Crown of Kings (Roscon de Reyes)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 50mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    349
based on 2 ratings

A traditional dessert from Spain, meaning "Crown of Kings". A sweet bread decorated with candied fruit.

recipe updated 12 Nov 2025

Ingredients

  • Milk icon
    Milk
    125 g
  • Unsalted butter icon
    Unsalted butter
    75 g
  • Orange icon
    Orange
    1
  • Egg icon
    Egg
    1
  • Dried yeast icon
    Dried yeast
    15 g
  • Strong white bread flour icon
    Strong white bread flour
    350 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Egg yolk icon
    Egg yolk
    1
  • Rum icon
    Rum
    1 tablespoon
  • Orange blossom water icon
    Orange blossom water
    1 teaspoon
  • Salt icon
    Salt
    1 pinch
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Pearl sugar icon
    Pearl sugar
    as needed
  • Candied citrus peel icon
    Candied citrus peel
    as needed
  • Cherries candied icon
    Cherries candied
    as needed
  • Whipping cream icon
    Whipping cream
    200 g

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Large mixing bowl
  • kCook icon Piping bag
  • kCook icon Jug
  • kCook icon Baking tray - large

Step preview

  1. Fit the Dough Tool
  2. Add the ingredients into a jug and mix with a fork to combine
  3. Set aside to allow the yeast to activate - 2 minutes
  4. Pour the contents of the jug into the appliance bowl
  5. Add the next ingredients
  6. Knead - 1 minute, speed Min
  7. Knead - 4 minutes, speed 4
  8. Remove the Dough Tool
  9. Lightly grease a clean bowl with oil
  10. Transfer the dough into the greased bowl, cover and set aside
  11. Prove - 2 hours
  12. Line the baking tray with parchment paper
  13. Place the dough on a lightly floured work surface and knead lightly
  14. Roll the dough into a log, then shape into a circle
  15. Place the shaped dough onto prepared baking tray and cover with a damp tea towel
  16. Prove until doubled in size - 1 hour
  17. Preheat the oven - 160ºC
  18. Brush the dough with the beaten egg
  19. Decorate with fruits and sugar
  20. Bake – 25 minutes, 160ºC
  21. Remove from the oven and let cool slightly
  22. Transfer onto a cooling rack and let cool completely
  23. Clean the appliance bowl and fit the Whisk Tool
  24. Add cream into the appliance bowl, fit the splashguard
  25. Whisk – 1 minute 20 seconds, Speed Max
  26. Transfer the whipped cream into a piping bag
  27. Cut the cake in half horizontally
  28. Pipe the cream onto the bottom half of the cake
  29. Place on top the other half of the cake
  30. Serve
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