A bit of history: from ancient festivities to the roscón’s crown
The origin of the roscón is usually explained as a tradition that blends ancient celebrations with customs that evolved over time. It often refers to the Roman Saturnalia and the game of choosing a “king” by luck (sometimes with a dried bean), an idea that fits perfectly with what we still do today when the figurine or the bean appears inside the roscón.
The tradition is also linked to French influences connected to Epiphany, with crown-shaped cakes and the gesture of hiding a “prize” inside. In Spain, the roscón eventually became the star sweet of January 6th, Three Kings’ Day, and it grew especially popular from the 19th century onwards.
Beyond pinpointing an exact “birth date,” what really matters is that the tradition kept the best parts: a sweet bread shaped like a crown (hence the ring shape), decorated like jewels, and a playful family ritual that turns slicing it into a small lottery.
The tradition in Spain: Three Kings’ Eve, January 6th, and the drama of the bean
In many households, the roscón appears at two key moments: on the night of January 5th, after the Three Kings Parade, or on the morning of the 6th, as a long breakfast or early afternoon snack. And it’s almost always enjoyed with something on the side: thick hot chocolate, coffee, or whatever suits the moment, but always with the idea of sharing.
Then there’s the ritual that never fails: the figurine and the bean. Traditionally, whoever finds the figurine is “crowned” (often with an actual paper crown if there are children around), while the person who gets the bean faces the “penalty.” Depending on the family, that might mean paying for the roscón or being in charge of buying it the following year. This playful element is so closely tied to the roscón that if you buy one without a surprise inside, it feels like a chapter is missing.
The two ingredients that make the difference: candied fruit and orange blossom water
I won’t mince words here: if you want a roscón that really tastes like a roscón, there are two things that are neither mere “decoration” nor a “whim.” They are part of the flavour and the memory, which is why you notice immediately when they’re missing.
The first is candied fruit, because it’s not just about colour. Candied/glacé fruit is part of the roscón’s collective imagination: it gives that festive “crown” look and, above all, adds a sweet, slightly citrusy contrast that balances the dough. Candied orange, in particular, works beautifully with the aroma of citrus zest and gives each bite a little spark. And let’s be honest: in most homes, it’s the first thing to disappear from the roscón when someone says, “I’ll just have a tiny piece.” In our shop you’ll find a perfect option to decorate it the traditional way: candied fruit (Garrido candied orange quarters).
The second is orange blossom water. It’s that clean, floral aroma which, when properly measured, turns a sweet dough into a true “roscón” rather than just a plain bun. It’s the detail that transports you straight to a neighbourhood bakery in the days leading up to Three Kings’ Day—you smell it before you taste it. At home, it’s important to use food-grade orange blossom water (not cosmetic) and to measure carefully, because it’s powerful: too much and it overpowers everything else; too little and you can tell something’s missing. You can find it at www.yourspanishcorner.com: Agua de Azahar Carmencita.
And then there’s the third big topic, the one that divides families with surprising ease: the filling. A traditional roscón can be eaten plain (and some people argue that this is the best way to appreciate the crumb and aromas), but Spanish bakeries have long embraced filled versions that are now almost “classics” in their own right: whipped cream, truffle (cream with chocolate), custard, or even brûléed custard. Beyond that, you’ll often find other fillings depending on the region or bakery: chocolate, chantilly cream, egg yolk cream, angel hair squash, or nut-based creams like almond. If you’re filling it at home, the trick for a neat result is simple: wait until the roscón is completely cool, slice it horizontally with a serrated knife, and fill it using a piping bag or spatula without crushing the crumb. And if you don’t want to choose, a “half and half” (for example, cream and truffle) is usually the ultimate peacekeeper at the table.
Roscón de Reyes recipe: basic steps as in our YouTube video
On our channel you can watch the full recipe in video form (with the step-by-step process exactly as shown): 100% homemade Roscón de Reyes recipe. And so you have it handy while shopping for ingredients or organising yourself in the kitchen, here are the steps laid out clearly (the same workflow we follow at home when we want a light, aromatic roscón).
1) Prepare and activate the yeast
Warm a little milk (lukewarm, not hot) and dissolve the yeast in it with a pinch of sugar. Let it rest until you see it activate (bubbling or foaming slightly). This start ensures the fermentation gets off to a strong beginning.
2) Mix the dry ingredients and add the aromatics
In a large bowl, combine the flour with the sugar and salt. Then add the eggs and the orange zest (or lemon zest as well, if you like a more pronounced citrus note).
3) The key moment: orange blossom water
Add the orange blossom water to the mixture (along with the wet ingredients). There’s no need to overdo it—the important thing is that it’s there and that it’s good quality. That fragrance is part of the roscón’s identity.
4) Add the butter and knead patiently
Incorporate the butter little by little and knead until you get a smooth, elastic dough. This is the stage that often separates a merely “correct” roscón from one that’s truly light and fluffy: the dough needs work and time to become fine and manageable.
5) First rise: let the dough work its magic
Cover the bowl and let it ferment in a warm place until it doubles in size. This isn’t about the clock—it’s about the dough. When you see it clearly puffed up and airy, you’re ready to move on.
6) Shape the ring
Turn out the dough, gently degas it (without roughly knocking all the air out), and shape it into a ring. A classic tip to stop the hole from disappearing in the oven is to make it larger than you think you need—it will shrink as it rises and bakes.
7) Second rise: now shaped like a roscón
Place the ring on a baking tray lined with parchment paper, cover it, and let it rise again. This second rise is what gives the roscón its lightness and that beautiful, shreddable crumb when you slice it.
8) Glaze and decorate the traditional way
Brush with beaten egg for a shiny finish, then decorate with candied fruit and sugar. This is where candied orange really shines, because as well as looking great, it complements the citrus aromas of the dough perfectly. If you want to play it safe: candied orange for decorating the roscón.
9) Baking and cooling
Bake until golden brown and fully cooked. Let it cool on a wire rack. If you’re going to fill it (with cream, truffle, custard), always do so once it’s completely cool.
10) The figurine and the bean
If you want to follow the full tradition, add the figurine and the bean (well wrapped) so that cutting the roscón becomes the fun moment everyone waits for.
You can also follow this recipe step by step on our YouTube channel with our friend, Chef Pacuco.
Homemade roscón tips that really help
There’s no need to complicate things with overly technical methods to get a better result. With these ideas, you’re usually on the right track:
Natural aroma over “essences”
Food-grade orange blossom water is the most direct shortcut to that authentic roscón flavour. At home, the goal isn’t for it to “smell like perfume,” but to have that subtle floral background that reminds you of a bakery in January.
Don’t rush the rises
If the dough hasn’t fermented properly, the roscón will turn out denser. Give it time and you’ll see the difference.
Decorate confidently, but with intention
Candied fruit isn’t just for looks. When it’s well distributed, every slice has something special. And if there are children around (or adults with a childlike spirit), colour is part of the ritual.
Making it outside Spain without losing your mind
If you’re abroad, the hardest part usually isn’t finding flour or butter. What’s tricky is getting the ingredients that really deliver “the flavour”: decent candied fruit and food-grade orange blossom water. That’s why, as Three Kings’ Day approaches, many people plan ahead and create their own little “Spanish corner” in the kitchen.
And hey, it’s perfectly fine if your first roscón doesn’t turn out like one from a bakery. Homemade roscón has something the store-bought version doesn’t: the smell filling the house while it rises, the suspense of “will it rise?”, and that moment of slicing it open and inspecting the crumb as if you were judging a treasure.
Do you dare to make it? Share photos of your Roscón de Reyes with us!!!