Helen_Helen ("rrr") Thompson (Lessy)

The roscón de reyes is notoriously difficult to make at home and takes a long time. As a result, most people outsource theirs to the experts. Starting in the fall, bakeries throughout Spain see thousands of orders for roscones from locals eager to reserve theirs in time. As for when to eat the roscón, that depends on who you ask. Some families dig into theirs as soon as they get home from the Three Kings Day parade on January 5. Others have it for breakfast on the morning of the 6th, and still others hold off until afternoon on Three Kings Day to have it for merienda, or the midday snack around 6 p.m. Roscones can come in several different varieties, all of them delicious. Some are plain and come without any filling. Others contain fresh whipped cream, chocolate truffle cream, or even candied spaghetti squash (it’s better than it sounds!). In addition, you’ll find two plastic-wrapped figurines inside the roscón: a dried fava bean and a small king-shaped figurine. Whoever gets the slice of the cake with the small king is the “king” or “queen” of the banquet. As a result, this person will have good luck for the rest of the year. Many roscones come with a paper or cardboard crown