The recipe for Roscón de Reyes by Eva Arguiñano, step by step

Have you ever thought of prepare your own roscón de Reyes? Although it is a recipe with long preparation times, nothing compares to the result of a good homemade roscón. This Christmas dessert is the most special, and this easy recipe It will convince you to make roscón at home, with its characteristic smell of orange blossom water and its spongy paste.

When it comes to getting your hands dirty, it’s best to follow the advice of those who know more about confectionery, and Eva Arguinano It is a real national reference in this field. For this reason, we have no doubt that by following its steps and instructions, we will achieve the best homemade roscón de Reyes in a simple way.

One of the most common problems during its manufacture is that the dough undergoes a long process of fermentation and, during cooking, the classic central hole tends to close. To avoid this, Eva Arguiñano gives us a key tip: place a bowl in the middle Roscón to maintain the hole and thus prevent the dough from closing with the heat.

Although the wait time for this recipe is a bit long, The result is worth it. With Eva’s step by step you can prepare a homemade roscón de Reyes without extensive knowledge of confectionery, because it is a easy dessert which will have a delicious result. Take note and enjoy a homemade roscón de Reyes to receive Their Majesties of the East on the night of January 5th.

Cake of Kings


400g flour

20 g fresh baker’s yeast

2 eggs

100g of sugar

70g of butter

3 tablespoons of milk

100ml water

25ml orange blossom water


1 tablespoon of white rum

Extra virgin olive oil

pearl sugar

Candied fruit


In a bowl, put the flour. Crumble the yeast and add it. We also incorporate the salt (without touching the yeast), the sugar and an egg. We mix everything well.

On the other hand, mix milk, rum, water and orange blossom water. Pour the liquids into the bowl of flour.

Add the softened butter and knead with an electric mixer.

Transfer the dough to the counter and knead it using a plastic spatula. Place it in a bowl, cover it well so that it does not air out and let it ferment until it doubles in volume (about 1h30).

We grease our hands and place the dough on a baking sheet lined with parchment paper. We give it a donut shape. Grease a small bowl on the outside and place it upside down in the center, in the part with the hole. We cover the dough so that it is not airy and let it ferment for another 40 minutes or so.

After this time, spread the rosco with the beaten egg and spread the chopped candied fruit on top. Sprinkle it with pearl sugar and bake it at 170°C for 5 minutes. Then we raise the temperature to 190º and cook for another 15 minutes. Remove the rosco from the oven and serve.

Restaurant with fireplace.

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