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 tablespoon active dry yeast
- 1 teaspoon salt
- 1/2 cup sliced almonds
- 1/4 cup candied fruit (optional)
- 1 egg yolk, beaten
- 1 tablespoon water
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, yeast, and salt.
2. Add in softened butter, warm milk, eggs, orange zest, and orange juice. Mix on low speed until a dough forms.
3. Increase speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Add in sliced almonds and candied fruit (if using) and knead for another minute until they are evenly distributed.
5. Cover the dough with a damp towel and let it rise in a warm place for 1 hour.
6. Preheat oven to 350°F (175°C).
7. Line a baking sheet with parchment paper.
8. Remove the dough from the bowl and shape it into a ring, making sure to pinch the ends together to form a complete circle.
9. Place the ring on the prepared baking sheet and let it rise for another 30 minutes.
10. Brush the top of the ring with the beaten egg yolk and water mixture.
11. Bake for 25-30 minutes or until golden brown.
12. 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 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F (175°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 390
Total fat: 16g
Saturated fat: 7g
Cholesterol: 79mg
Sodium: 278mg
Total carbohydrates: 52g
Dietary fiber: 2g
Sugar: 15g
Protein: 9g
Substitutions for ingredients:
- Almonds: You can substitute sliced almonds with chopped pecans or walnuts.
- Candied fruit: If you don't have candied fruit, you can use raisins or dried cranberries instead.
- Orange juice and zest: You can substitute orange juice and zest with lemon juice and zest.
Variations:
- Chocolate Rosca de Reyes: Add 1/2 cup of chocolate chips to the dough and sprinkle cocoa powder on top before baking.
- Cinnamon Rosca de Reyes: Add 1 tablespoon of ground cinnamon to the dough and sprinkle cinnamon sugar on top before baking.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Knead the dough until it becomes smooth and elastic.
- Let the dough rise in a warm place to activate the yeast.
- Brush the top of the Rosca de Reyes with egg wash to give it a shiny finish.
- Serve with hot chocolate or coffee.
Storage instructions:
Store the Rosca de Reyes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, preheat oven to 350°F (175°C) and place the Rosca de Reyes in the oven for 5-10 minutes until warm.
Presentation ideas:
- Dust with powdered sugar before serving.
- Place a small figurine or plastic baby inside the Rosca de Reyes before baking.
- Serve on a decorative platter.
Garnishes:
- Sliced almonds
- Candied fruit
- Powdered sugar
Pairings:
- Hot chocolate
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the Rosca de Reyes is browning too quickly, cover it with aluminum foil and continue baking.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before starting.
- Use a food thermometer to ensure the internal temperature of the Rosca de Reyes reaches 190°F (88°C) before removing from the oven.
Food history:
Rosca de Reyes is a traditional Mexican pastry that is typically served on January 6th to celebrate the Epiphany, also known as Three Kings' Day. The Rosca de Reyes is shaped like a crown to represent the crown of the three wise men who visited baby Jesus.
Flavor profiles:
The Rosca de Reyes has a sweet and nutty flavor with hints of orange.
Serving suggestions:
Serve the Rosca de Reyes as a dessert or breakfast pastry.
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Region: Mexican