Rosca De Reyes Recipes

ROSCA DE REYES (KINGS DAY BREAD)

Steps:

• Add the sugar and the flour in a large bowl with the warm milk, and mix well until there are no lumps remaining.
• Add the Active Dry Yeast and mix well with the other ingredients.
• Put the bowl in a warm place and let it rest for 10 to 15 minutes until it ferments and has doubled in size. Set aside to use for the dough.
• Add all of the ingredients in a large bowl and mix well until completely integrated and a paste is formed. Set aside.
• Mix the flour, the sugar, and the salt in a large bowl and mix well. Once completely mixed, remove the dough to a flat service and form a volcano shape (See image).
• In the middle section of the dough, add 4 of the eggs and both egg yolks and mix together, adding a little bit of surrounding flour. Add the butter, the vanilla, the orange zest, and the leavening mixture from above, and mix well by hand.
• The dough will be very sticky at first, but do not add more flour. Knead by hand for about 20 minutes until an even and smooth dough is formed. (The kneading process can be difficult, so if you don't have enough time, you can add the ingredients to a stand mixer after a few minutes and finish it there).
• Once the dough is formed and kneaded, gather it into a large ball and place it in a large, pre-greased bowl. Add additional vegetable oil to the top of the ball so that it doesn't dry out. Cover with plastic wrap so that no air enters and let it rise for 1.5 hours, or until it has doubled in size.
• Once the dough has doubled in size, remove it to a flat, floured surface, and knead into a long, even rope (see image above).
• On the part of the dough rope that will be placed down on the baking sheet, insert the baby Jesus figurines. Make sure that they do not come out the top, since they need to be hidden when the Rosca is finished.
• Once you have added the figurines, place the dough on a pre-greased baking sheet in a large circle or rectangular shape (see images). Let rise for one more hour.
• Once the dough has risen for an hour, beat the remaining egg and brush it over the top of all of the dough. This will give the Rosca the shiny look after it has baked and it helps when adding the decorations prior to baking.
• Take some of the sugar paste from the instructions above, flatten it and add it to different sections of the Rosca (see image).
• Decorate as desired and bake at 325 degrees F (160 degrees C) for 25 minutes, or until it is golden brown. Let cool and enjoy with hot chocolate or atole.

ROSCA DE REYES RECIPE

Steps:

• Pour lukewarm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup of the flour, and cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 25 minutes.
• In the meantime, mix flour, eggs, egg yolks, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. Even though I have a Stand mixer this time I kneaded the dough by hand since not everyone has a large mixer but you can do these steps in your Kitchen Aid.
• Add yeast mixture to the bowl and mix. It will be very sticky but manageable, add flour if needed. Place on a lightly floured surface and start kneading until you have a smooth dough. It will take about 15-20 minutes to get this results. 7 minutes in your Kitchen Aid. DO NOT add too much flour to your working area, the texture should be very soft, sort of wet but manageable. If you add more flour than needed your bread will be dry.
• Once your dough is smooth and soft, place in a buttered bowl, and cover with buttered plastic wrap. The pictures don't show the texture and feel of the dough, but it must be wet and elastic. Let dough stand in a warm place until doubled in volume, about 1 and 1/2 hours. Make sure your kitchen is warm to help your dough to rise. If the dough doesn't double in volume after this time let it rest longer. The fermentation process develops flavor, so slower and longer is always best.
• While the dough is resting, mix the following ingredients for the decoration: margarine with the confectioner sugar until it creamy. Then add in the flour and egg yolk. Until you have a smooth paste.
• After the first resting period. Turn dough out onto a lightly floured surface, and knead a few times, then shape into a round cushion and making a hole in the middle shape into a large ring. Transfer to a greased rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place for 45 minutes or more until almost double in volume. Gather all your decorations and the egg wash. For the egg wash whisk remaining egg with milk or water.
• Preheat oven at least 20 minutes before baking at 375 degrees, with rack in lower third.
• Brush the dough with the egg wash two times for a golden crust. Form strips with the confectioner sugar paste and decorate the dough. Place some of the dried fruit pressing them gently into the dough. Sprinkle with sugar and bake for 10 minutes. Reduce heat to 350 degrees and bake for 10 more minutes until bread is a nice golden brown color. Depending on your oven it will require more time. (Some readers had reported baking for 30 minutes)
• Transfer the bread to a wire rack to cool. After the bread has cooled insert the plastic baby dolls from the bottom of the bread. Do not forget to let your guests know that there is a baby toy inside the bread. Rosca de Reyes can be stored in an airtight container for up to 3 days.

