Rosca de Reyes
Kings' Day Bread
An orange-blossom-scented egg dough is shaped into a giant ring studded with hidden heat-safe figurines, then draped in butter-and-sugar paste strips and candied fruit before baking.
Rosca de Reyes
✦ Antes de Empezar
Before you cook
Are the figurines baked inside the rosca actually safe?
Use only heat-safe figurines, wrapping them first if the manufacturer directs — the recipe has you insert them from the underside of the shaped dough ring at evenly spaced points before the final proof and bake, so let everyone know they're in there before slicing.
Ingredientes· 11View
Dough Base
- 1 tbspActive Dry Yeast
- 1/4 cup eachWarm Water & Warm Milk
- 4 cupsAll-Purpose Flour
- 1/2 cupGranulated Sugar
- 1/2 cupUnsalted Buttersoftened
- 3Large Eggs
- 1 tbspOrange Zestessential citrus aroma
- 1/2 tspSalt
Toppings
- 1 cupCandied Fruits (Ate/Quince Paste, Cherries)sliced into strips
- 1/2 cupSugar Pasteflour, shortening, powdered sugar
- 2-3Small Plastic Baby Figureshidden inside
Instrucciones
7 pasosMezcla la masa
Mix the dough
Mix the flour, yeast, sugar, salt, zest, orange-blossom water, eggs, and milk. Knead until cohesive.
Incorpora la mantequilla
Work in the butter
Add the butter gradually and knead 10 to 12 minutes until elastic.
Deja reposar
Let it rise
Rise covered until doubled, 1 1/2 to 2 hours.
Forma la rosca
Shape the ring
Shape into a long rope and join into a large oval ring on a lined sheet. Insert the figurines from the underside at spaced points.
Prepara la pasta
Make the topping paste
Proof 45 to 60 minutes. Mix the butter, powdered sugar, and flour into a paste and shape into strips.
Decora la rosca
Decorate the ring
Brush the ring with egg wash and decorate with the paste strips and candied fruit.
Hornea y enfría
Bake and cool
Bake at 350°F (175°C) for 30 to 35 minutes. Cool before slicing.