Roscon de Reyes  (translation = Kings Crown) is a typical Spanish sweet bread. Adapting my friend Javier Marca’s version, I made it completely sourdough. In fact, too tired to bake after a long series of work days, I left the dough in the refrigerator for entirely two days.  The third day, I got home, shaped the very bubbly and lively dough and let if proof for another three hours.

The finished product was lovely looking. Topped with almonds and sugar,in actuality it was a frugal version of what I had made in the past. More a sourdough bread (perhaps because of the milk) citrus and cinnamon infusion permeated it, but it also offered a certain tang from the long fermentation.

Compared to my last batch, on first bite it seemed less sweet, a bit chewier, and less cakey –  maybe from my choice in bread flour. On my next batch, I may use a lower protein flour and possibly a longer final proof to let the dough spring.

Still, it is interesting how the sweet and sour combine for an almost hybrid version.