Corona de la Almudena: Madrid Sweet Bread Ring Cake (54 characters) 2026

The Corona de la Almudena is a sweet bread ring baked in Madrid every November 9 to honor the city's patron saint. Its shape and look recall the classic roscón de Reyes, but there are key differences: no orange blossom water, no candied fruit, and a slightly denser, less airy crumb. Instead, this ring is split and filled with whipped cream or pastry cream, and often brushed with syrup for extra sweetness.

The dough itself is simple to work with and calls for everyday ingredients: flour, butter, sugar, milk, yeast, salt and eggs. What matters most is respecting the rising times, so the dough absorbs all the flavor of the citrus zest and butter. The hole in the center also needs to be generous before baking, otherwise it closes up in the oven and you lose the crown shape.

In Madrid it is traditional to enjoy this ring on the Day of the Almudena for breakfast, as a dessert, or as an afternoon merienda alongside a cup of hot chocolate.

Ingredients for Corona de la Almudena

This recipe makes 12 servings of the sweet bread ring.

• 125 g butter, at room temperature
• 125 g sugar
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 600 g wheat flour
• 12 g dry baker's yeast
• 4 g salt
• 180 ml milk, at room temperature
• 2 medium eggs
• 1 small egg
• 2 tablespoons sliced almonds
• 400 ml heavy whipping cream (35% fat)
• 40 g powdered sugar

How to Make Corona de la Almudena Step by Step

1. Mix the Butter with Sugar and Zest

In a bowl, mix 125 g of room-temperature butter with 125 g of sugar, 1 tablespoon of orange zest and 1 tablespoon of lemon zest. Set the mixture aside.

2. Combine the Dry Ingredients

Place 600 g of wheat flour, 12 g of dry baker's yeast and 4 g of salt in a bowl and mix them together.

3. Add the Milk, Eggs and Butter and Knead

Slowly pour in 180 ml of room-temperature milk and 2 medium eggs while you begin to knead, then add the butter mixture. Knead by hand or with a stand mixer until you get a smooth, even dough. By hand, this takes about 15-20 minutes with a few rests in between; the dough starts out sticky but gains elasticity as you go. With a stand mixer, 10 minutes on medium speed is enough.

4. Let the Dough Rise Until Doubled

Shape the dough into a ball, cover it with a cloth and let it rest for 1 hour, or as long as needed until it doubles in volume.

5. Shape the Ring

Turn the ball out onto a tray lined with a silicone mat or parchment paper and make a hole in the center with your hand. Widen the hole with both hands to form the ring. Ours is 23 cm across with a 10 cm inner hole, which keeps it from closing during baking.

6. Second Rise, Egg Wash and Almonds

Cover the ring with a cloth and let it rise again for 60-90 minutes, until it has almost doubled in size. With 15 minutes to go, preheat the oven to 180 °C. Brush the ring with 1 beaten small egg and cover it with 2 tablespoons of sliced almonds.

7. Bake and Cool

Bake the Corona de la Almudena at 180 °C for 30 minutes, until golden. Once baked, let it cool completely on a wire rack.

8. Fill with Whipped Cream

Whip 400 ml of heavy cream with 40 g of powdered sugar using a whisk. Cut the ring in half horizontally and fill it with the whipped cream using a piping bag fitted with a star nozzle.

9. Serve the Corona de la Almudena

Cover the Corona de la Almudena with the top half and it is ready to serve.

Tips for the Best Corona de la Almudena

Choose the Right Flour

Common wheat flour from any supermarket works well, but check the protein content on the label: it should be at least 9%. That level gives the dough enough structure to hold its shape and support the cream filling without turning tough.

Respect the Rising Times

Both rises matter for flavor, not just volume. Give the dough the full hour on the first rise and 60-90 minutes on the second, and the crumb will absorb the butter and citrus zest far better. Rushing this stage leaves you with a bland, tight ring.

Keep the Center Hole Wide

The dough expands inward as it bakes, so make the hole generous before it goes into the oven. A wide opening at the start is what guarantees a proper crown shape once the ring has risen and browned.

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