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Home > Recipes > Spanish Epiphany Cake

Spanish Epiphany Cake




  • 500g strong white flour
  • 80g granulated sugar
  • 250mls Lukewarm milk
  • 100 grams butter, softened
  • 3 eggs
  • 10g dried yeast
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom water (optional)
  • Salt, a pinch
  • Fairway fruit and mixed peel, flaked almonds, and glacé cherries for decoration
  • A small trinket or figurine and a dried fava/broad or butter bean (optional)

For the filling:

  • 500ml whipping cream
  • 100g icing sugar
  • 1 tsp vanilla extract

For the glaze:

  • 100g icing sugar
  • 1-2 tbsp of milk


You can use a mixer with a dough hook instead of this method or my favourite the no-knead,

stretch, and fold technique if you’re used to making bread. Even laminate the butter in, if you want to take it up a notch.

  1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir until the yeast is dissolved. Allow it to rest for 5-10 minutes until it becomes frothy.
  2. Add the softened butter, eggs, orange zest, lemon zest, vanilla extract, orange blossom water (if using), and a pinch of salt to the mixing bowl. Mix well.
  3. Gradually add the flour to the mixture and mix until a sticky dough forms.
  4. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until the dough becomes smooth and elastic.  If the dough is too sticky, you can add a little more flour.
  5. Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
  6. Once the dough has risen, punch it down to release any air bubbles and transfer it to a baking sheet lined with parchment paper.
  7. Shape the dough into a ring, making a hole in the centre. Place a small trinket or figurine (wrapped in foil to prevent it from being exposed during baking) and the bean inside the dough for added fun (optional).
  8. Cover the dough with oiled cling film and let it rise again for about 30-60 minutes until it doubles in size.
  9. Preheat your oven to 180°C (350°F).
  10. Once the dough has risen again, decorate the surface with Fairway fruit and mixed peel, flaked almonds, and glacé cherries, pressing them gently into the dough. Sprinkle granulated sugar generously over the top. Spray with water or throw ice cubes into the bottom of the oven to create steam.
  11. Bake the Roscón de Reyes in the preheated oven for approximately 25-30 minutes or until golden brown and cooked through. Make sure to rotate it halfway through baking to ensure even browning.
  12. While the Roscón de Reyes is baking, prepare the filling by whipping the cream with icing sugar and vanilla extract until stiff peaks form.
  13. Once the Roscón de Reyes has cooled, slice it horizontally and fill it with the whipped cream mixture.
  14. For the glaze, combine the icing sugar with enough milk to achieve a thick, pourable consistency. Drizzle the glaze over the top of the Roscón de Reyes.

Don’t forget to remind your guests of the hidden objects in the dough if you’ve used them.

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