Rosca de Reyes

Recipe

Ingredients

• 1 envelope of Active Dry Yeast
• 1/4 cup warm Water
• 1/3 cup plus 2 tbsp. granulated Sugar, divided
• 1/3 cup warm Milk
• 1 cup softened Butter, divided
• 4 ½ cups Flour, divided
• 5 eggs, divided
• 3 tsp. ground Cinnamon
• 1/2 tsp. Salt
• 4 tsp. Vanilla extract
• 1/4 softened butter
• 1 tbsp. Cinnamon
• 2 tbsp. Sugar (brown would work better)
• 1/2 cup Confectioner’s Sugar
• 1 egg yolk
• Candied dried fruit, Quince and Guava Ate.
• Plastic Baby doll.

Directions

1. Mix yeast over 1/4 cup of warm water in small bowl, stir in 2 tbsp. of granulated sugar, let stand for 5-10 minutes or until foamy. Separately mix 1/3 cup of warm milk with 1 cup of butter until butter is completely melted.
2. Mix 2 cups of flour, remaining 1/3 cup granulated sugar, 4 eggs, 2 tsp. of cinnamon and salt in a large mixing bowl with dough hook, mix for 1 minute. Add yeast mixture and butter mixture, add vanilla. Beat 2 minutes, gradually add 2 cups of remaining flour, beat for 2 more minutes. Dough should be soft.
3. – Turn out dough onto floured surface, knead about 5 minutes.
4. – Place dough in a buttered bowl and cover with plastic wrap. Place the bowl in a warm spot, such as inside microwave or oven TURNED OFF.
5. Let dough stand for 2 hours until is almost doubled in size.
6. Beat remaining ¼ cup butter and confectioners sugar in medium bowl with electric mixer, add remaining ½ cup of flour, ¼ cinnamon and egg yolk, beat until it forms a smooth paste, divide in 6 equal pieces, set aside.
7. -Mix butter, cinnamon and brown sugar
8. Place dough over a floured surface and punch down to remove air, knead a few times then shape into a ball. Roll dough into a 40 in. long by 2 in. wide ring, brush the butter cinnamon mixture on top and twisted to make it swirl into the dough.
9. Place on a large parchment paper covered baking tray, bring ends of dough together to form an oval, press to seal, cover with plastic wrap and let it stand for 2 hours.
10. Preheat oven 325°F.
11. Beat remaining egg until well blended. Place baby doll inside the dough ring.
12. Brush dough with beaten egg, roll pieces of confectioners sugar mixture into 3 in. long strips, arrange strips decoratively on dough ring.
13. Garnish with quince paste and candied fruit pieces as desired.
14. Bake 25 – 30 minutes or until golden brown.

Pro Tips

The traditional way is to serve the rosca with a foamy cup of hot chocolate. Try our recipe to pair them up!