The Spanish serve “Roscón de Reyes” during the Christmas season, it is especially eaten at breakfast on 6 January to celebrate the Three Kings. Bakeries sell Spanish Epiphany cake with a crown inside.
This is for the person who gets the surprise inside – usually a small ceramic baby figure symbolising the baby Jesus, but other bakeable items such as rings or coins are also used.
The person who gets the piece with the little figure gets to be the king for a day. According to tradition, he is also the host and the one who brings the “Roscón de Reyes” the next year.
It is believed that the Epiphany cake originated in France. This version of the cake’s origin story is rooted in Christianity, with the name referring to the Three Kings from the Bible who came to visit the baby Jesus.
There is a story that King Louis XV of France was served a traditional rosary cake with a surprise inside by his cook to celebrate Epiphany. The surprise was a diamond medallion baked in for the king to find.
King Louis XV may have loved the idea so much that he promoted Epiphany cake within the French and European aristocracy. As Christianity spread around the world, so did the tradition of serving Epiphany cake.
It was in the 18th century that the cake finally came to Spain. The Spanish Epiphany cake was later called “Roscón de Reyes” in the national language.
However, some stories say that long before the Epiphany cake was associated with the Feast of the Epiphany, the ancient Romans had already prepared something similar. A round cake decorated with figs, honey and dates was served during the festival of the winter solstice.
We prepared our Epiphany cake with some hemp flour, and instead of a baked-in figure, our surprise was found in the form of a THC infused chocolate buttercream.
- 620g flour
- 60g hemp seed flour
- 250 ml warm milk
- 25g fresh yeast
- 120 g sugar
- 120g melted butter
- 2 eggs
- 1 egg yolk
- 10 g salt
- 3 tbsp orange flower water
- 1 orange – the zest of it
- 1 lemon – the zest of it
- Flour to work with
For the decoration:
- Candied fruit, nuts or sugar to taste
- 1 egg – beaten
First, mix the flour together with the hemp flour in a large bowl until evenly combined. Now, in another bowl, stir 3 tablespoons of the flour mixture together with the crumbled yeast and some of the warm milk until smooth and everything has dissolved. Cover the bowl with a lid and leave it in a warm place for 20-30 minutes to let the dough ferment.
Meanwhile, in another bowl, whisk the 2 eggs and the egg yolk together with the orange flower water, the melted butter, the remaining milk and the orange and lemon zest.
Salt and sugar are added to the remaining flour mixture and mixed in.
Once the yeast dough has fermented, add it to the flour in the large bowl and mix, gradually adding the wet ingredients, until the dough becomes homogeneous.
The dough is now kneaded on a floured smooth surface, adding a little flour occasionally, until the dough is shiny smooth and elastic. Once this has been achieved, the mixture is formed into a large ball, placed in a lightly greased bowl and left to rest, covered with a damp cloth, in a warm place for at least 2 hours, or until the dough has doubled in size.
Then transfer the dough back to a floured smooth surface and knead again. Now transfer the dough to a baking tray lined with baking paper and shape it into the round or oval shape of the “Roscón de Reyes”, making sure to form a large hole in the centre. It should be shaped like a large donut, -as the dough bakes in the oven, it will expand and make the hole smaller, so it is important to form it large enough from the start. This is the point where the surprise figure is traditionally placed inside the cake.
The pre-shaped cake is covered with a very damp cloth and left to rest again in a warm place for about 1 hour.
The cloth should be removed gently after the resting time as it can sometimes stick a little to the dough.
The oven is now preheated to 165°c. The heating time is used to whisk an egg and brush the “Roscón de Reyes” with it and garnish with candied fruit and, if desired, hail sugar or nut pieces.
Bake the decorated Roscón in the oven for 15-20 minutes, leave to cool and then cut in half horizontally to fill with the chocolate buttercream.
We prepared our buttercream with THC-containing canna-butter. In this case, one gram of the infused butter contains about 25 mg THC.
- 200 g chocolate
- 100 ml whipped cream
- 225 g butter
- 25 g canna-butter
- 50 g sugar
To prepare the cream, chop the chocolate, bring the cream to the boil and pour the boiling cream over the chopped chocolate. Gently stir until the chocolate has completely dissolved.
Cream the room-warm butter together with the cannabutter with the sugar and mix in the chocolate-cream sauce until an even cream is formed.
The chocolate buttercream can now be piped between the layers of the Epiphany cake using a piping bag.