Desserts > Cake > Mexican Desserts

Chocolate Chip 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 orange juice
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup candied fruit (optional)
- 1 egg yolk, beaten (for egg wash)

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

Step-by-step instructions:

Dough:
1. In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5 minutes until the yeast is activated.
2. Add in the flour, salt, eggs, butter, vanilla extract, and orange juice. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Add in the chocolate chips and candied fruit (if using) and mix until well-distributed.
5. Transfer the dough to a large mixing bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours until it doubles in size.

Shaping:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Punch down the dough and divide it into 3 equal parts.
3. Roll each part into a long rope and braid them together to form a circular shape.
4. Pinch the ends together to seal the circle and tuck them underneath.
5. Place the Rosca de Reyes on the prepared baking sheet and let it rise for another 30 minutes.
6. Brush the top of the Rosca with egg wash and decorate with additional chocolate chips and candied fruit.
7. Bake for 25-30 minutes until golden brown.


- Time:
Preparation time: 2 hours 30 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings

Nutritional information:
- Calories: 442
- Fat: 16g
- Carbohydrates: 67g
- Protein: 9g

Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Brown sugar can be used instead of granulated sugar.
- Margarine can be used instead of unsalted butter.
- Almond milk can be used instead of orange juice.
- White chocolate chips or chopped nuts can be used instead of chocolate chips.
- Dried fruit can be used instead of candied fruit.

Variations:
- Rosca de Reyes can be filled with cream cheese, dulce de leche, or Nutella.
- The dough can be flavored with cinnamon, orange zest, or almond extract.
- The chocolate chips can be replaced with raisins or chopped dried apricots.

Tips and tricks:
- Make sure the yeast is fresh and active before using it.
- Knead the dough until it becomes smooth and elastic.
- Let the dough rise in a warm place to ensure it doubles in size.
- Decorate the Rosca with additional chocolate chips and candied fruit before baking.
- Serve the Rosca 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 the Rosca, wrap it in foil and bake in a preheated oven at 350°F (180°C) for 10-15 minutes.

Presentation ideas:
- Place the Rosca de Reyes on a decorative platter and sprinkle with powdered sugar.
- Add a small figurine or toy inside the Rosca for a traditional touch.
- Serve the Rosca with a side of whipped cream or vanilla ice cream.

Garnishes:
- Powdered sugar
- Chocolate chips
- Candied fruit
- Whipped cream

Pairings:
- Hot chocolate
- Coffee
- Tea

Suggested side dishes:
- Fruit salad
- Green salad
- Scrambled eggs

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of 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 manageable.
- If the Rosca is browning too quickly, cover it with foil and continue baking.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the Rosca in an airtight container to prevent contamination.

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

Flavor profiles:
- Sweet
- Chocolatey
- Fruity

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

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Region: Mexican

Taste: Sweet, Buttery, Chocolaty, Nutty