THREE KINGS BREAD: ROSCA DE REYES

Steps:

• In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
• In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
• In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
• Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
• Cool on a wire rack before slicing.

ROSCA DE REYES

Steps:

• Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
• Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
• Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
• Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh®; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick.
• Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

ROSCA DE REYES

Steps:

• In a small container, mix the yeast, sugar, flour, and warm milk.
• Mix until smooth and set aside.
• Note: Do not use HOT milk. Warm milk only.
• In a large mixer, add the flour, sugar, salt.
• Mix together to combine.
• If you are using a KitchenAid, use the hook attachment.
• Add the eggs, egg yolks, and orange zest.
• Start mixing slowly.
• Gradually add the butter.
• Once the butter is fully combined, add the yeast mixture.
• Mix for a few minutes.
• On a clean surface, dust with flour.
• Add the dough.
• The dough will be very sticky.
• Start working the dough by hand.
• It will take roughly 20 minutes to get the dough to come together.
• It will look sticky. Have faith. The dough will come together.
• When your hand no longer sticks to the dough, it is ready.
• Butter a bowl.
• Add the dough to the bowl.
• Cover with plastic wrap or a kitchen towel.
• Proof for 1 ½ hour.
• Note: if you live in colder climates, you might need to proof longer.
• Dust a clean surface with more flour.
• Roll out the dough as far as it can go.
• It will look like a long baguette.
• You can use a rolling pin.
• Make a hole on one end of the dough.
• Connect one end of the dough to the end with the hole.
• Shape the dough into an oval.
• Eyeball the size of the oval dough in comparison to your cookie sheet.
• If it's too big, cut the dough and make two Rosca de Reyes
• Carefully place the dough onto a buttered cookie sheet.
• Shape again into an oval form.
• Cover and set aside.
• Make the sugar topping by combining the powdered sugar, butter, 1 cup flour, cinnamon, and vanilla.
• Mix until a small ball forms.
• Dust a clean surface again with flour.
• Roll out the sugar topping.
• With a knife, cut into small equal-sized rectangles.
• Make the egg wash by mixing an egg with water.
• Brush the dough with the egg wash.
• Be sure to brush the sides of the dough.
• Add the sugar toppings and desired decorations.
• Cover while heating the oven.
• Heat an oven for 350 degrees F.
• Uncover the dough and bake for 30 minutes.
• Let cool before serving.
• Enjoy!

VEGAN ROSCA DE REYES

Steps:

• For the dough: First, bring your yeast to life by mixing the yeast, 1 tablespoon sugar and 1 tablespoon flour in a bowl with a spoon or whisk. In a small pot, warm up your oat milk to around 100 degrees F. Add the warm oat milk to the yeast mixture and stir until there are no lumps left. Let it sit and expand.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl) begin to toss in your dry ingredients for your rosca dough. This includes the remaining 4 cups all-purpose flour, the remaining 3/4 cup sugar, salt and cinnamon. Mix using your electric mixer or by hand using muscle power.
• Once your dry ingredients are combined, mix your apple cider vinegar and baking soda together in a small bowl; this will give your bread more airiness. Now you can begin to incorporate your wet ingredients. Add the vinegar mixture, 3/4 cup vegan butter, applesauce, orange zest, vanilla and the yeast mixture to the dry ingredients. Mix on medium speed until the dough no longer sticks to the sides of the bowl and you can form a ball, 5 to 10 minutes. If the mixture is too wet, add a little flour until the desired texture is achieved. The dough should not stick to your hands.
• Remove from the machine and knead it with your hands to ensure it is fully incorporated and transfer to a large, lightly buttered mixing bowl. Cover with plastic wrap or a kitchen towel and let the dough rest somewhere warm until it has about doubled in size, 1 to 2 hours. I like to turn my oven on now, to 350 degrees F, so that the warmth from the oven radiates out and helps proof my dough. (You can also turn your oven on at a later time if you have a warm enough place to let your dough rest.) While you wait, get started on your sugar paste and prep your toppings.
• For the sugar paste: Using your electric mixer and paddle attachment, mix your flour, butter, sugar and vanilla on low until you can form a ball, 3 to 5 minutes. Don't expect it to be firm, it should be soft to the touch and pliable. If you'd like to make the paste a bit firmer, put in the fridge to chill slightly until you're ready to decorate your rosca after its second proofing.
• Prepare your sugar strips once you're ready with 1 to 2 tablespoons of sugar paste. Roll out rectangular strips, about 1 inch wide and 3 inches long, tenderly with a light glass cup or small rolling pin, pressing lightly to flatten -- you're not going for paper thin, give them a little bit of thickness, about 3 to 4 millimeters, and finish by cutting the edges clean with a sharp knife. Repeat the process to make 6 to 8 strips.
• For the toppings: Gather the topping ingredients. Cut your dried figs in half, slicing them lengthwise from the tip to the base, exposing the inside. Drain 6 to 8 maraschino cherries and let them sit on a paper towel to absorb excess moisture, this will help your bread stay dry wherever you decide to place the cherries.
• After the dough has risen, use your hands to gently stretch it out on a clean, unfloured surface as if massaging it, section by section, into a log approximately 2 inches thick and 30 to 40 inches long. It needn't be perfectly smooth as long as the shape is right. Connect the opposing ends by placing one side about three to four inches over the other to form an oval shape, sealing it as best you can using your hands and distributing the weight so it's even all around. Line a sheet pan with parchment paper and place your dough on it to let it rest and proof again for another 45 minutes to 1 hour. Again, don't expect your dough to look completely smooth, it'll be a little wonky and that's okay.
• If you didn't preheat your oven before, do so now, to 350 degrees F.
• For the vegan "egg" wash: Once your dough has proofed, beat the oat milk and maple syrup in a small bowl and brush all over your rosca. To decorate, lay down your sugar paste strips first as symmetrically as possible, leaving about 2 inches between each strip. Then frame the sugar paste arches with your thin strips of candied orange peel (or quince paste) on both sides. Place the figs, cut-side up, and set them with a light press. Lightly press a shallow indentation with your index finger or thumb into the dough to set the cherries in place.
• Finally, slide your rosca into the oven and bake until golden on the bottom and nearly doubled in size, 25 to 30 minutes. Let it sit for about 1 hour on a cooling rack before enjoying, but I find it's best if left overnight.
• Once fully cooled, gently stick the plastic babies into the rosca from the bottom, piercing through the bread. Leave at least 3 inches of space between babies.
• Enjoy your rosca de reyes with a warm cup of champurrado or cool glass of rompope. And remember, the first person to find a baby must make the tamales on February 2nd -- or not. At the very least, say you will--it's kind of our thing. Salud!

