Roscon de Reyes (Twelfth Night Bread) Recipe in The Bread Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal serves as a vegan alternative.

Put the yeast in the milk and stir, then leave for 10 minutes to wake up the yeast.

Mix the flour and salt together, then make a deep well in the center.

Add the yeast and milk mixture into the well and stir to make a thick batter.

Cover the batter and leave it for 15 minutes to develop flavor.

Cream the butter and sugar together in a bowl with a wooden spoon until creamy.

After 15-20 minutes, add the eggs, orange and lemon zest, and orange water to the batter and beat together.

Add the butter and sugar mixture to the batter and mix with your hands until combined.

Scrape the sticky dough onto a surface and knead until smooth and elastic, using a slapping technique for about 10 minutes.

Place the dough in a bowl, cover, and leave in a warm place to double in size.

Turn the dough out onto a surface, knock back to remove air, and knead for another 3-4 minutes.

Lightly flour the surface and roll the dough out to approximately 2 ft long and 5 in wide.

Roll the dough from one long side to the other like a Swiss roll, then curl it into a ring, brushing the ends with water to seal.

Transfer the ring of dough to a greased baking sheet, cover, and let rise in a warm place for about 1 to 1.5 hours.

After rising, brush the dough lightly with beaten egg white and press glass fruits and flaked almonds into the top.

Bake in a 160°C fan oven (180°C normal oven) for 25-30 minutes until golden brown.

Transfer the baked bread to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens