Roscón de Reyes:

Spain’s Most Playful Christmas Cake 👑🍊

If Christmas in Spain had a grand finale dessert, this would be it.

Roscón de Reyes is the sweet, crown-shaped cake that takes centre stage on Día de los Reyes Magos (Three Kings Day), celebrated every year on January 6th. It’s festive, nostalgic, mysterious, slightly chaotic (there’s a bean involved…), and deeply loved across Spain.

Let’s break it down — what it is, where it comes from, how to make it, and whether Spaniards actually bake one at home or quietly queue at the bakery instead.

What Is Roscón de Reyes?

Roscón de Reyes is a soft, enriched brioche-style cake, gently scented with orange and lemon zest and orange blossom water. It’s shaped like a ring (symbolising a crown), decorated with candied fruit and sugar, and often sliced open and filled with whipped cream.

Inside the cake are two surprises:

• 👑 A small figurine (usually a King)
• 🫘 A dried bean

Find the figurine? Congratulations — you’re king or queen for the day.
Find the bean? Traditionally, you’re supposed to buy next year’s Roscón. Democracy at its finest.

It’s usually eaten at breakfast or dessert on January 6th, ideally with a mug of thick Spanish hot chocolate for dunking.

Where Does Roscón de Reyes Come From?

Like many great food traditions, Roscón has ancient roots.

Its origins are often traced back to Roman Saturnalia festivals, where round cakes were baked and beans were hidden inside as symbols of luck and prosperity. Over time, Christianity adopted the idea, and the cake became linked to the Three Wise Men.

Spain (being Spain) added:

• Better bread
• Citrus aromas
• Candied fruit
• Cream fillings
• And competitive family drama over who gets the figurine

By the 19th century, Roscón de Reyes was firmly established as a Spanish Kings Day tradition — and it hasn’t looked back since.

Classic Roscón de Reyes Recipe

So, let’s break it down. What does a Roscón de Reyes recipe typically look like and what makes them so special?

Every bakery has its own “secret” recipe, but a traditional Roscón usually includes:

🛒 Ingredients

• Strong bread flour
• Milk
• Sugar
• Eggs
• Butter
• Fresh orange & lemon zest
• Orange blossom water
• Fresh yeast or dry yeast
• Candied fruit & pearl sugar

👩‍🍳 How It’s Made (In Short)

1. Make a soft, enriched dough and knead until smooth
2. Let it rise until light and airy
3. Shape into a ring (slightly larger than you think — it grows!)
4. Decorate generously with candied fruit and sugar
5. Bake until golden and fragrant
6. Cool, slice, fill with cream if using
7. Hide the figurine and the bean (discreetly!)

It’s not difficult — but it does require time, patience, and a willingness to wait for dough to do its thing.

Do Spaniards Make Their Own Roscón… or Buy It?

Short answer? Both.

🏠 Homemade Roscón

Plenty of people love making Roscón at home, especially food-loving families. Homemade versions tend to be:

• Less sweet
• More aromatic
• Proudly imperfect

Making one feels festive — like rolling mince pies or panettone — and it’s a popular January baking project, but a short word of warning, they do take time and you’ll need to candy the fruit well in advance. 

🥐 Bakery Roscón (The Most Common Option)

That said… most Spaniards actually buy their Roscón.

In early January, bakeries are stacked high with Roscones in every form imaginable:

• Plain
• Cream-filled
• Custard-filled
• Chocolate-filled
• Mini Roscones
• Luxury Roscones

Buying a Roscón is so common that Spaniards typically pre-order their favourite bakery’s version weeks in advance. This is not a joke. Trust us, there’s no point queueing for an hour at your local bakery on the 5th of January, those Roscón’s you see on display are already sold!

Buying one is practical, traditional, and socially acceptable — no judgement here.

The Real Magic of Roscón 👑🍊🇪🇸

Roscón de Reyes isn’t just a cake — it’s an event.

It’s about:

• Gathering around the table
• Stretching Christmas just one more day
• Letting kids (and adults) believe in a little magic
• Arguing cheerfully over who got the bean

Whether homemade or bakery-bought, eaten for breakfast or dessert, Roscón de Reyes is Spain’s sweetest way of saying: “OK… now Christmas is really over.”

