Miniroscón de Reyes (Spanish King's cake)

Miniroscón de Reyes (Spanish King's cake)

5.0 2 ratings

Prep. 30min

Total 3 h

12 pieces

Ingredients

Starter dough

milk
80 g
dried instant yeast
2 tsp
sugar
1 tsp
baker's flour
130 g

Dough

sugar
120 g
lemon zest only, no white pith
1
orange zest only, no white pith
1
milk
60 g
unsalted butter room temperature
70 g
eggs
2
dried instant yeast
4 tsp
orange blossom water (see Tips)
30 g
baker's flour
450 g
sea salt
1 pinch

Assembly and decoration

egg beaten
1
mixed glacé fruit
100 - 150 g
flaked almonds
30 g
sugar (moistened with a few drops of water)
50 g

Difficulty

medium

Nutrition per 1 piece

Sodium 41.1 mg

Protein 9.1 g

Calories 1461.6 kJ / 349.3 kcal

Fat 8.4 g

Fibre 2.5 g

Saturated Fat 3.8 g

Carbohydrates 60.2 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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