Roscón de Lañas is a centuries‑old Galician sweet bread that originated in the village of Lañas. It has been baked for generations to celebrate the Epiphany and other festive occasions, symbolizing abundance and community. The recipe reflects Galicia’s rural heritage and its love for buttery, aromatic pastries.

In Lañas the classic version is flavored with anise and lemon zest, while nearby towns may add orange zest or a light glaze of sugar. Some villages shape the roscon into a crown, whereas others keep a simple round loaf. The core ingredients stay the same, but subtle flavor tweaks reflect local tastes.

During Los Reyes, Roscón de Lañas is traditionally served warm, sliced thick, and brushed with a thin layer of clarified butter. It is often accompanied by a cup of strong Galician coffee or a glass of sweet wine. Families may hide a small figurine inside, and the person who finds it is crowned king for the day.

Roscón de Lañas is most closely linked to the Feast of the Three Kings (Epiphany), but it also appears at weddings, baptisms, and local fairs in Galicia. Its sweet, festive nature makes it a staple for any celebration that calls for a special dessert.

Roscón de Lañas exemplifies Galicia’s tradition of rich, buttery pastries that use local ingredients like clarified butter and anise. It sits alongside other iconic Galician sweets such as Tarta de Santiago and Bica, highlighting the region’s preference for dense yet airy textures and aromatic flavors.

The authentic recipe calls for strong flour with wheat germ, fresh eggs, granulated sugar, lemon zest, anise, and clarified cow butter (manteca de vaca clarificada). Modern bakers may substitute clarified butter with high‑quality ghee, use a mix of all‑purpose flour with added protein, or replace lemon zest with orange zest while keeping the flavor profile recognizably Galician.

Common pitfalls include over‑kneading the dough, which can toughen the crumb, and not giving the preferment enough time to develop flavor. Using cold butter instead of room‑temperature clarified butter can prevent proper incorporation, and baking at too high a temperature can darken the crust before the interior is fully cooked.

The preferment creates a light, cotton‑like crumb by developing gluten and flavor before the final mix, which is essential for the airy texture of Roscón de Lañas. It also enhances the aroma of anise and lemon, giving the traditional Galician roscon its distinctive depth that a straight dough cannot achieve.

The Roscón de Lañas is done when the crust turns a deep golden‑brown and the loaf sounds hollow when tapped on the bottom. Internally, the crumb should be light, airy, and spring back slightly to the touch, resembling a soft cotton ball. An internal temperature of about 95 °C (203 °F) confirms full doneness.

The YouTube channel opelouro specializes in authentic Galician home cooking, focusing on traditional techniques and regional ingredients. Its philosophy is to preserve culinary heritage while offering clear, step‑by‑step guidance so viewers can recreate classic dishes such as Roscón de Lañas with confidence.