How hard is it to make a Traditional Three Kings Day Roscon at Home?

Let's be honest—by January 6th, I'm running on fumes. Christmas has drained me, but tradition (and my daughters) demands Roscón de Reyes! Thank goodness for the trusty Thermomix, the savior of exhausted cooks and bakers everywhere. Please don't judge me.

Start the project on the 5th! Following the trusted recipe of one of Spain's trusted Thermo Queens Rosa Ardá found here. Don't forget the orange zest and a splash of orange blossom water because that's what makes it authentic (or so the tradition insists).

Hit the button and let the Thermomix knead while you collapse on the sofa, doomscrolling.

When final dough has risen, I shape it into a ring by placing a metal ring inside. I bake it with the ring since a roscon without a hole or with a tiny hole looks bad. I don't hide a trinket inside as there are so many dentist in my family that frown on this tradition.

Decorate with glazed fruits (the ones from El Corte Inglés are top notch) in a pattern that looks elegant. Sprinkle some wet sugar on top because more is more in this case. Think of your roscón as a little girl going to La Feria for the first time with her flamenco dress, her zapatos de tacón and all the accesories under the sun including the mole.

The result? A delicious Roscón that looks homemade with love—or exhaustion. Serve with hot chocolate like Valor.