roscón

Roscón is a ring-shaped sweet bread or pastry traditional in Spain and in several Latin American countries. Made from an enriched yeast dough, it is rolled into a circular form with a hollow center and often flavored with citrus zest or orange blossom water. After baking, the surface is brushed with sugar glaze and decorated with candied fruits, and it may be dusted with sugar or sugar pearls. Some varieties are filled with crema pastelera, nata, or chocolate.

Roscón de Reyes, the best-known version, is associated with Epiphany celebrations on January 6. The dough is typically sweet and airy, and the final product is commonly decorated with colorful candied fruit representing jewels. A small figurine and sometimes a dried bean are baked inside; the finder of the figurine is named king or queen for the day, while the person who finds the bean may assume a traditional duty or cover the cost of the next roscón, depending on regional custom.

In Mexico and other countries, a similar rosca de reyes is part of Epiphany festivities. A baby Jesus figure is often baked inside, and whoever finds it is expected to organize or host celebrations on Día de la Candelaria (February 2). Regional fillings and decorations vary, reflecting local tastes and seasonal fruits.

Historically, roscón derives from medieval European baking traditions in which ring-shaped cakes symbolized cycles of the year. The name comes from rosco or rosca, meaning ring. The contemporary roscón blends rustic breadmaking with festive presentation and interprets local customs across regions.