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 tbsp active dry yeast
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1 egg yolk
- 1 tbsp water
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, and salt. 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 a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out the dough into a rectangle shape.
7. Spread the Nutella evenly over the dough, leaving a 1-inch border around the edges.
8. Roll up the dough tightly, starting from the long side, and pinch the edges to seal.
9. Form the dough into a ring shape, tucking the ends underneath.
10. Place the ring on the prepared baking sheet and let it rise for another 30 minutes.
11. In a small bowl, whisk together the egg yolk and water.
12. Brush the egg wash over the top of the rosca.
13. Bake for 25-30 minutes, or until the top is golden brown and the bread is cooked through.
14. Let the rosca cool for 10 minutes before slicing and serving.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 54g
Protein: 8g
Sodium: 290mg
Sugar: 19g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almond butter or peanut butter can be used instead of Nutella for a different flavor.
Variations:
- Add chopped nuts or dried fruit to the Nutella filling for added texture.
- Use different flavors of spread, such as raspberry or caramel, for a unique twist.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a soft and fluffy rosca.
- Let the dough rise in a warm place to ensure it doubles in size.
- Use a sharp knife or scissors to make a small cut in the dough before baking to prevent it from cracking.
Storage instructions:
Store the leftover rosca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the leftover rosca in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Serve the rosca on a platter and sprinkle powdered sugar over the top for a festive look.
Garnishes:
Add fresh berries or whipped cream to the top of the rosca for added flavor and presentation.
Pairings:
Serve the rosca with a cup of hot chocolate or coffee for a delicious breakfast or dessert.
Suggested side dishes:
Serve the rosca with a side of fresh fruit or yogurt for a balanced meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes easy to handle.
Food safety advice:
Make sure to wash your hands and clean all surfaces and utensils before preparing the recipe to prevent contamination.
Food history:
Rosca de Reyes is a traditional Mexican bread that is typically served on January 6th to celebrate the Epiphany.
Flavor profiles:
The Nutella filling adds a sweet and nutty flavor to the soft and fluffy bread.
Serving suggestions:
Serve the rosca as a breakfast or dessert option during the holiday season.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Spanish
Taste: Sweet, Rich, Chocolatey, Nutty