Three Kings Bread Christmas Bread Recipes

THREE KINGS BREAD (ROSCA DE REYES)

Steps:

• In a small bowl, sprinkle yeast over warm water.
• Stir in 1 tablespoon of the granulated sugar (to feed the yeast).
• Let stand 5 to 10 minutes or until foamy.
• In a separate medium bowl, add 3/4 cup of the butter to warm milk. Stir until melted. Set aside.
• Meanwhile, in a large bowl, mix 2 cups of the flour, remaining 1/3 cup granulated sugar, 4 of the eggs, 1 teaspoon of the cinnamon, and salt.
• Mix until well blended.
• Add yeast mixture, milk and butter mixture, and orange extract and beat for 2 minutes.
• Gradually add 2 cups of the remaining flour, beating for 2 minutes.
• Knead dough on a lightly floured surface for about 5 minutes or until smooth and elastic.
• Place dough in buttered or oiled bowl Cover and place bowl in warm, draft-free place area and let ferment for 1 hour or until sweet dough doubles in size.
• In a medium-size bowl, add the 1/4 cup butter and confectioners sugar and beat together for about 1 minute.
• Add in 1/2 cup flour, 1/4 teaspoon cinnamon, and egg yolk.
• Beat until a smooth paste is formed.
• Divide the mixture into 6 equal pieces.
• Wrap with plastic wrap and set aside.
• HOW TO SHAPE ROSCA DE REYES SWEET KINGS BREAD?
• When the bread dough has almost doubled in size, punch down to remove air.
• With floured hands, remove from bowl and knead a few times then shape into a ball.
• Roll dough into a 40-inch long by 2-inch wide log.
• Place on a large parchment-lined baking sheet.
• Bring ends of the dough together to form a large oval ring.
• With wet hands, press to seal ends. Cover with a clean kitchen towel and place the baking sheet in a slightly warm, draft-free place.
• Let dough stand for 1-2 hours or until almost doubled in size.
• Preheat oven to 350°F.
• Beat the remaining egg until well blended.
• Brush the bread dough ring with a beaten egg.
• Roll pieces of dough strips into 3-inch long by 1 1/2-inch wide strips.
• Arrange strips decoratively on the dough ring.
• Add strips of candied orange and lemon peel or your preferred candied fruit.
• Bake 25 to 35 minutes or until golden brown and dough sounds hollow when tapped.
• Cool completely on a wire rack and serve. Enjoy!

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.