the roscón. Made with sourdough, orange blossom water, lemon and orange zest, almonds and candied orange, giving it a light, airy and not overly sweet texture. Although, without a doubt, the most requested is the roscon de creme, which follows the same recipe as the traditional one, but is filled with a fresh cream that they make in their own workshop.
Source: Marie Claire
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
