The history of rosco de reyes

The 'Roscón de Reyes' is one of the most iconic sweet treats of Christmas in Spain, a tradition that accompanies the celebration of the arrival of the Three Wise Men every 6th of January. Although its distant origins are linked to the Roman Saturnalia, in Spain the custom truly gained strength from the 18th century onwards, when the 'roscón' arrived at the court of Philip V following his coronation as the first Bourbon king, importing the tradition from the French court, where it was known as 'gâteau des Rois'.

The tradition of the 'roscón' in Spain became established as a way of celebrating the Christian Epiphany, marking the moment when the Three Wise Men visit the baby Jesus. Within this context, the 'roscón' evolved from a simple sweet bun into a festive symbol full of rituals, such as hiding a dried bean inside and, later, a porcelain or plastic figurine. According to custom, whoever finds the figurine is crowned the 'king' of the celebration, while whoever finds the bean must pay for the 'roscón' the following year.

Throughout much of the 19th century and the early 20th, the 'roscón de Reyes' in Spain was traditionally prepared without any filling and simply decorated with candied fruits and sprinkled sugar, representing the jewels and treasures offered by the Three Wise Men. The dough, made with flour, milk, butter, sugar and yeast, retains a texture similar to brioche, with the distinctive aroma of orange blossom water marking this tradition.

It wasn’t until the mid-20th century, with the industrialisation of bakeries, that the 'roscón' began to transform. In cities like Madrid, Seville and Barcelona, master pastry chefs started adding fillings such as whipped cream, truffle or pastry cream, adapting the classic bun to modern palates. These variations quickly became part of family tradition, to the point where it is now common to choose between 'plain' or 'filled' 'roscones'.

The evolution did not stop there: in recent decades, the 'roscón de Reyes' has undergone a true gastronomic revolution in Spain. Artisan and signature patisseries have introduced gourmet fillings such as hazelnut praline, nougat cream, chocolate ganache, and innovative toppings including glazes, nuts, or personalised decorations, always preserving the festive essence of this tradition.

Today, the 'roscón de Reyes' in Spain is much more than a sweet treat: it is a ritual that marks the end of the Christmas season and gathers family and friends around the table. From the most classic versions to the most creative, the 'roscón' remains an unmistakable symbol of Spanish gastronomic culture, blending centuries of history with a passion for pastry-making.