Sweets & Baking
Roscon de Reyes
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Yeast wreath with candied fruits.
Timing
- Active approx. 35 minutes
- Cooking/Baking: Baking for 25-35 minutes
- Rest/cooling: 60–90 min. first cooking; 30-45 minutes second cooking; 45 min. Cool down
- Yield: 1 wreath, about 10-12 pieces
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 565 kcal
- Protein
- ≈ 13 g
- Carbohydrates
- ≈ 88.8 g
- Fat
- ≈ 16.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g flour · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 200 ml milk · ≈ 200 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 25g yeast · ≈ 25 g · Assumed quantity / reference product
Backhefe frisch (Frischbackhefe) (R459000) - 100 g sugar · ≈ 100 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 100g butter · ≈ 100 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 2 eggs · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 100 g candied fruits · ≈ 100 g · Assumed quantity / reference product
Orangeat (R381100)
Not included in the base calculation
- 1 orange · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g flour
- 200 ml milk
- 25g yeast
- 100 g sugar
- 100g butter
- 2 eggs
- 1 orange
- 100 g candied fruits
Instructions
- Heat the milk to lukewarm and dissolve the yeast in it. Knead with flour, sugar, butter, eggs and grated orange peel to form a smooth yeast dough.
- Cover and let rise for 60-90 minutes until the volume increases significantly. Shape into a ring with a large center opening.
- Let rise on baking paper for another 30-45 minutes. Top with the candied fruits without pressing them completely into the dough.
- Bake at 180 °C top/bottom heat for 25-35 minutes and let cool for at least 45 minutes. Don't hide little surprise figures unnoticed in the pastry.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
