The Roscón de Reyes is the protagonist of all January 6, at least in countries such as Spain and Mexico. It is a dessert covered with sugar, fruit in syrup and sometimes nuts. It can be prepared without filling or filling with marzipan. If it is not filled, it can be opened in half (once it is cooked) and filled with cream or chocolate cream, to make it even more delicious. The recipe that I propose, today is for a super healthy Roscón, gluten-free and without sugar. It is excellent and fluffy although slightly more dense than the classic one. I suggest filling it with the ganache that I explain in this recipe.
This sweet, apart from being a perfect dessert, is a guardian of traditions. Here in Spain, before putting the roscón in the oven, you have to hide a king figure and a dry fava bean hides in the dough; whoever finds the king is given a cardboard crown and whoever finds the bean will have to bring the roscón the following year. In Mexico, my friend Alice told me that they hide several little Jesus figures and whoever finds it has to invite everyone to his house to eat tamales on the days of Candelaria (February 2).
If you know more traditions linked to this sweet, please tell me in the comments, I think it’s the most interesting 🙂
Roscón de Reyes sin gluten
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Ingredients
- 5/6 cup of buckwheat flour
- 5/6 cup tapioca flour
- 1/2 cup of brown rice flour
- 45 gr of ghee
- 1/2 cup of coconut sugar
- 1 whole egg
- 25gr of fresh yeast
- 1/2 cup of warm water (to undo the yeast)
- 1/4 cup of almond milk
- 5 gr of xanthan
- 10 gr of psyllium husk powder
- To decorate:
- 2 slices of orange
- 1 tablespoon of birch xylitol
- 1/2 teaspoon of cinnamon
- 2 tablespoons of almond milk
- 1/4 cup chopped or sliced almonds
- Little figures of Jesus or 1 King and 1 dry fava bean
- Chocolate ganache (optional)
Instructions
- It is best to prepare the dough the night before: in a large bowl, mix flour, xanthan, psyllium husk and coconut sugar very well.
- Put the yeast in 1/2 cup of warm water and stir until the yeast dissolves completely. Join the water with yeast to the flour mixture. Stir with a spatula.
- Also, join the beaten egg and the almond milk with the dough and keep working with the spatula until the ingredients are thoroughly absorbed.
- When all the ingredients are absorbed, a more sticky and less homogenous will be formed. Work it with your hands until it starts to become homogeneous and to become smoother. At this point, it will not stick so much anymore.
- Add the ghee in pieces and work the dough with your hands until the ghee has been completely absorbed and a perfectly smooth dough is left.
- Form a ball with the dough, put it in the big bowl, cover it on the contact with plastic wrap and let it rest, inside the oven off, at least 8 hours (or even better all night).
- The next morning, the dough will have grown. There may be some small crack in your mass, it is normal.
- Cut two thin slices of orange, cut them in half, put them on a baking sheet lined with baking paper and sprinkle with cinnamon. Bake 10 minutes at 350ºF (180ºC).
- Put the dough on top of a smooth surface and form a chunky string of dough. If you’re not going to fill it with this chocolate ganache, it’s your time to hide what you want in the dough. Make sure that the dolls are well hidden with the dough because during the cooking the dough could be opened a little.
- Join the two ends of the cord to form the roscón. Make sure you join the dough well with your fingers, make sure there are no marks left.
- Put your roscón on a tray lined with baking paper and decorate it. With a brush, paint the surface with almond milk, sprinkle with 1 teaspoon of xylitol, place the orange slices and chopped almonds.
- Bake the roscón at 320ºF (160ºC) for 40 minutes. If you think it will brown very quickly, you can put a sheet of baking paper on top.
- Before removing the roscón, make the test of the toothpick. Take it out of the oven and let it cool.
- If you are going to stuff it with this chocolate ganache, when it’s cold, open the roscón in half, like a sandwich. Cover the base with the chocolate ganache, hide the dolls, and place the top of the Roscón.