Description
Rosca de Reyes is a traditional Mexican sweet bread ring celebrated on Three Kings Day (Epiphany) on January 6th, decorated with candied fruits and almonds, and often hiding a small figurine.
Ingredients
- 1 envelope active dry yeast
- 1/4 cup warm water (105-115°F)
- 1/3 cup + 1 tablespoon granulated sugar, divided
- 1/3 cup warm milk (105-115°F)
- 1 cup (2 sticks) unsalted butter, softened and divided
- 4 1/2 cups all-purpose flour, divided
- 5 large eggs, room temperature, divided
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 4 teaspoons pure orange extract
- 1/2 cup confectioners’ sugar
- 1 egg yolk
- Assorted candied dried fruits (cherries, figs, oranges, etc.) for decoration
- Sliced almonds for garnish
Instructions
- Begin by activating the yeast: sprinkle it over warm water in a small bowl, then stir in 1 tablespoon of granulated sugar. Let this mixture stand for 5-10 minutes until it becomes foamy.
- In a separate medium bowl, combine 3/4 cup (1.5 sticks) of the softened butter with warm milk, stirring until the butter has melted. Set this aside.
- In a large mixer bowl equipped with a dough hook, combine 2 cups of flour, the remaining 1/3 cup granulated sugar, 4 eggs, 1 teaspoon of cinnamon, and the salt. Mix on low speed for 1 minute until well blended.
- Add the activated yeast mixture, the milk and butter mixture, and the orange extract to the mixer. Beat for 2 minutes.
- Gradually incorporate 2 cups of the remaining flour, beating for another 2 minutes. The dough should be soft and slightly sticky.
- Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until it’s smooth and elastic, feeling soft and slightly tacky.
- For the topping, combine confectioners’ sugar and the remaining 1/4 cup (1/2 stick) softened butter. Mix with your fingers to form a paste, then add enough flour to achieve a Play-Doh-like consistency. Divide this mixture into 5-6 balls.
- Roll each ball into a 3×1.5-inch strip or press between parchment paper to form thin circles for decoration.
- Shape the kneaded dough into a large ring on a greased baking sheet, ensuring a hole in the center. Hide a small, heatproof figurine (baby Jesus) within the dough if desired, a traditional element.
- Preheat your oven to 350°F (175°C).
- Whisk the remaining egg until well blended to create an egg wash. Brush this over the dough ring.
- Arrange the prepared sugar paste strips decoratively on the dough ring. Garnish with an assortment of candied fruits and sliced almonds.
- Bake for 25-35 minutes or until the bread is golden brown and sounds hollow when tapped.
- Allow the Rosca de Reyes to cool completely on a wire rack before serving.
Notes
- Traditionally, the person who finds the hidden figurine is responsible for hosting the next celebration on Candlemas.
- Serve with hot chocolate or coffee for an authentic experience.
- Ensure the figurine is heatproof to avoid melting during baking.