Rosca De Reyes
Ingredients
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- 1 cup whole milk – warmed to 105–115°F
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar (100g)
- 1 tsp kosher salt
- 2 pieces orange – zested, finely grated (zest only)
- 1 tsp vanilla extract
- 1 tsp orange blossom water
- 3 large egg – lightly beaten
- 1/2 cup unsalted butter – softened
- 4 1/2 cups all-purpose flour (540g)
- 1 cup powdered sugar (120g)
- 3/4 cup all-purpose flour (90g)
- 1/2 cup vegetable shortening
- 1 large egg yolk
- 1 large egg – beaten with milk (egg wash)
- 1 tbsp whole milk – for egg wash
- 8 ounces assorted candied fruit – cut into strips and pieces
- 1/4 cup pearl sugar
- 3 pieces plastic baby figurines – to insert after baking
Instructions
- 1.
Warm the whole milk to 105–115°F in a small saucepan or microwave-safe cup. Whisk in the active dry yeast and let stand until foamy, 5–10 minutes.
- 2.
In the bowl of a stand mixer (or a large bowl), combine the granulated sugar, kosher salt, zest of the oranges, vanilla extract, orange blossom water, eggs, and softened unsalted butter. Pour in the foamy yeast mixture.
- 3.
Add the 4.5 cups all-purpose flour and mix with the dough hook on low until a shaggy dough forms, 2–3 minutes. Increase to medium and knead until smooth, elastic, and slightly tacky, 8–10 minutes. (By hand: knead on a lightly floured surface 10–12 minutes.)
- 4.
Shape the dough into a ball and place in a clean bowl. Cover tightly and let rise in a warm place until doubled in size, 60–90 minutes.
- 5.
While the dough rises, make the sugar paste: In a medium bowl, mix the powdered sugar, 0.75 cup all-purpose flour, vegetable shortening, and the egg yolk until a smooth, pliable paste forms. Divide into 6–8 equal pieces and pat each into a strip about 1.5 inches wide and 4 inches long. Keep covered so it doesn’t dry out.
- 6.
Line a large baking sheet with parchment paper. Turn the risen dough onto a work surface, deflate gently, and roll into a rope 30–36 inches long. Join the ends to form a ring, pinching well to seal. Transfer to the prepared sheet, seam side down, and adjust to an even circle.
- 7.
Cover the ring and let rise until noticeably puffy and it slowly springs back when lightly pressed, 45–75 minutes. Near the end of this rise, preheat the oven to 350°F (175°C).
- 8.
Beat the egg with the whole milk to make an egg wash. Brush the exposed dough lightly with the egg wash. Space the sugar paste strips evenly around the top of the ring. Press the assorted candied fruit decoratively between the paste strips. Sprinkle the paste bands with the pearl sugar.
- 9.
Bake until the rosca is deep golden brown and an instant-read thermometer reads 190–195°F in the center, 25–35 minutes. If browning too quickly, tent loosely with foil for the last 10 minutes.
- 10.
Cool on the sheet for 20 minutes, then transfer to a rack and cool completely, about 1 hour. Turn the ring over and make small slits in the bottom; insert the plastic baby figurines into the crumb, spacing them apart. Turn right side up and serve.
Rosca de Reyes is a festive, enriched bread with a tender, slightly sweet crumb scented with citrus and floral notes. Its signature look comes from wide sugar-paste bands and jewel-like candied fruits arranged over a golden ring, creating a balance of buttery richness and bright aromas. Enjoyed with hot chocolate or atole, each slice offers a soft, pillowy texture with crisp, sugary accents on top.
This bread is central to Mexico’s Día de Reyes (Epiphany) on January 6, when families gather to share the ring and discover who finds the hidden figurine. The tradition traces to Iberian celebrations of the Magi and evolved distinctly in Mexico, where the sugar-paste bands and local candied fruits became defining. While acitrón (candied biznaga cactus) was once common, conservation efforts have shifted bakers toward ate (quince paste), candied figs, and citrus peels, preserving the celebratory spirit with sustainable ingredients.