Recipe for the Roscón de Reyes de Panem, the Best Artisan Roscón de Madrid

Last December the fourth edition of the Championship was held Best Artisan Roscón in Madrid, a contest that Gastroactitud organizes and that aims to promote the artisan elaboration of this traditional Christmas sweet. Well, the artisan bakery MASTER He won the award as his Roscón de Reyes was the best valued by the jury. It should be remembered that just a few months before, the same master craftsmen won another award, the Contest Best Artisan Butter Croissant 2021. If you do not know this bakery in the Madrid neighborhood of Retiro, in this post we explain what hands are behind it extraordinary workshop.

Now what we want is to share the recipe for the Roscón de Reyes de Panem, the Best Artisan Roscón de Madrid, that we have been able to know in Gastroactitude. And even though we have just celebrated Three Kings Day and we still have half a roscón of the two we made for this January 6, we promise that we are going to put the Garcia brothers’ recipe into practice, it is a different formula, a different preparation than the that we normally do, and how we like to try … We have the perfect excuse to do, at least a couple of Roscones de Reyes more (ingredients can be reduced proportionally to make less batter). And you, do you dare to try this roscón with sourdough, long fermentation, aromas of orange, lemon, orange blossom and rum…?


For the emulsion
  • 300 grams of butter
  • 50 grams of orange juice
  • 250 grams of sugar
  • 100 grams of orange blossom water
  • 30 grams of rum
  • 2 orange zest
  • 1 lemon zest
  • 1 vanilla bean.
For the Roscón
  • 1 kilo of flour t45
  • 450 grams of egg
  • 15 grams of salt
  • 450 grams of the emulsion
  • 10 grams of fresh yeast
  • 40 grams of sourdough
  • 280 grams of the emulsion at the end of mixing.


For the emulsion

Mix the butter with the sugar. Once assembled, add the citrus zest, vanilla and the rest of the emulsion ingredients. Keep beating until you get a homogeneous mixture. Film and reserve at 3 ° C.

For the Roscón

Base temperature 50 ° C.

Add all the ingredients in the mixer (except the last part of the emulsion), 3 minutes in 1st speed, 25 minutes in 2nd speed approximately. When all the ingredients are mixed well and the gluten has developed, finish adding all the emulsion. Temperature of the dough at 23 ° C, and consistency of the soft dough.

Ferment in blocks at room temperature for two hours, and then 12 hours at 3 ° C. Divide into 500-gram pieces and bowl. Stand for 30 minutes.

Form and roll out in the shape of a thread, and leave to ferment for 4 hours at 26 ° C. Brush with an egg and decorate with sugar and almond granules. Bake for 14 minutes at 170 ° C in an air oven.

Finishing and presentation

Decorate the freshly baked roscón with candied orange and let it cool.

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