Vegan Rosca De Reyes Recipes

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.

WHOLE WHEAT ROSCA DE REYES

Steps:

• In a small bowl, combine yeast, lukewarm milk and 1 tablespoon of the sugar, stir to combine. Let stand until the mixture bubbles slightly, 5 to 10 minutes. (If the yeast doesn't bubble, discard it and start again with new yeast).
• In the bowl of a stand mixer (see Chef tips for hand kneading), add the yeast mixture, the remaining sugar, whole wheat flour, all-purpose flour, salt, orange zest, orange blossom water, eggs, yolks, butter and knead with the hook attachment until you have a uniform and elastic dough, about 10 minutes. Remove the dough from the bowl and knead on a lightly floured work surface for about 2 minutes until it forms a smooth ball. The dough should be smooth but still slightly sticky. Transfer dough to a large, lightly oiled bowl, cover with plastic wrap and leave in a warm place (about 70°F) until doubled in size, 1 to 1-1/2 hours.
• Line a baking sheet with parchment paper. Set aside. Place dough on a lightly floured surface and press dough gently to form a 12 by 8 inch rectangle. With the long side of the rectangle facing you, lightly press in the chocolate pieces along it, evenly spaced, and about 1 inch from the edge. Fold this bottom third of the dough over towards the center, then fold the top third over it as you would a business letter. Fold the dough again, in half lengthwise, to form a thick log 12 inches long. Seal all the edges with the heel of your hand.
• Gradually stretch the log until it is about 3-inches thick. Bring the ends of dough together to form an oval ring. Stretch again until the oval is roughly 12 x 8 inches. Place seam-down onto the prepared baking sheet. Cover loosely with a cloth or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, In a medium bowl combine the flour, confectioners' sugar, butter and vanilla, mix well until well combined and form a dough. Divide streusel into 6 pieces and press each pieces of streusel to form a 4 by 2-inch wide strips. Set aside.
• Preheat oven to 350°F and position a rack in the center of the oven.
• When the Rosca is ready, using a pastry brush, generously brush the surface with the beaten egg. Place each strip of streusel on top of the bread evenly spaced. Decorate in between with pieces of candied or dried fruits. Bake for 30 to 35 minutes until golden brown. Let bread cool completely on a wire rack.

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.

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!

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!