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 chopped pistachios
- 1/2 cup raisins
- 1/2 cup candied orange peel
- 1 egg yolk
- 1 tbsp water
- Powdered sugar for dusting
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 well combined.
2. Add the softened butter, warm milk, eggs, and vanilla extract to the bowl. 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. Transfer the dough to a lightly floured surface and knead in the chopped pistachios, raisins, and candied orange peel until well distributed.
5. Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Transfer the dough to the prepared baking sheet and shape it into a ring. Make a hole in the center of the ring and widen it with your fingers.
8. Fill the hole with the remaining pistachios, raisins, and candied orange peel.
9. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the dough.
10. Bake the rosca de reyes for 25-30 minutes, or until golden brown and cooked through.
11. Let the rosca de reyes cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.
12. Dust the rosca de reyes with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour 50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 60g
Protein: 10g
Sodium: 300mg
Sugar: 22g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pistachios.
- Dried cranberries or cherries can be used instead of raisins.
- Lemon or lime zest can be used instead of candied orange peel.
Variations:
- Add a teaspoon of ground cinnamon to the dough for a spiced flavor.
- Replace the pistachios with chocolate chips for a sweeter filling.
- Use a mixture of different nuts and dried fruits for a more varied filling.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Knead the dough for the full 5-7 minutes to develop the gluten and create a smooth texture.
- Let the dough rise in a warm place, such as an oven with the light on or near a warm stove.
- Brush the egg wash over the dough gently to avoid deflating it.
Storage instructions:
Store the rosca de reyes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the rosca de reyes in a 350°F (180°C) oven for 5-10 minutes before serving.
Presentation ideas:
Serve the rosca de reyes on a large platter with a dusting of powdered sugar and a few extra pistachios and candied orange peel on top.
Garnishes:
Powdered sugar, chopped pistachios, candied orange peel
Pairings:
Hot chocolate, coffee, tea
Suggested side dishes:
Fresh fruit, whipped cream
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk 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 dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and all surfaces before and after handling food.
Food history:
Rosca de reyes is a traditional Mexican bread eaten on January 6th to celebrate the Epiphany. It is shaped like a crown to represent the three kings who visited baby Jesus.
Flavor profiles:
Sweet, nutty, fruity
Serving suggestions:
Slice the rosca de reyes and serve it with a cup of hot chocolate for a festive and delicious treat.
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Region: Mexican