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Miniroscón de Reyes (Spanish King's cake)

Miniroscón de Reyes (Spanish King's cake)
5.0 2 ratings
Prep. 30 min
Total 3 h
12 pieces
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Ingredients

Starter dough
  • milk
    80 g
  • dried instant yeast
    2 tsp
  • sugar
    1 tsp
  • baker's flour
    130 g
Dough
  • sugar
    120 g
  • lemon zest only, no white pith
    1
  • orange zest only, no white pith
    1
  • milk
    60 g
  • unsalted butter room temperature
    70 g
  • eggs
    2
  • dried instant yeast
    4 tsp
  • orange blossom water (see Tips)
    30 g
  • baker's flour
    450 g
  • sea salt
    1 pinch
Assembly and decoration
  • egg beaten
    1
  • mixed glacé fruit
    100 - 150 g
  • flaked almonds
    30 g
  • sugar (moistened with a few drops of water)
    50 g

Difficulty

medium

Nutrition per 1 piece

Sodium 41.1 mg
Protein 9.1 g
Calories 1461.6 kJ / 349.3 kcal
Fat 8.4 g
Fibre 2.5 g
Saturated Fat 3.8 g
Carbohydrates 60.2 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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