Bread > Latin American Breads > Mexican

Traditional 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
- 1/4 cup orange blossom water
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/2 cup candied fruit
- 1/2 cup raisins
- 1 small figurine (optional)
- 1 small ceramic or plastic baby (optional)
- 1 egg yolk
- 1 tablespoon water
- 1/4 cup sliced almonds
- Powdered sugar for dusting

Special Equipment Needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper

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 orange blossom water. 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. Add the candied fruit and raisins to the dough and mix on low speed until they are evenly distributed.

5. Place the dough in a large mixing bowl and cover it with plastic wrap. 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). Line a baking sheet with parchment paper.

7. Punch down the dough and shape it into a ring. Place the figurine and/or baby inside the dough, making sure they are well hidden.

8. In a small bowl, whisk together the egg yolk and water. Brush the top of the dough with the egg wash.

9. Sprinkle the sliced almonds on top of the dough.

10. Bake the rosca de reyes for 25-30 minutes until it is golden brown.

11. Let the rosca cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.

12. Dust the rosca with powdered sugar before serving.


- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 10-12 servings

Nutritional information:
- Calories per serving: 320
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 65mg
- Sodium: 240mg
- Total carbohydrates: 50g
- Dietary fiber: 2g
- Sugars: 18g
- Protein: 7g

Substitutions for ingredients:
- Orange blossom water can be substituted with vanilla extract.
- Candied fruit and raisins can be substituted with chopped nuts or dried fruit.

Variations:
- Instead of a ring, the dough can be shaped into individual rolls.
- The candied fruit and raisins can be soaked in rum or brandy before adding them to the dough.
- The dough can be flavored with cinnamon or anise.

Tips and Tricks:
- Make sure the butter is softened before adding it to the dough.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brush the egg wash on the dough gently to avoid deflating it.
- If the rosca is browning too quickly, cover it with foil.

Storage Instructions:
- The rosca can be stored at room temperature for up to 2 days.
- To store it for longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to 1 week.

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

Presentation Ideas:
- Serve the rosca on a platter with a dusting of powdered sugar and sliced oranges.

Garnishes:
- Sliced almonds and powdered sugar.

Pairings:
- Hot chocolate or coffee.

Suggested Side Dishes:
- None.

Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm 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.

Food Safety Advice:
- Make sure the dough is cooked through before serving.
- Warn guests about the figurine and/or baby hidden inside the rosca to avoid choking hazards.

Food History:
- Rosca de Reyes is a traditional Mexican pastry eaten on January 6th to celebrate the Epiphany.

Flavor Profiles:
- Sweet, fruity, and nutty.

Serving Suggestions:
- Serve the rosca as a dessert or a breakfast pastry.

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Region: Mexican

Taste: Sweet, Buttery, Fruity, Nutty, Spicy