The easiest recipe for Roscón de Reyes

Tamara, one of the most followed recipe “influencers” in the world, has made her first roscón de Reyes. And he generously lent us the recipe to share in Diario de León. It’s easy, simple and inexpensive.

But above all, homemade, as requested by many of the hundreds of thousands of followers she has on YouTube, Instagram, Facebook and Twitter with her brand Tamara Recetas Fáciles.

Leon’s wife, a pioneer in simplifying life with her homemade recipes through social networks, not only remains at the top of the “influencers” of the kitchen, but her credit grows every day.

On his YouTube channel alone, he has over 667,000 followers and has made his most viewed pizza base recipe, with over 15 million views to date.

Tamara Gutiérrez, followed by hundreds of thousands of people for her recipes, shows off one of her cakes. TAMARA

Roscón de Reyes is probably one of those dishes that no Christmas misses. But the challenge this time is to make it homemade. Just follow Tamara’s instructions and put the ingredients in order, which are affordable and easy to find. Tamara promises that with this recipe you will get a “super tender roscón with a sensational flavor”. It’s time to get your hands dirty.


  • 510g strong flour
  • 130 grams of sugar
  • 5 grams of salt
  • 120ml lukewarm milk
  • 25 g of fresh baker’s yeast
  • (or 1 packet of instant baker’s yeast)
  • 100g softened unsalted butter
  • 2 eggs size L
  • 2 tablespoons orange blossom water
  • The zest of a large orange
  • 1 beaten egg
  • sugar with a few drops of water
  • Candied or candied fruit

For the fodder:

  • 800 ml 35% fat whipped cream
  • 100 grams of icing sugar

How to make Roscón de Reyes

The first thing we are going to do is put the milk in a container with the fresh baker’s yeast. If you cannot find this type of yeast, you can substitute it with a sachet of instant baker’s yeast.

We break it into small pieces and stir with a spoon so that it completely dissolves in milk. Let stand 5 minutes.

Meanwhile, in a large container we put the flour, with a pinch of salt and sugar.

We remove all these dry ingredients with a spoon until they are well integrated

We form a hole in the center and pour the milk and yeast mixture inside…. the two eggs… the orange blossom water…. and orange zest.

We start by kneading everything with a wooden spoon, just enough so that all the ingredients are incorporated.

As an option, you can replace the orange zest with the lemon zest and replace the orange blossom water with the same amount of rum, although it does not taste exactly the same as the traditional roscón.

When the mixture begins to harden and it is more difficult for us to knead with the spoon, we begin to do it with our hands.

If you have a kneading machine, this whole process will be much easier for us.

We continue kneading until we get a compact, but still sticky dough.

Spread it a little with your fingers and add the cubes of butter at room temperature or ointment to facilitate incorporation.

We will now fold the dough over the butter so that it integrates. At first it will seem that it does not fit in, but as we knead it will do so with no problem.

When the butter is incorporated, lightly flour our work surface and place the dough on it.

With the flour we can work the dough better and we will prevent it from sticking too much.

As you will see, the dough continues to look sticky but as we knead we will notice that it sticks less and less to our hands.

We continue to work the dough for 10 minutes.

If we find that it continues to stick a lot, we add a little more flour, but without exaggerating, because if we add too much flour we risk ending up with a less tender roscón than we would like.

The roscón de Reyes, already finished. TAMARA

After 10 minutes or when the dough is manageable and does not stick to our hands or on the work surface, we roll it into a ball. We round it with the palms of the hands by turning it over on itself while we squeeze it by pushing the sides down as seen in the video.

Once we have formed the ball of dough, we grease the inside of a large bowl with olive oil.

And when we have smeared it well we put the dough inside

Cover with a transparent film and leave to rest for 1 hour so that the yeast can do its job. I recommend placing the dough in the warmest place in your home so the dough rises smoothly.

After an hour our dough will have fermented and will have almost doubled in volume.

We just have to degas the mass with our fingertips.

Then we take it out of the container and knead it for a few seconds on the counter.

