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Cooking
Roscón de Reyes: Spanish Three Kings' Cake with Candied Fruit
· 16 servings
Preparing the fruit
Slice the orange into rounds, cut the peeled kiwi into circles, and pat the cherries dry. Blanch the orange slices three times in boiling water (boiling for 3 minutes each time, then discarding the water) to remove the bitterness and get them ready for candying.
Sugar syrup
In a wide pot, dissolve the sugar in water and bring to a boil. Add the blanched orange slices and simmer over medium heat for about 40 minutes, until the peel turns glossy and translucent and the syrup thickens.
Finishing the candying
Remove the oranges, then briefly dip the kiwi and cherries into the hot syrup. Keep it brief, so the kiwi doesn't lose its colour in the heat! Spread everything out on baking paper and let it dry, ideally overnight.
Fragrant base
In the mixer bowl, rub the sugar between your fingers with fresh orange zest to release its wonderful aroma. Meanwhile, warm the milk in a saucepan to 32 °C, so the yeast wakes up nicely and gets to work in the dough.
Mixing the dough
Add the flour, orange sugar, yeast, salt, warm milk and orange blossom water to the mixer bowl. Add two whole eggs plus half of a third egg (keep the rest in a small cup for brushing later).
Kneading the dough
Knead for about 5 minutes, until the ingredients come together. Start adding the softened butter to the dough cube by cube, then knead on medium speed for another 10–15 minutes. The dough should turn out elastic, glossy and non-sticky.
First rise
Shape the finished dough into a ball, place it in an oiled bowl and cover with a kitchen towel. Let it rest in a warm spot for 1.5 to 2 hours, until it has doubled in size.
Shaping the dough
Tighten the dough ball and press a hole through the centre with your finger. Stretch the dough out into a larger ring. You can discreetly press a whole almond or a small figurine into the underside of the dough for the future king.
Decorating before baking
Let the ring prove on the baking tray for 45 minutes. Then brush it with the remaining beaten egg and decorate with candied fruit, sliced almonds and sugar. Don't be shy with it - the more colour, the merrier the royal table! Preheat the oven to 170 °C.
Baking
Bake the ring until golden, 25–30 minutes. After 20 minutes, check that the fruit isn't browning too much, and cover it with a piece of foil if needed. Once baked, let the Roscón cool completely on a wire rack.
Whipped cream filling
Whip the cold cream with sugar and vanilla until stiff. Slice the cooled ring horizontally and pipe a generous, tall layer of cream over the bottom half using a piping bag. Cover with the top half, and let the royal feast begin!