Desserts > Bread

Orange-Cinnamon 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 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1/2 cup candied orange peel
- 1/2 cup raisins
- 1/4 cup sliced almonds
- 1 egg yolk
- 1 tablespoon 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, butter, warm milk, eggs, yeast, salt, orange zest, and cinnamon. Mix on low speed until the ingredients are combined.

2. Increase the speed to medium and continue mixing until the dough is smooth and elastic, about 5-7 minutes.

3. Add the candied orange peel, raisins, and sliced almonds to the dough and mix on low speed until they are evenly distributed.

4. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

5. Preheat the oven to 350°F (180°C).

6. Line a baking sheet with parchment paper.

7. Turn the dough out onto a lightly floured surface and shape it into a ring.

8. Place the ring on the prepared baking sheet.

9. In a small bowl, whisk together the egg yolk and water.

10. Brush the egg wash over the top of the ring.

11. Bake the rosca de reyes for 25-30 minutes, or until it is golden brown and sounds hollow when tapped.

12. 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: 20 minutes
Rising time: 1-2 hours
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one large rosca de reyes, which serves 8-10 people.

Nutritional information:
Calories: 410
Fat: 16g
Carbohydrates: 60g
Protein: 9g
Sodium: 160mg
Fiber: 3g
Sugar: 22g

Substitutions for ingredients:
- You can use any type of dried fruit in place of the raisins.
- If you don't have candied orange peel, you can use fresh orange zest instead.
- You can use any type of nut in place of the sliced almonds.

Variations:
- Instead of orange and cinnamon, you can use lemon and anise for a different flavor profile.
- You can add a small plastic baby figurine to the dough before baking to represent the baby Jesus, as is traditional in Mexico.

Tips and tricks:
- Make sure your yeast is fresh and active before starting the recipe.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
- Letting the dough rise in a warm, draft-free place is important for achieving a light and fluffy texture.

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 de reyes, wrap it in foil and place it in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.

Presentation ideas:
- Dust the rosca de reyes with powdered sugar before serving.
- Arrange fresh orange slices and cinnamon sticks around the rosca de reyes on a platter.

Garnishes:
- Powdered sugar
- Fresh orange slices
- Cinnamon sticks

Pairings:
- Hot chocolate
- Coffee
- Tea

Suggested side dishes:
- Fresh fruit salad
- Scrambled eggs
- Bacon or sausage

Troubleshooting advice:
- If the dough doesn't rise, your yeast may be old or inactive. Start over with fresh yeast.
- If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.

Food safety advice:
- Make sure to wash your hands and any equipment that comes into contact with the dough to prevent the spread of bacteria.
- Use a food thermometer to ensure the rosca de reyes reaches an internal temperature of 190°F (88°C) before serving.

Food history:
Rosca de reyes is a traditional Mexican pastry that is typically served on January 6th to celebrate the Epiphany, or the arrival of the Three Wise Men. The ring shape of the pastry represents a crown, and a small plastic baby figurine is often hidden inside to represent the baby Jesus.

Flavor profiles:
- Sweet
- Citrusy
- Spicy

Serving suggestions:
- Serve the rosca de reyes as a dessert or breakfast pastry.
- Cut the rosca de reyes into slices and serve with a dollop of whipped cream.

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Region: Mexican

Taste: Sweet, Citrusy, Spicy, Aromatic