Desserts > Cake > Special Occasion Cakes

Orange-Glazed Rosca de Reyes Recipe

Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup warm water
- 2 1/4 tsp active dry yeast
- 3 eggs, room temperature
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/2 cup candied orange peel
- 1/4 cup sliced almonds
- 1/4 cup powdered sugar
- 2 tbsp orange juice

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

Step-by-step instructions:

1. In a small bowl, combine warm water and yeast. Let it sit for 5 minutes until the yeast is activated.
2. In a stand mixer bowl, add flour, sugar, salt, vanilla extract, orange zest, and activated yeast mixture. Mix on low speed until combined.
3. Add eggs one at a time, mixing well after each addition.
4. Add softened butter and mix on medium speed until the dough is smooth and elastic.
5. Add candied orange peel and sliced almonds. Mix on low speed until they are evenly distributed.
6. Cover the dough with a damp towel and let it rise in a warm place for 1 hour.
7. Preheat the oven to 350°F (180°C).
8. Line a baking sheet with parchment paper.
9. Transfer the dough onto the parchment paper and shape it into a ring.
10. Brush the top of the dough with beaten egg.
11. Bake for 30-35 minutes until the top is golden brown and the inside is cooked through.
12. Let the Rosca de Reyes cool on a wire rack.

Orange Glaze:
1. In a small bowl, whisk powdered sugar and orange juice until smooth.
2. Drizzle the glaze over the cooled Rosca de Reyes.


Time:
Preparation time: 1 hour and 15 minutes
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: 380
Fat: 14g
Carbohydrates: 56g
Protein: 8g
Sodium: 290mg
Sugar: 21g

Substitutions for ingredients:
- You can use orange extract instead of orange zest.
- You can use any other type of candied fruit instead of candied orange peel.
- You can use any other type of nuts instead of sliced almonds.

Variations:
- You can add raisins or dried cranberries to the dough.
- You can sprinkle cinnamon sugar on top of the Rosca de Reyes before baking.
- You can add a small figurine or coin inside the dough before baking.

Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- If the dough is too sticky, add a little bit of flour.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brushing the top of the dough with beaten egg before baking will give it a shiny finish.

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

Reheating instructions:
To reheat, wrap the Rosca de Reyes in aluminum foil and bake in a preheated oven at 350°F (180°C) for 10-15 minutes.

Presentation ideas:
- Place the Rosca de Reyes on a cake stand and dust with powdered sugar.
- Garnish with fresh orange slices and mint leaves.

Garnishes:
- Powdered sugar
- Fresh orange slices
- Mint leaves

Pairings:
- Hot chocolate
- Coffee
- Tea

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

Troubleshooting advice:
- If the dough is too dry, add a little bit of warm water.
- If the dough is too wet, add a little bit of flour.
- If the Rosca de Reyes is browning too quickly, cover it with aluminum foil.

Food safety advice:
- Make sure the dough is cooked through before serving.
- Store the Rosca de Reyes in an airtight container to prevent contamination.

Food history:
Rosca de Reyes is a traditional Mexican sweet bread that is typically served on January 6th to celebrate the Epiphany.

Flavor profiles:
The Rosca de Reyes has a sweet and citrusy flavor with a hint of almond.

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

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Region: Mexican

Taste: Sweet, Citrusy, Buttery, Fragrant