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 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon anise seeds
- 1/2 cup dark chocolate chips
- 1 egg yolk, beaten
- 1 tablespoon water
- 1/4 cup candied fruit (optional)
- 1/4 cup sliced almonds (optional)
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, cinnamon, nutmeg, and anise seeds. Mix on low speed until combined.
2. Add the softened butter, warm milk, eggs, and vanilla extract to the bowl. 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 is smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours, until it has doubled in size.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a long rope and shape it into a ring, pinching the ends together to seal.
7. Place the chocolate chips in the center of the ring, spreading them out evenly.
8. Fold the dough over the chocolate chips, pinching the edges together to seal.
9. Place the rosca de reyes on the prepared baking sheet.
10. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the rosca de reyes.
11. If desired, decorate the rosca de reyes with candied fruit and sliced almonds.
12. Bake for 25-30 minutes, until the rosca de reyes is golden brown and sounds hollow when tapped.
13. 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: 2 hours and 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 1 large rosca de reyes, serving 8-10 people.
Nutritional information:
Calories per serving: 410
Fat: 17g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 290mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 17g
Protein: 9g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use semi-sweet or milk chocolate chips instead of dark chocolate chips.
- You can omit the candied fruit and sliced almonds if desired.
Variations:
- Instead of chocolate chips, you can fill the rosca de reyes with a mixture of cream cheese and sugar.
- You can add orange zest to the dough for a citrusy flavor.
- You can use different spices, such as cardamom or ginger, to flavor the dough.
Tips and Tricks:
- Make sure your yeast is fresh and active for the best rise.
- Don't over-knead the dough, as this can make it tough.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
- Let the dough rise in a warm, draft-free place for the best results.
- Brush the egg wash over the dough gently to avoid deflating it.
Storage Instructions:
Store the cooled 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 350°F (180°C) oven for 10-15 minutes, until warmed through.
Presentation Ideas:
Serve the rosca de reyes on a large platter, dusted with powdered sugar.
Garnishes:
Decorate the rosca de reyes with candied fruit and sliced almonds before baking.
Pairings:
Serve the rosca de reyes with hot chocolate or coffee.
Suggested Side Dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting Advice:
- If the dough doesn't rise, it may be too cold or the yeast may be inactive.
- If the dough is too dry, add a little more milk. If it's too sticky, add a little more flour.
- 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 any equipment used in the recipe thoroughly before and after handling food.
- Store the rosca de reyes in an airtight container at room temperature for up to 3 days.
- If the rosca de reyes smells or looks off, do not eat it.
Food History:
Rosca de reyes is a traditional Mexican sweet bread that is typically eaten on January 6th to celebrate the Epiphany, or Three Kings' Day. The bread is shaped like a ring to symbolize the infinite love of God, and is often filled with a small figurine or coin to represent the baby Jesus.
Flavor Profiles:
This recipe has a sweet, buttery flavor with a hint of cinnamon and nutmeg, and a rich chocolate filling.
Serving Suggestions:
Serve the rosca de reyes as a dessert or snack, with hot chocolate or coffee.
Related Categories
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Region: Mexican
Taste: Sweet, Rich, Chocolatey, Fruity