Spanish Three Kings Cake
Ingredients
- 300 gWheat flour (high-protein)
- 12 gFresh baker's yeast
- 75 mlMilk (lukewarm)
- 75 gSugar
- 60 gButter (softened)
- 2 pcEgg (for the dough)
- 10 mlOrange blossom water
- 1 pcCitrus sinensis (L.) Osbeck (unwaxed, for zest)
- 1 pcLemon (unwaxed, for zest)
- 3 gSalt
- 40 gCandied fruit
- 20 gAlmonds (sliced)
- 1 pcDried broad beans
Method
A golden, soft brioche ring, topped with candied fruit and sliced almonds. Its fine, tender crumb carries orange and lemon zest with a clear note of orange blossom; coarse sugar adds a crisp finish.
- 1
Dissolve the yeast in the lukewarm milk. In a large bowl, combine the flour, sugar and salt. Add the egg, orange blossom water and both citrus zests, then pour in the yeast mixture. Mix until no dry flour remains.
- 2
Knead until the dough is uniform, then work in the soft butter a little at a time. Continue for 10–15 minutes, until the dough is smooth, elastic and begins to pull away from the sides of the bowl.
- 3
Cover the bowl and leave the dough in a warm place for about 2 hours, until it has doubled in size.
- 4
Gently press the air from the dough and shape it into a ball. Make a hole in the centre and stretch it into a ring. Tuck the dried bean underneath the dough. Set the ring on a parchment-lined tray, cover and leave to rise for about 1 hour, until visibly puffed.
- 5
Heat the oven to 180°C. Beat the remaining egg and brush it gently over the ring. Arrange the candied fruit, sliced almonds and sugar on top. Bake for 20–25 minutes, until evenly golden. Transfer to a wire rack and leave to cool.
Frequently asked questions
How do you get this dish right?
- Keep the milk lukewarm, not hot; excess heat can weaken the yeast before kneading begins.
- Wait until the dough is cohesive before adding the butter, then work it in gradually to maintain elasticity.
- To check the rise, press a fingertip lightly into the dough. The indentation should spring back slowly, not vanish at once.
How long does this dish keep?
Best eaten on the day it is baked, once cooled. Wrap leftovers well and keep at room temperature for up to 2 days; warm briefly in a low oven.
