Rosca de Reyes (Three Kings Bread)

🧂 Ingredients

• 600 g All-purpose flour(Plus extra for dusting)
• 150 g Granulated sugar(Divided use)
• 150 g Unsalted butter(Softened)
• 4 Large eggs(Room temperature)
• 10 g Active dry yeast
• 120 ml Warm milk(Approximately 40-45°C (105-115°F))
• 8 g Salt
• 1 tablespoon Orange zest(Finely grated)
• 150 g Candied fruit (e.g., cherries, citron, orange peel)(Assorted colors, cut into pieces if large)
• 2-3 Plastic baby figurines(Food-safe, heat-resistant)
• 1 egg Egg wash(Beaten with 1 tablespoon of water or milk)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl, whisk together the flour, the remaining granulated sugar, and salt. Make a well in the center. Add the activated yeast mixture, softened butter, eggs, and orange zest to the well.

   ⏱️ 15 minutes
3. 3

   Knead the dough: Mix the ingredients until a shaggy dough forms. Transfer to a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, use the dough hook attachment and mix on low speed for 8-10 minutes.

   ⏱️ 15 minutes
4. 4

   First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the Rosca: Gently punch down the risen dough to release air. Transfer to a lightly floured surface. Shape the dough into a large oval wreath, about 1-inch thick. Carefully press the plastic baby figurines into the dough from the underside, spacing them out. Ensure they are well-hidden but secure.

   ⏱️ 20 minutes
6. 6

   Second rise: Place the shaped wreath on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 45-60 minutes, or until visibly puffy.

   ⏱️ 45 - 60 minutes
7. 7

   Decorate and bake: Preheat your oven to 175°C (350°F). Brush the top of the risen dough with the egg wash. Arrange the candied fruit pieces decoratively over the dough. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

   ⏱️ 30 - 35 minutes
8. 8

   Cool and serve: Let the Rosca de Reyes cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy warm or at room temperature.

   ⏱️ 30 minutes

💡 Pro Tips

• ✓The plastic baby figurine is a key element; whoever finds it in their slice is traditionally responsible for hosting a tamale party on February 2nd (Candlemas Day).
• ✓This bread is traditionally enjoyed on January 6th, Epiphany (Día de Reyes).
• ✓Ensure the bread is large enough to be shared among family and friends.
• ✓For a richer flavor, you can add a tablespoon of orange blossom water or a teaspoon of vanilla extract to the dough.

🔄 Variations

• Increase the amount of candied fruit for a more vibrant decoration.
• Fill the bread with a sweet cream or pastry cream before baking (ensure the filling is heat-stable or added after baking).
• Add a sprinkle of pearl sugar or sliced almonds for extra texture.

🥗 Nutrition

Per serving