Rosca de reyes
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|Alternative names||Rosca de reyes|
|Place of origin||Spain|
Rosca de Reyes, 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, 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. The figurine of 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.
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 and Belgium, a similar pastry, known as a galette des 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 into the year with their King Cake, a rich yeasted bread decorated with colored sugar and eaten throughout Carnival season, which begins on Epiphany and ends on Mardi Gras.