Every January 6, in many parts of the world, the Solemnity of the Epiphany (manifestation) of the Lord is celebrated. It is also known as the feast of the Kings.
The Christmas season culminates for Catholics with the feast of the Epiphany, which is celebrated on January 6. It is also known as the feast of the Magi. In our country, with Spanish heritage, the Rosca de Reyes is prepared and tasted to put an end to that time of celebrations.
How to prepare the Rosca de Reyes
Ingredients
- One kilogram of flour
- 5 eggs
- 250 grams of sugar
- 10 g of salt
- 250g butter
- 100 g yeast
- 200 cubic centimeters of water
- 50 cc of orange blossom water
- 20 cc of rum, orange juice and lemon
Preparation
Put all the ingredients in a mixer, except the yeast.
Pour the dough on a table and knead it, add the yeast and knead, until you get a thin and elastic dough.
Then divide it into portions of 500 grams and let it rest for 25 minutes.
Knead again and shape it into a thread (with a hole in the center).
Place on previously greased flat trays and leave to rest for an hour or until it triples in volume.
Take a brush and paint with beaten egg. Decorate with almonds, cherries, orange and sugar and bake for 25 minutes at 180 degrees. (F)
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