Where to buy the best artisan roscón in Madrid? How much does it cost? Chef and master pastry chef Oriol Balaguer bakes for La Duquesita (at Fernando VI, 2, in the capital) this glory recognized as the best of 2025, thanks to the finesse and elegance of its flavor; the good texture of the dough, the aromas and a perfectly integrated fruit finish. The avalanche of demand has been such that you have to reserve to purchase one. Prices: 300 grams, 18 euros; with cream, truffle or toasted yolk filling, 28 euros; the 550 gram format, 32 euros; and with fillings, 38 euros.
In Babette’s Oven, master baker Beatriz Echeverría He pampers his creations with top quality ingredients: real butter, organic citrus fruits, orange blossom water from Luca de Tena and organic eggs from Bgüe. The orange takes center stage both in its zest, which provides a fresh aroma, and in the decoration in thin cold-candied slices to retain juiciness. In crown version, 29 euros. As individual roscón balls (from €2.95 to €7.5 depending on size). It can be reserved at elhornodebabette.com.
We celebrate the seventh anniversary from the Madrid workshop Pan.Delirio with a three-day roscón preparation: it has sourdough, slow fermentations and top quality raw materials (certified flours without additives, artisan butter, milk, eggs, orange blossom water, organic raw orange blossom honey, sugar, yeast, salt, and grated orange and lemon peel). The fermentation and rising of the masses are carried out at optimal temperatures to achieve the perfect texture. The golden color is given by the oven time. With candied fruit, sugar and natural almonds. Price: 25 euros half a kilo; and 45 euros per kilo. More information at pandelirio.es.
More options. The Lamucca Group and its workshop, En Brutoin the Salesas neighborhood, makes one of the ten best in Madrid, according to last year’s ranking. The recipe is signed by Daniela G. Leyton, one of the group’s pastry chefs. It has fresh organic eggs, artisanal French butter emulsified with orange zest, cane sugar, orange blossom water and the best Spanish organic flours. It is decorated with nougat garnish and candied orange. “They are the aromas and flavors that have accompanied me in the most beautiful moments of my life,” commented its creator. With organic fresh cream or the classic, without filling. In the Lamucca Group restaurants. Prices: 500 grams, 30 euros; 33 with cream; 250 grams, 16. Also, in individual mini format.
Rum, water and touch of orange blossom
Vienna Capellanes, in Madrid, plans to produce more than 80,000 roscones to say goodbye to the year. Its history dates back to the reign of Louis XV, when a Saxon cook introduced this peculiar dessert to celebrate Epiphany Day. This tradition reached Spain where it established itself as one of the most familiar. In Vienna Capellanes is made with strong flour, butter, sugar, salt, lemon and orange zest, yeast, liquid egg, rum, water and a touch of orange blossom. In addition to the classic cream, cream or truffle fillings, they offer the Baileys rosconcito, with flavored cream and a caramelized milk chocolate bath.
Faced with its great competitor at this time, the panettone, the roscón continues to be the king. This is demonstrated by the Amazon Fresh study on its consumption, which reveals that 46% of those surveyed prefer sweet bagels, 15% opt exclusively for panettone; and the rest, opt for both sweets. In terms of formats, cream or truffle fillings seduce 57%.
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