This Lotus Biscoff three kings day bread is to die for! This type of bread is a traditional bread we eat all over most of Spanish-speaking countries in the world. And this is because this tradition, and this traditional day, come, originally, from Spain.
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This type of bread, like a lot of spanish desserts or sweet breads, call for orange in the recipe. Meaning, the dough itself is aromatized with orange. I have always found that really interesting. In Spain, they almost always (at least when it comes to traditional recipes done the traditional way) use some type of citric, to give that extra flavor, smell and overall scent.
So, it can actually be lemon or orange, or something similar. I find it really interesting. Because I know that traditionally in other countries we have our own special things we do, such as this one. Different things that is of course.
All that to say that this bread has that oarangy scent most of us love and that feels like home somehow. It is delicious!
As you have seen by now, this is not, however, the traditional recipe to make a three kings day bread. You find the classic recipe for a three kings day bread (Rosca de Reyes) here.
I do have to say though. Since this recipe comes from Spain, but then travelled all the way to a bunch of different countries all over the world, there are a lot of different versions of it in each country.
Here, you will find the Mexican version of Rosca de Reyes, made the Mexican way (which is more like a milk bread type of thing) and flavored with Lotus Biscoff. Could it get better than this?
I am curious now, as to how people make and eat, and how they celebrate this day around the world, if you even do! Let us know down in the comments.
If you like this recipe, please go checkout our classic three kings day bread recipe. Truly wonderful!
Ingredients
Method
- In a medium bowl place the warm milk with the yeast and mix with a spoon. Let it sit for 10 minutes so the yeast activates.
- Separately, on the clean kitchen counter place the flour with the sugar, salt and powdered milk and mix. Make a hole in the center and add the eggs, egg yolks and the yeast mixture. Also add in the orange zest and vanilla extract.
- Using your hands, start to integrate everything from the outside in to form the dough. Knead by beating and folding the dough over itself for 10 minutes until it comes together better.
- Stretch the dough a little with your hands and add in the butter (which should be soft) in the center. Knead by folding in the edges of the dough so that the butter stays in the center.
- Keep on kneading, this time for 15-20 minutes. The dough will feel very sticky but it is important not to add more flour and to knead it by beating it against the counter and folding it over itself. If it sticks to much just use a kitchen scraper to help it easier to knead (the whole kneading process can also be done in a mixer with the dough hook on).
- Cover the dough with a little vegetable oil, place it in a bowl and cover it with kitchen plastic wrap and a kitchen towel. Let it rest in a slightly warm place for 2 hours until it doubles in size.
- In a large bowl add the butter with the flour, powdered sugar and egg yolk. Mix with a rubber spatula or with your hands until you get a smooth dough. Cover the bowl with kitchen plastic wrap and set aside in the refrigerator until needed.
- Once the dough has doubled in size, place it on a clean, previously floured surface and roll it out using a rolling pin to form a large rectangle of approximately 23 inches (60 cm) long x 7.80 inches (20 cm wide).
- Place the Lotus Biscoff cream on top of the dough and spread in a horizontal line along the rectangle. The line should run from side to side over the 23 inches (60 cm), and aligned in the center of the 7.80 inches (20 cm) side of dough.
- Carefully roll the rectangle lengthwise over itself to form a tight roll and then pinch the edges a little to avoid the roll from unrolling . By moving the roll, stretch it out for it to be even longer until you get a roll that is about 35 inches (90 cm) long.
- Place the roll of dough on a large tray with parchment paper underneath, trying to give it an oval shape and keeping the edges down. Bring the ends of the roll together to form the bread without losing its shape. The best way to do this is by opening one of the edges of the dough, and putting the other end inside, and pinching the dough over itself.
- Cover the bread with kitchen plastic wrap and let it rest for about 1 hour until it doubles in size. Preheat the oven to 356º F (180° C) for 10 minutes before the end of the resting time.
- Remove the topping dough from the refrigerator and cut into 6 equal-sized portions. Use a rolling pin or your hands to roll out each portion of dough to form rectangles approximately 4 inches (10 cm) long by 1.60 inches (4 cm) wide.
- Once the dough has doubled in size once more, brush it with the beaten egg and place the topping dough rectangles on top symmetrically, leaving space between each other.
- Sprinkle the entire surface of the bread with a little white sugar (or only the dough topping) and bake it at 356º F (180° C) for 30 minutes or until it turns golden brown. When it is ready, take it out of the oven and let it cool down.
- Place the rest of the toppings, drizzling the melted Lotus Biscoff butter and the crushed cookies on the left dough spaces. Then it is ready to cut and eat!
Tried this recipe?
Let us know how it was!
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