Epiphany is a day full of hope and joy for the little ones in the house, and those who are not so little. A day where toys and gifts are the protagonists of the day, although so is its typical sweet: the Roscón de Reyes. A dessert that holds surprises, since according to tradition, whoever gets the king will be crowned as such. Different luck will befall whoever has the bean, since they will have to pay for the roscón next year.
The sweet will be in Lanzarote's bakeries from Thursday afternoon. For this reason, at Lolita they have been preparing it for a week. More than thirty people have participated in the preparation of the 3,000 units that they will sell on Epiphany. A Roscón that looks delicious and is filled with cream, truffle or custard.
This pastry shop has been baking Roscones de Reyes for ten years and, as its manager, Ricardo Martín, comments, they have a special secret. "Lolita's Roscón differs from that of other pastry shops because, in addition to making them with natural ingredients, the important thing is the love that is put into its preparation."
But in addition to the love with which the Roscones de Reyes are made, the artisanal work and the ingredients used are the real responsible for its delicious flavor. "The sweet is made with a dough of yeast, egg and sugar, in an artisanal way," says Martín. "In addition, we also add a small decoration that is based on a selection of candied fruits."
After kneading, decorating and baking them, the Roscones de Reyes are cut in half and filled with cream, truffle or custard. A process that culminates with the strategic placement of the surprises it contains: the king and the bean. Afterwards, these desserts are transferred to the refrigeration chambers where they rest at a temperature of minus 20 degrees to ensure their correct conservation. A delicious bite that will end up in many of the homes in Lanzarote, presiding over the traditional Epiphany table.