ROSCóN DE REYES RECIPE (SPANISH CHRISTMAS CAKE)

Steps:

• Sift the flour and salt into a large mixing bowl, and make a well in the middle.
• In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.
• Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.
• Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.
• Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.
• Add the butter and sugar mixture to the dough and mix until smooth.
• Shape the dough into a ball and cover in oiled plastic wrap. Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size. This can take anywhere between 1 to 2 hours depending on the strength of the yeast culture.
• While the dough rises, grease a large baking sheet for later use.
• Once the dough has doubled in size, remove the plastic wrap. Punch down the dough and place it on a lightly floured countertop or cutting board.
• You need to knead the dough for two or three minutes, and then roll it into a large rectangle; roughly 2 feet by 1/2 a foot.
• Next, roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic donut, and place on the baking sheet. Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.
• Wrap the dough once more with plastic wrap and leave in a warm place for roughly one hour to again double in size.
• Preheat the oven to 180°C (350°F).
• Once the dough has risen, lightly beat the remaining egg white and brush it across the top. Cover the cake in the assorted dried fruits, pushing gently so they do not fall off of the cake while it is baking.
• Bake for 30 minutes or until golden. Cool on the rack before serving.

VEGAN ROSCA DE REYES

Steps:

• In a medium bowl, dissolve the yeast in the soy milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
• In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
• In a small bowl, whisk together the orange juice, mashed potato, and yeast-flour mixture. Add to bowl with the flour mixture and mix on low until the dough begins to incorporate.
• Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
• Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size.
• Punch down the dough and lay on a floured surface. Roll out the dough into a log shape and bend the ends around to form a circle. Press edges together to avoid separation.
• Place the rosca on a parchment lined sheet tray and cover with a towel and let rise for 1 hr. in a warm place (70- 75F) or until double in size.
• Meanwhile preheat the oven to 350F.

LA MEXICANA'S ROSCA DE REYES (KING CAKE)

Steps:

• Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
• In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
• Add the salt, eggs, and yeast mixture and blend thoroughly.
• Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
• Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
• Dough may be made with a standing mixer and dough hook.
• Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
• Cover loosely with plastic wrap and let rise until doubled.
• Punch down the dough and divide in half.
• To prepare rings, divide dough in half and flatten into a long oval.
• Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
• Join ends together leaving large oval hole in the middle.
• Cover and let rise until double, about 1 hour.
• While the bread is rising, preheat oven to 350°F.
• Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
• Remove and let loaves cool on wire racks.
• Icing: Mix all the icing ingredients together until fluffy and well blended.
• To serve, frost cooled loaves with icing.
• Decorate with different colored sugars or candied fruit.