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Friday, January 06, 2006

Roscón de Reyes (Crown of Kings)

Roscón de Reyes

This traditional confection is eaten on the day of Los Reyes - The Kings - January 6th and people come from all over the island to buy the very best Roscón de Reyes (pictured) from Pasteleria El Aderno in Buenavista del Norte, Tenerife. If you can't get there, you can have a go at making your own.

Ingredients:

For the dough:
3 1/2 cups all-purpose (plain) flour
1/4 cup of sugar
1 tablespoon instant yeast
1/2 teaspoon salt
1/4 teaspoon of baking soda
1/4 cup of olive oil
1 cup of plain yogurt

For the glaze:
1 cup of confectioners' sugar
a dash of milk or water
a few drops of vanilla essence

1 heat-resistant "surprise" (optional)
Glacé Fruits to decorate

Method:

In a large bowl, combine all the ingredients for the dough. Stir it well. Kneed well for 10 minutes. Shape it into a ball. Place in a bowl. Cover with plastic wrap and a towel. Leave to rise for a couple of hours. (Alternatively, place the ingredients in a bread making machine on the dough setting.)

Grease an oven tray. Take the dough, knead slightly and make it into the form of a crown by making a roll, twisting and joining the ends, then place it on the tray. Cover with a cloth and leave it to rise for another one to two hours.

Paint with beaten egg, adorn with the Glacé fruits, place the surprise somewhere inside and bake in the oven, preheated to 350F / 180C, for about 25 minutes.

Drizzle with the sugary glaze.

(The Roscón from El Aderno usually has three small ceramic figures of the Three Kings and one white kidney bean, wrapped in foil, inside. Some say the bean is "bad luck". I prefer El Aderno's suggestion that the person who gets the bean should pay for the Roscón.)

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