One more year, Christmas is reaching its last dates celebrating the last festivity:

Three Kings Day


A day of illusion for the little ones, who wake up on

January 6

waiting for the gifts that their Majesties of the East have left them.


Three Kings Day

is also linked to a sweet: the

roscón de Reyes


A bun flavored with orange blossom water that delights young and old alike.

There are many people who decide to

buy the roscón de Reyes

in the different food chains.

And it is normal to look for the highest quality and the

best roscón de Reyes in supermarkets


The best supermarket roscones

As happened last year, the

best roscón de Reyes

for the OCU is the one from

El Corte Inglés

(17 euros/kg), due to its good tasting results, good general quality and for being well decorated with cherries and orange (without strident colors) and with almonds and sugar in its proper measure.

The one from

El Corte Inglés

, with a score of 62, is closely followed by the roscón from Reyes de Alcampo, with 60, and from Eroski with 56.

In fourth place is the

Roscón de Reyes from Lidl,

with 55 points, which

stands out for its price

, 7.99 euros/kg, in a year in which this sweet has risen by 24% on average, so this dessert has the

lowest price of the roscones

analyzed, with an acceptable quality, good decoration with varied fruit.

In the middle of the table is that of Aldi, with 53 points, followed by that of Carrefour, with 50.

Already in the lower part are Mercadona, Dia and Ahorramas, with 45, 34 and 33 points, respectively.

Roscones de Reyes from supermarkets: real cream, but excess additives

In the analysis, the OCU has indicated that the most notable aspect this year in these

roscones de Reyes

is the regular use of

authentic cream in the filling

, except in the Mercadona roscón.

However, OCU continues to detect an

excessive presence of additives


Although their number has been reduced from 15 to 11, on average, it is common to find colorings (especially in candied fruit), preservatives, emulsifiers and texture agents, often added in order to withstand freezing and subsequent thawing to the which they have been subjected.

A treatment that would explain why the almond is in many cases soft instead of crunchy.

Regarding the

tasting test

, the pastry chefs have pointed out that none of the buns resembles the traditional roscón, being more of a light brioche, flooded, in some cases, with excessively intense and unpleasant aromas.

The best, those with light citrus aromas, but, above all, those made with butter.

And it is in this tasting test where the main differences are usually detected.

In this way, OCU has recommended

checking the label for the absence of vegetable fats

such as palm, palm kernel, coconut or rapeseed, prioritizing those whose filling is exclusively whipped cream and the bun is made with butter.

According to the criteria of The Trust Project

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