Desserts > Bread

Apple-Cinnamon Rosca de Reyes Recipe

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 active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried apples
- 1 egg yolk
- 1 tablespoon water
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon ground cinnamon

Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Medium mixing bowl
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush

Step-by-step instructions:

1. In a medium mixing bowl, dissolve the yeast in the warm milk and let sit for 5 minutes until foamy.

2. In a stand mixer bowl, combine the flour, sugar, salt, cinnamon, nutmeg, cloves, and ginger. Mix together on low speed.

3. Add the softened butter, eggs, and vanilla extract to the flour mixture. Mix on low speed until the ingredients are combined.

4. Add the yeast mixture to the stand mixer bowl and mix on low speed until the dough comes together.

5. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes until it becomes smooth and elastic.

6. Place the dough in a large mixing bowl and cover with a damp towel. Let it rise in a warm place for 1 hour until it doubles in size.

7. Preheat the oven to 350°F (175°C).

8. On a lightly floured surface, roll out the dough into a rectangle shape.

9. Sprinkle the raisins, walnuts, and dried apples over the dough.

10. Roll the dough tightly into a log shape, tucking in the filling as you go.

11. Place the dough log onto a parchment-lined baking sheet and form it into a ring shape.

12. In a small bowl, whisk together the egg yolk and water. Brush the mixture over the top of the dough.

13. Bake the Rosca de Reyes for 30-35 minutes until it is golden brown.

14. In a small mixing bowl, whisk together the powdered sugar, milk, and cinnamon to make the glaze.

15. Once the Rosca de Reyes has cooled slightly, drizzle the glaze over the top.


Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.

Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 65g
Protein: 10g
Sodium: 300mg
Sugar: 25g

Substitutions for ingredients:
- You can use any type of dried fruit or nut in place of the raisins and walnuts.
- If you don't have dried apples, you can use fresh apples that have been peeled and chopped.

Variations:
- You can add a small plastic baby figurine inside the Rosca de Reyes before baking to represent the baby Jesus.
- You can add a layer of cream cheese or dulce de leche to the filling for added richness.

Tips and tricks:
- Make sure the yeast is fresh and not expired for the best rise.
- If the dough is too sticky, add a little more flour until it becomes easier to handle.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.

Storage instructions:
Store the Rosca de Reyes in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat, place the Rosca de Reyes in a 350°F (175°C) oven for 5-10 minutes until warm.

Presentation ideas:
Serve the Rosca de Reyes on a large platter with a dusting of powdered sugar and cinnamon.

Garnishes:
Garnish with fresh fruit, such as sliced apples or oranges.

Pairings:
Serve with hot chocolate or coffee.

Suggested side dishes:
Serve with a side of whipped cream or vanilla ice cream.

Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
- If the dough is too dry, add a little more milk or water until it becomes more pliable.

Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing the recipe.

Food history:
Rosca de Reyes is a traditional Mexican pastry that is typically served on January 6th to celebrate the Epiphany.

Flavor profiles:
This Rosca de Reyes has a sweet and spicy flavor with notes of cinnamon, nutmeg, cloves, and ginger.

Serving suggestions:
Serve the Rosca de Reyes as a dessert or breakfast pastry.

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Region: Mexican

Taste: Sweet, Spicy, Fruity, Cinnamon, Cinnamon-Y