It is the sweet of Christmas, with permission of nougat and marzipan.
It has been in the showcases of pastry shops for weeks and it is difficult to wait for Twelfth Night to enjoy it.
And although on the outside everyone can have a pass,
when it comes to tasting it the differences are abysmal
.
Here we have selected some of the most desired in the capital.
They are made with first-class raw materials,
have long fermentations
and slow production processes
behind
.
There is no shortage of good butter, vanilla and orange blossom water.
PANDOMÈ
It is the first artisan bakery with a workroom -barely 15 square meters- within a market in Madrid.
At the helm is Domenico Rosso, an Italian who came to Spain 14 years ago
and, after working in international NGOs, decided two ago to open his business.
"The quality raw material is key. I use good flours, butter from the Italian Alps, fresh eggs, vanilla pods from Madagascar ...".
Let the dough rest cold for 24 hours.
"So that the roscón is made slowly and takes all the flavor".
He also uses "orange blossom water Luca de Tena de Sevilla".
The result is flawless.
It has individual roscones that cost 3 euros / 3.5 with filling.
Those of 1/4, 8.50 and 11 with filling, and those of half a kilo, 16 and 19 euros.
Address
: Tirso de Molina Market.
Urraca Street, 15. Telephone: 691 17 81 75.
La Duquesita and her roscones, a classic of these dates.
THE DUQUESITE
It is one of the reference pastry shops in the city.
And the roscón wins addicts year after year.
The good work of Oriol Balaguer is behind this bun made with a base of brioche dough and covered with candied fruits and almonds.
Its aroma of orange blossom and butter is a classic of these dates
.
Reservations are recommended, as is the case with their panettones.
The prices: the 1/4, 14 euros and 24 with filling, and the 1/2 kilo, 26 euros and 36 euros with filling.
Address
: Fernando VI, 2. Telephone: 91 3O8 O2 31.
The roscones from Moulin Chocolat can now be reserved.
MOULIN CHOCOLAT
Ricardo Vélez is the pastry chef behind this place located in front of the Retiro that has been sweetening our lives in the best possible way for years.
His roscón is always at the top of the rankings and never disappoints
.
The brioche dough, the natural orange blossom water from the centennial Luca de Tena factory, the aged rum and the orange peels are the basis of its production.
They have it without filling, with cream, toasted yolk and truffle.
If the client wishes, it can be accompanied by candied fruits.
They have a single size of half a kilo: 23 euros and with filling, 34. Reservation is recommended.
Address
: Alcalá, 77. Telephone: 91 431 81 45.
Balbisiana roscones must be reserved because they fly.
BALBISIAN
Paula Babiano's cakes at home have become a claim for parties and celebrations.
It started serving only in Madrid, but
with the pandemic it expanded horizons and already serves all of Spain
.
On these dates, the roscones take center stage.
They make them every day in their workshop and they arrive home spongy and in perfect condition.
As they have a limited production, it is advisable to reserve because they fly.
Snooping around their website is a temptation.
Cream filling costs 30 euros.
Pan Delirio's was voted Best Artisan Roscón of 2020.
DELIRIO BREAD
The Cocheteux family has turned their roscones into one of the hallmarks of the house, which opened its first store in Madrid three years ago.
It was chosen as the Best Artisan Roscón in Madrid in 2020. Its secret, beyond the sourdough and the first-class raw materials, is the elaboration "through a delicate process, natural and artisan, with the same care with which it is made. at home,
without preservatives and without additives, with long fermentation and cold rest
".
They already have the reservation service open and this year home deliveries will only be made in Madrid and within the M40.
Address
: Juan Bravo, 21 / Professor Waksman 8. Telephone numbers: 91 268 05 88/91 173 96 51.
The roscón from Babette's oven.
THE BABETTE OVEN
The project by Beatriz Echeverría and Carla Medrano presents this year its most special version of the roscón de Reyes.
They have been working on it since September with the illusion of surprising the fans of this bun.
This Christmas it is presented in a round format
instead of an oval one, and a mold is incorporated that, in addition to modifying the aesthetics, favors the development of an exquisite crumb.
The decoration, made in the workshop itself, includes sugar and cold candied orange that helps to preserve the aroma.
The ceramist Bárbara Acosta signs the surprises of the roscones and the illustrator Juliana Salcedo the decoration of the boxes and the cards.
The half kilo cost 20.95 euros and can already be booked on the bakery website.
Address
: Serrano, 162 / Ayala, 79 / Ramón de Santillán, 15 / Joaquín Lorenzo, 4. Telephone: 911419649.
According to the criteria of The Trust Project
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