Rosca De Reyes
Each year on Dia de Los Reyes, January 6th or Three King’s day my Aunt Rosie would bring my Memo Anita a rosca de reyes. Three King’s day celebrates the culmination of the 12 days of Christmas. It is a Christian tradition also known as Epiphany. Rosca de reyes are ring shaped and made to resemble the kings crown and traditionally decorated with a sugar paste topping and candied cherries. Any dried fruit can be used to decorate the rosca. It is a fragrant yeast bread that my family always enjoys dipped into Mexican hot chocolate. The roscas are best enjoyed on the day they are baked. The following day a slice of rosca de reyes can be warmed for a few minutes in an oven, or 5-10 seconds in a microwave. Share your Rosca creation with me on Instagram @y_delicacies. I can’t wait to see what you’re baking!
Rosca De Reyes (Three Kings Bread)
YDelicacie.com Yvette Zuniga Jemison
Makes 2 Roscas de Reyes with 16 servings each
Rosca De Reyes (Three Kings Bread)
Makes 2 Roscas de Reyes with 16 servings each
YEAST
1/3 cup warm water (110°F-115°F)
Two ¼ ounce packages rapid rise yeast
1 tablespoon all-purpose flour
1 tablespoon sugar
DOUGH
½ cup butter, sliced
2/3 cup whole milk
½ cup sugar
4 large eggs
zest from one orange
1 tablespoon orange extract
1 teaspoon salt
5 cups all-purpose flour
TOPPING
1 ¼ cups all-purpose flour
1 cup powdered sugar
12 tablespoons shortening
ASSEMBLY
1 large egg
1 teaspoon water
2 tablespoons granulated sugar, divided
8-ounce container of candied red cherries
8-ounce container of candied green cherries
4-ounce container of quince paste
6 plastic baby figures
Optional: 6-8 Dried figs, cut in half lengthwise
YEAST
1. Run the hot water on your kitchen faucet and test the temperature with a thermometer. When the water is 110°F-115°F measure 1/3 cup of water and pour into a small bowl. While whisking, add the yeast, flour and sugar until well blended. Let sit until foamy, about 10 minutes.
DOUGH
1. Coat the inside of a large mixing bowl with butter and set aside. Line two sheet pans with parchment.
2. In a microwave safe cup add the milk and sliced butter, and microwave in 30 second increments just until the butter is melted. Do not bring to a boil. Pour into a bowl of an upright mixer fitted with a paddle attachment.
3. Add the sugar, eggs, zest, orange extract and salt to the mixer bowl and blend on medium speed until combined. Add the yeast mixture and stir to combine
4. Reduce the mixer speed to low speed, and slowly add the flour until incorporated. Increase speed to medium-high and mix until the dough forms and is well blended.
5. Stop and scrape down the sides, remove the paddle attachment and add the dough hook attachment. Blend on medium-high speed until the dough is elastic and smooth, 3-5 minutes. Alternately, knead by hand on a generously floured work surface until the dough is smooth and elastic, about 10 minutes.
6. Transfer the dough to the butter coated bowl. Cover with plastic wrap and let rise until doubled in size about 2 hours.
TOPPING
1. Meanwhile, prepare the topping.
2. In a medium bowl, whisk the flour and powdered sugar together. Use your hands to mix the shortening into the dry ingredients until blended into a smooth paste.
3. Roll into a log about 6-inches long. Wrap the log in plastic wrap and twist the ends to tightly seal. Set aside until ready to use.
ASSEMBLY
1. Divide and transfer half of the dough to a well-floured work surface. Shape the dough into a 20-22-inch log that is even in thickness from end to end. Flour your hands and the dough as often as needed.
2. Lift the dough log and place in a ring shape on a parchment lined baking sheet. Pinch the two ends together to seal the ring. Repeat with the remaining dough and place on the second parchment lined baking sheet. Cover each ring with a sheet of butter coated wax paper and let rise for 1 hour.
3. Preheat the oven to 400°F.
4. In a small bowl whisk the egg and water until well blended.
5. Working with one dough ring at a time, brush dough with the egg wash. Sprinkle the top with 1 tablespoon of sugar.
6. Divide the sugar paste topping in half. Seal the unused portion and place the other half on a well-floured work surface. Use a rolling pin to roll and shape into a 5 x12 inch rectangle
7. Cut 6 strips and lift each one with a dough (bench) scraper and place on the dough ring. Gently press each strip to adhere to the ring and trim any excess sugar paste.
8. Decorate the top of the dough with red and green cherries and cut strips of quince paste.
9. Repeat the decorating process for the remaining dough ring, sugar paste topping and fruit toppings.
10. Bake 1 rosca at a time. Bake for 10 minutes at 400°F. Reduce the temperature to 375°F and bake until well browned and springy to the touch, about 10 minutes. Repeat with the second rosca.
11. Insert the 3 plastic babies from the bottom of each rosca once they are cooled. The roscas are best enjoyed on the day they are baked. The following day a slice of rosca de reyes can be warmed for a few minutes in an oven or 5-10 seconds in a microwave.
