One more year in La Casa de la Panadería of the Plaza Mayor has been deliberated which is the best artisan roscón de Reyes of this Christmas. In this 6th edition of the contest held by Gastroactitud, the winner this year was Umiko, after a blind tasting of the 10 finalist roscones.
Paco Torreblanca, master pastry chef, presided over the jury along with other prominent figures such as Ricardo Vélez of Moulin Chocolat, winner in the first edition, as well as José Carlos Capel, food critic and founder of Gastroactitud, among others. Together they have awarded this Japanese restaurant that has an unorthodox pastry.
In fact, the icing and icing on this winning roscón are surprising, giving it an unusual white appearance, but very Christmas-like, and a very citric flavor. The toppings, beyond the sugar, almonds and candied fruit, are usually the point of innovation of this very Spanish pastry. Of the winning roscón, the jury highlighted “the finesse of the flavor and the good texture of the dough as the main attributes”.
The rest of the winners of the 6th Best Roscón de Reyes de Madrid Championship
In second place was the bakery Doble Uve, which came third last year, with a more classic roscón. Third place went to Brulèe, the bakery from Colmenar Viejo, which was already the winner in 2021 with its roscón covered with pistachio and candied orange.
This year Madrid Secreto participated in the semifinal (as a jury) in a blind tasting to choose among the 40 entries. The requirements for the roscones to pass the first cut are that each roscón must weigh 500 grams, be round in shape and not be filled. On the other hand, it is essential that all the ingredients are natural, and as optional extras, candied or candied fruit, vanilla or seeds, honey or orange blossom water, among others, have been admitted. The prize is 2,500 euros in Mantequerías Arias products -main sponsor of the championship- and will be donated to an NGO chosen by the winner.