Rosca de reyes

Roscón de reyes

Majorcan roscón
Alternative names Rosca de reyes
Course Dessert
Place of origin Spain, France
Cookbook: Roscón de reyes  Media: Roscón de reyes
Catalan tortell
King and bean from inside a Spanish Rosca de Reyes.

Roscón de reyes or rosca de reyes (kings' ring) is a Spanish and Spanish American king's cake pastry traditionally eaten to celebrate Epiphany. In Catalonia, it is known as tortell. In southern France where it is also eaten, it is known as Gâteau des Rois, Corona dels Reis or Reiaume.

Although the name indicates that it should be round, the roscón de reyes generally has an oval shape due to the need to make cakes larger than 30 cm (12 inches) across for larger parties. Recipes vary from country to country. For decoration, figs, quinces, cherries or dried and candied fruits are used.

It is traditionally eaten on January 6,[1] during the celebration of the Día de Reyes (literally "Kings' Day"), which commemorates the arrival of the three Magi or Wise Men. In most of Spain, Spanish America, and sometimes, Hispanic communities in the United States, this is the day when children traditionally get presents, which are attributed to the Three Wise Men (and not Santa Claus or Father Christmas). In Spain before children go to bed, they leave a dish filled with biscuits and a few glasses of water for the three wise men and the camels they ride on.

The tradition of placing a trinket (a figurine of the Christ child) in the cake is very old.[2] The baby Jesus hidden in the bread represents the flight of the Holy Family, fleeing from King Herod's Massacre of the Innocents. Whoever finds the baby Jesus figurine is blessed and must take the figurine to the nearest church on February 2 (Candlemas Day, Día de la Candelaria). In the Mexican culture, this person has the responsibility of hosting a dinner and providing tamales and atole to the guests. In U.S. communities with large Mexican and Mexican-American populations, such as Los Angeles, San Diego, San Jose, Dallas and Chicago, the celebration includes the Mexican hominy stew pozole, which is made for all one's neighbors.

Variations

In Spain, roscones bought in pastry shops have a small figure hidden inside, either of a baby Jesus or little toys for children, as well as the more traditional dry fava bean. Whoever finds the figure is crowned "king" or "queen" of the celebration, whereas whoever finds the bean has to pay for the next year's roscón or Epiphany party.

In Galicia and Argentina, there is a similar tradition of eating the rosca on January 6, although no figurine is included. A similar version of the pastry with whole eggs baked on top is served on Easter as rosca de Pascua.

In some places, the roscón de reyes is replaced by panettone, also baked with trinkets inside.

In northern France, a similar pastry known as a galette de rois (made with puff pastry and almond cream) is eaten on Epiphany, and in the US, the formerly French and Spanish city of New Orleans continues this tradition later in the year with their King Cake, a rich yeasted bread decorated with colored sugar and eaten before Mardi Gras.

See also

Notes

  1. ↑ "Rosca de Reyes is a Mexican Tradition". blog.mexgrocer.com. Retrieved 6 January 2016.
  2. ↑ Hoffmann, Ingrid (2008). "Three Kings Bread: Rosca de Reyes". Food Network. Retrieved 7 July 2015.

References

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