Once done, we again form a ball with the dough.

Stick your finger in the center of the ball and carefully open the hole, lift it up and twist it so that the hole grows with the mass’s own weight.

When the dough already has the shape of a roscón, we transfer it to a baking sheet covered with parchment paper and there we perfect the shape so that we have more or less the same thickness in all its parts.

Once we have obtained the characteristic shape of the roscón, we place a round container in the center so that when it rests it maintains its shape.

Then we cover the roscón with a transparent film or with a cloth and let it rest for about 20 minutes.

During this time we will take the opportunity to prepare the homemade icing sugar that will decorate the surface of our roscón.

To do this, put about 4 tablespoons of sugar and a few drops of water in a container and mix. We have to stay on this aspect.

Now that the roscón has rested, we remove the round container and we can continue decorating the surface.

To do this, it is first brushed with beaten egg to give it its characteristic color and shine when cooked.

Then we distribute the icing sugar that we have just prepared.

And finally we put pieces of candied or candied fruit. These fruits can be found already prepared in most supermarkets. We just have to cut them the way we like it.

Also as an option you can put some rolled almonds, which is also very common to see them in this Christmas candy.

Once decorated to our liking, we can put it in the oven, which we must have preheated to 170 degrees with heat from top to bottom

We place the tray halfway up and bake for 40-45 minutes or until the surface is golden brown.

Once ready, we take it out of the oven. We let it cool for 10 minutes and then, being careful not to burn ourselves, we put it on a wire rack to finish cooling.

The cream filling

Cream is one of the most chosen fillings for Roscón de Reyes, along with cream. TAMARA

In this way we would already have a roscón ready to eat, but this time we are going to fill it. I will fill it with cream, but it can be filled with pastry cream, truffle cream or angel hair.

To make the filling, we put the whipped cream in a large container and beat it with an electric mixer. The trick for a cream to rise well is that the cream and the utensils we use are very cold.

When the cream is semi-whipped, add the icing sugar and continue beating until the cream is firm. You will notice it when the sticks form deep grooves in the cream.

You have to be careful not to beat too much so that it doesn’t cut

Once assembled, we open the roscón in half using a serrated knife and very carefully.

Uncover and pour the cream with a piping bag. I use a closed star spout, but that’s to everyone’s taste.

We put the upper part and we would already have our roscón de reyes ready to eat.

As you can see it was left with a nice presentation.

If you are not going to eat it at the moment, I recommend that you cover it well so that it does not dry out and put it in the refrigerator so that the cream does not go down.

Another option to keep it tender if you’re not going to eat it freshly made is to cover the bread with plastic wrap and stuff it just before serving.

The bread from this roscón is left with a thin, crispy bread crust and a tender, juicy crumb with an impressive flavor. I encourage you to do it this Christmas because I assure you that you will surprise the whole family.

If you liked this Roscón de Reyes, give it a like on Tamara’s Youtube channel, leave your comment and share on your social networks so that your family and friends can also learn how to prepare it. Just as you can through the Diario de León social networks, where the recipe will also be shared. In addition, on his channel you will find recipes for Christmas canapes and menus with which you will not be disappointed if you are one of the last minute ones.

Who is Tamara and the reason for her success

Tamara Gutiérrez, “the influencer” of recipes. TAMARA

Tamara Gutiérrez de Leon created her successful social media brand Tamara Recetas Fáciles in just a few years, in addition to writing the book 40 easy no-oven desserts with Tamara. He was one of the first to think of offering accessible recipes and showing them to the world via the Internet. This all happened after she became unemployed along with her husband. Both brought to fruition an idea that is now followed regularly by more than 600,000 people.

Her friendly voice and a particular sweetness when telling her recipes have given a positive image to the “influencer” who is triumphing today on social networks. And, above all, the last reason for its success is the nature of its cookbook, which is mainly made up of family or homemade recipes that no cooking lover wants to lose.

Today, the Tamara brand continues to seduce with the simplicity of Leonese gastronomy or with refined dishes that have a common denominator: easy recipes.


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