Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 eggs
- 1/4 cup orange zest
- 1/4 cup orange juice
- 1/4 cup dry active yeast
- 1 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup raisins
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, butter, warm milk, eggs, orange zest, orange juice, yeast, and salt. Mix on low speed until a dough forms.
2. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Add the sliced almonds and raisins to the dough and knead for another minute until they are evenly distributed.
4. Place the dough in a large mixing bowl and cover it with plastic wrap. Let it rise in a warm place for 1-2 hours until it doubles in size.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Punch down the dough and shape it into a ring, making sure to seal the ends together. Place the ring on the prepared baking sheet.
7. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the ring.
8. Bake the Rosca de Reyes for 30-35 minutes until it is golden brown and sounds hollow when tapped.
9. Let the Rosca de Reyes cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Rising time: 1-2 hours
Cooking time: 30-35 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one large Rosca de Reyes, which serves 8-10 people.
Nutritional information:
Calories: 398
Fat: 13g
Saturated Fat: 6g
Cholesterol: 68mg
Sodium: 247mg
Carbohydrates: 61g
Fiber: 3g
Sugar: 17g
Protein: 10g
Substitutions for ingredients:
- You can use any type of nuts or dried fruit in place of almonds and raisins.
- You can use orange extract instead of orange zest and juice.
Variations:
- You can add a small plastic baby figurine inside the Rosca de Reyes before baking to symbolize the baby Jesus.
- You can decorate the Rosca de Reyes with candied fruit or powdered sugar.
Tips and tricks:
- Make sure the milk is warm but not hot, as hot milk can kill the yeast.
- Let the dough rise in a warm place, such as a turned-off oven or a sunny spot in your kitchen.
- To prevent the Rosca de Reyes from burning on the bottom, place the baking sheet on the middle rack of the oven.
Storage instructions:
Store the Rosca de Reyes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Rosca de Reyes, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes until warmed through.
Presentation ideas:
Serve the Rosca de Reyes on a large platter and decorate it with candied fruit and powdered sugar.
Garnishes:
Candied fruit, powdered sugar, whipped cream, or fresh berries.
Pairings:
Hot chocolate, coffee, or tea.
Suggested side dishes:
None.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes easy to handle.
- If the Rosca de Reyes is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough to prevent the spread of bacteria.
Food history:
Rosca de Reyes is a traditional Mexican sweet bread that is typically eaten on January 6th to celebrate the Epiphany, or the arrival of the Three Kings.
Flavor profiles:
The Rosca de Reyes has a sweet and nutty flavor, with hints of orange and cinnamon.
Serving suggestions:
Cut the Rosca de Reyes into slices and serve it as a dessert or breakfast pastry.
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Region: Mexican