Homemade recipe by Roscon de Reyes with pine nuts and almonds


Where is the homemade Roscón de Reyes, which those who sell us in the confectioneries take away and I no longer tell you those who sell us in the supermarkets ….

Home Roscon de Reyes

The first time I made Roscón de Reyes, it was a bit chaotic, as I watched the dough rise all day. Now it’s normal, knead it and don’t worry about levado times, because you already know the result.

You will surely notice something “strange” in this Roscón de Reyes, it lacks candied fruit. We don’t like it at home and as we have to remove it every year, this year we changed it for something that was more at hand, cedar nuts and almonds.

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Homemade recipe by Roscon de Reyes with pine nuts and almonds

Where is homemade Roscón de Reyes, which those who sell us in confectioneries take away and I no longer tell you those who sell in big stores …

Homemade recipe by Roscon de Reyes with pine nuts and almonds

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Pre-dough or sourdough:


  1. Beat with a fork, in a bowl, all the ingredients until integrated. Cover with plastic wrap and let it rest at room temperature until it doubles in size, about half an hour or so.

  2. Meanwhile, prepare the rest of the Roscon de Reyes dough.

  3. Crush the sugar in the Thermomix cup until it turns into powdered sugar.

  4. Add the orange and lemon peels and crush again, along with the sugar, for 1 minute at a speed of 5-7-10.

  5. Then add the milk, honey, rum and orange water, program 3 minutes at 37 °, speed 2.

  6. Add the oil and reprogram at the same time, the same temperature and the same speed.

  7. Without stopping Thermomix, we include the eggs one by one through the mouth as they integrate into the dough.

  8. Add the dough with sourdough or sourdough and mix everything at speed 4.

  9. Add the flour, along with a teaspoon of salt, stir for a few seconds at speed 6 and then knead quickly for about five minutes.

  10. If you need to add more flour because you will see that the dough is somewhat liquid, make it little by little, a tablespoon at a time, the same if you need to add more liquid you will need to add very little by little and it is at room temperature or slightly warm.

  11. When you see the dough begin to separate from the walls of the Thermomix glass, stop, put the cup down and cover the machine with a kitchen towel or plastic bag. Let it rest until the glass is lifted from the lid, between an hour and a half and two hours.

  12. When the dough comes out of the cup, remove it with a spatula and place it on a lightly floured surface. Knead well to degas it and knead by hand.

  13. This step is important because the dough should ultimately be soft but not sticky. The surest thing is that in this process you need to add a little more flour, as always, little by little, until the dough sticks to your hands or the countertop.

  14. When kneading, it is very useful to have a spatula or scraper that allows you to separate the dough from the hob without the need to add more flour, as kneading the dough binds more and becomes more manageable.

  15. Form the ball with the dough and place it in a large bowl or saucepan. Cover again with a towel and leave to rise at room temperature for another hour and a half, more or less, until it doubles in volume again.

  16. Once the rising time has elapsed, we prepare the oven tray with silpat paper or grease.

  17. Knead the dough again, this time a little, just enough to form the mixture. At this point, you decide if you want a large Roscón de Reyes, like the one in the picture (15 or 20 people), or divide the dough in two and form a roscon with one piece, and the other freezes it for another occasion.

  18. We shape Roscona by forming a hole in the center and stretching the dough. “With the left hand in the roscón hole and the right hand on the outside, we go home and shape at the same time.”

  19. After forming the roskona, paint the top with a beaten egg and cover it again. This time we cover it with plastic wrap or greased plastic so that it lights up for the third and last time.

  20. Let it stir for another hour and before the third lift is finished and it doubles in size again, we preheat the oven to 200º (up and down with air, if your oven has one).

  21. Place a small bowl filled with water at the base of the oven so that the dough is hydrated during cooking.

  22. When it doubles in size, remove the plastic that covers it, repaint with the beaten egg, being very careful not to squeeze the brush too much and garnish to taste with candied or candied fruit, almonds, pine nuts or nuts and sugar soaked in a few drops of water. of orange blossom (sugar should be moistened).

  23. Place the pan with the roskona in the oven, in the second slot, starting from the bottom, lower the temperature to 180º and bake for 25 minutes.

  24. Be careful not to bake too much, if it does, place aluminum foil on the roscón until it is done cooking.

We take it out, let it harden, serve it on a tray and enjoy the homemade Roscón de Reyes.


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