And honestly? What a delicious ending. 👀🍊

How to Make Roscón de Reyes (Spanish Three Kings Cake) 👑🍊

Soft, citrusy, lightly sweet and unapologetically festive — Roscón de Reyes is Spain’s way of saying “Christmas is over… but dessert isn’t.”
This classic Kings Day cake is a brioche-style dough flavoured with orange blossom water, topped with candied fruit, and traditionally hiding a small surprise inside.

🛒 Ingredients

For the Dough

• 500 g strong bread flour
• 100 g sugar
• 7 g dry yeast (or 20 g fresh yeast)
• 2 large eggs
• 120 ml warm milk
• 100 g unsalted butter, softened
• Zest of 1 orange
• Zest of 1 lemon
• 2 tbsp orange blossom water
• 1 tsp salt

For Decorating

• 1 egg (for egg wash)
• Candied fruit (orange, cherry, melon — the more colourful, the better)
• Sugar cubes (crushed)

Optional Filling

• Whipped cream (lightly sweetened)
• Pastry cream or chocolate cream

Traditional Extras

• 1 small figurine 👑
• 1 dried bean 🫘

👩‍🍳 Instructions

Step 1 – Activate the Yeast

Warm the milk until just lukewarm (not hot — yeast is sensitive). Stir in the yeast and a teaspoon of sugar. Let it sit for 10 minutes until foamy.

Step 2 – Make the Dough

In a large bowl (or stand mixer), combine flour, sugar, salt, citrus zest, eggs, orange blossom water, and the yeast mixture. Mix until it comes together, then gradually add the butter.

Knead for 10–12 minutes until the dough is smooth, elastic, and slightly sticky.

Step 3 – First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm place for 1½–2 hours, or until doubled in size.

Step 4 – Shape the Roscón

Punch down the dough gently. Make a hole in the centre and stretch it into a wide ring — bigger than you think, as it will puff up.

Place on a lined baking tray. Hide the figurine and the bean underneath the dough (not in it — melted plastic Kings are frowned upon).

Step 5 – Second Rise

Cover loosely and let rise again for 45–60 minutes until puffy.

Step 6 – Decorate

Brush with egg wash. Decorate generously with candied fruit and sugar. There is no such thing as “too much” here.

Ste 7 – Bake

Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until golden brown and fragrant.

If it browns too quickly, loosely cover with foil.

Step 8 – Cool & Fill (Optional)

Let the cake cool completely before slicing horizontally and filling with cream. (Allow 20 minutes)

💡 Cooking Tips for a Perfect Roscón

• Plan ahead: This is not a rushed cake — give the dough time to rise properly.
• Sticky dough = good dough: Don’t be tempted to add too much flour.
• Orange blossom water is essential: It’s the soul of the cake. Vanilla is not the same.
• Make the ring wide: A small hole will disappear in the oven.
• Bakery shortcut is allowed: Buying a Roscón is still culturally valid in Spain 😉

🍫 How to Serve Roscón de Reyes

• Serve at breakfast or dessert on January 6th
• Always with thick Spanish hot chocolate for dunking
• Crown the person who finds the figurine
• Laugh at the person who finds the bean (with love)

FAQs

What is Roscón de Reyes?

Roscón de Reyes is a traditional Spanish brioche-style cake eaten on Three Kings Day (January 6th). It’s lightly sweet, flavoured with citrus and orange blossom water, and decorated with candied fruit to resemble a crown.

Why does Roscón de Reyes have a bean inside?

Inside the Roscón are two surprises: a small figurine and a dried bean. The person who finds the figurine is crowned king or queen for the day, while the person who finds the bean traditionally buys next year’s Roscón.

Is Roscón de Reyes eaten for breakfast or dessert?

Both! Many families enjoy Roscón de Reyes for breakfast with hot chocolate on January 6th, while others serve it as dessert after a festive family lunch.

Do Spaniards usually make Roscón de Reyes at home?

Some do, but most Spaniards buy their Roscón from a bakery. Bakeries produce huge numbers in early January, and many people pre-order theirs weeks in advance.

What does Roscón de Reyes taste like?

It tastes similar to a light brioche, with gentle citrus notes and a floral aroma from orange blossom water. It’s not overly sweet and is often filled with whipped cream, custard, or chocolate.

Can Roscón de Reyes be made in advance?

Yes. You can bake the Roscón a day ahead and store it tightly wrapped. If filling with cream, it’s best to do so just before serving.

Can you freeze Roscón de Reyes?

Yes. Roscón freezes well without filling. Wrap it tightly and freeze for up to one month. Thaw at room temperature and fill before serving.