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 orange zest
- 1 teaspoon vanilla extract
- 1/4 cup candied orange peel
- 1/4 cup candied citron peel
- 1/4 cup raisins
- 1/4 cup sliced almonds
- 1 egg yolk
- 1 tablespoon water
- 1 small figurine or coin (optional)
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, yeast, and salt. Mix on low speed until well combined.
2. Add the butter, warm milk, eggs, orange zest, and vanilla extract. 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 the candied orange peel, candied citron peel, raisins, and sliced almonds. Mix on low speed until the fruit and nuts are evenly distributed throughout the dough.
5. Transfer the dough to a large mixing bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 1-2 hours, until it has doubled in size.
6. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
7. Once the dough has risen, punch it down and shape it into a ring. If using a figurine or coin, tuck it into the dough so that it is hidden.
8. Place the ring on the prepared baking sheet. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the ring.
9. Bake for 30-35 minutes, until the rosca is golden brown and sounds hollow when tapped.
10. Let the rosca cool completely on the baking sheet before serving.
- Time:
Preparation time: 2 hours 30 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 350
- Fat: 13g
- Carbohydrates: 51g
- Protein: 8g
Substitutions for ingredients:
- Candied orange peel and citron peel can be substituted with dried fruit such as cranberries or apricots.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
- Replace the raisins with chopped dates for a sweeter flavor.
- Use a different type of dried fruit or nut for a unique twist.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- If the dough is too sticky, add a little more flour.
- Let the dough rise in a warm, draft-free place for best results.
Storage instructions:
- Store the rosca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the rosca, place it in a 350°F oven for 5-10 minutes, until warmed through.
Presentation ideas:
- Dust the rosca with powdered sugar before serving.
- Place a small figurine or coin on top of the rosca as a decoration.
Garnishes:
- Fresh fruit such as berries or sliced oranges.
- Whipped cream or vanilla ice cream.
Pairings:
- Hot chocolate or coffee.
Suggested side dishes:
- None, as the rosca is typically served on its own.
Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm, draft-free place.
- If the rosca is too dry, brush it with a little melted butter before serving.
Food safety advice:
- Make sure the dough is cooked through before serving.
- If using a figurine or coin, make sure it is small and doesn't pose a choking hazard.
Food history:
- Rosca de Reyes is a traditional Mexican bread that is typically eaten on January 6th to celebrate the Epiphany.
Flavor profiles:
- Sweet, fruity, and nutty.
Serving suggestions:
- Serve the rosca with hot chocolate or coffee for a traditional Mexican breakfast or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican