Desserts > Cake > Traditional Cakes

Coconut 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
- 1/2 cup shredded coconut
- 1/4 cup orange zest
- 1/4 cup rum
- 1/4 cup warm water
- 1 packet active dry yeast
- 1 tsp salt
- 1 egg yolk
- 1 tbsp water
- 1/2 cup candied fruit (optional)

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

Step-by-step instructions:

1. In a small bowl, mix together the warm water and yeast. Let it sit for 5 minutes until it becomes frothy.

2. In the bowl of a stand mixer, combine the flour, sugar, butter, warm milk, eggs, shredded coconut, orange zest, rum, and salt. Mix on low speed until the ingredients are combined.

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

4. Knead the dough with the dough hook attachment for 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a large mixing bowl and cover it with a damp towel. Let it rise in a warm place for 1-2 hours until it doubles in size.

6. Preheat the oven to 350°F (180°C).

7. Line a baking sheet with parchment paper.

8. Punch down the dough and shape it into a ring. Place it on the prepared baking sheet.

9. If using candied fruit, arrange it on top of the dough ring.

10. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the dough.

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

12. Let it 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: 1-2 hours
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.

Nutritional information:
Calories per serving: 365
Fat: 13g
Carbohydrates: 53g
Protein: 8g
Sodium: 295mg
Sugar: 16g

Substitutions for ingredients:
- Instead of shredded coconut, you can use coconut flakes or coconut milk.
- Instead of orange zest, you can use lemon zest or lime zest.
- Instead of rum, you can use brandy or orange juice.
- Instead of candied fruit, you can use raisins or chopped nuts.

Variations:
- You can add a filling to the Coconut Rosca de Reyes, such as cream cheese, dulce de leche, or Nutella.
- You can sprinkle cinnamon sugar on top of the egg wash before baking.
- You can make mini Coconut Rosca de Reyes by dividing the dough into smaller portions and shaping them into individual rings.

Tips and tricks:
- Make sure the yeast is fresh and active before using it.
- The dough should be smooth and elastic before letting it rise.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Brush the egg wash evenly over the dough to ensure a golden brown crust.
- Let the Coconut Rosca de Reyes cool completely before slicing it.

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

Reheating instructions:
To reheat the Coconut Rosca de Reyes, place it in a preheated oven at 350°F (180°C) for 5-10 minutes until it is warm.

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

Garnishes:
Garnish the Coconut Rosca de Reyes with fresh fruit, such as sliced oranges or strawberries.

Pairings:
Serve the Coconut Rosca de Reyes with a cup of hot chocolate or coffee.

Suggested side dishes:
Serve the Coconut Rosca de Reyes with a side of whipped cream or vanilla ice cream.

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the Coconut Rosca de Reyes is browning too quickly, cover it with foil and continue baking.

Food safety advice:
- Wash your hands before handling the dough.
- Use a clean surface to knead the dough.
- Make sure the Coconut Rosca de Reyes is fully cooked before serving.

Food history:
Coconut Rosca de Reyes is a traditional Mexican sweet bread that is typically served on January 6th to celebrate the Epiphany, also known as Three Kings' Day.

Flavor profiles:
Coconut Rosca de Reyes has a sweet and nutty flavor with a hint of citrus.

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

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Region: Mexican

Taste: Sweet, Coconutty, Rich, Moist, Aromatic