Rosca de Reyes (Mexican kings cake) is a sweet yeast bread decorated with candied fruits traditionally made in Mexico and Spain during Epiphany.
WHAT IS ROSCA DE REYES:
Rosca de Reyes, also known as King’s Cake or Three Kings cake, is a traditional sweet bread associated with the celebration of Epiphany, commemorating the Magi’s visit (three wise men or kings) to the infant Jesus. Epiphany is observed on January 6th, twelve days after Christmas.
Rosca de Reyes is a circular or oval-shaped bread, often decorated with candied fruits of different colors, sugar, and nuts, and it symbolizes the crown of the three kings.
Inside the bread is placed a baby Jesus figurine. Tradition holds that whoever finds the figurine in their slice should host a party on February 2nd known as “Candlemas” or día de la Candelaria.
The sharing of Rosca de Reyes is a popular tradition in Mexico and most countries of Latin America.
The Spanish version of this bread is called Roscon de Reyes; the process and the shape are pretty much the same; the main difference is in the topping. Roscon de Reyes is topped with candied orange slices, almonds, and pearl sugar.
INGREDIENTS:
Flour: All-purpose flour or bread flour.
Sugar: Granulated sugar.
Eggs: Large room-temperature eggs.
Yeast: Instant dry yeast; check the expiration date before using.
Milk: Whole milk.
Butter: Unsalted butter, cut into cubes and left at room at room temperature.
Salt: A pinch of kosher salt creates contrast and enhances all the flavors.
Flavoring: orange zest, vanilla extract.
Decorations: Guava or quince paste cut into slices, candied fruit like red and green cherries, sugar paste strips.
HOW TO MAKE ROSCA DE REYES(MEXICAN KINGS CAKE):
STEP 1:
Pour flour, eggs, sugar, salt, yeast, milk, orange zest, and vanilla extract into a bowl of a stand mixer equipped with the dough hook attachment.
STEP 2:
Turn on the mixer and knead for 10 minutes at medium speed or until the dough separates from the bowl edges.
STEP 3:
Add the softened butter cut into cubes piece by piece, waiting until the previous one is incorporated.
STEP 4:
Mix and add butter until all the butter is incorporated; scrape down the sides using a rubber spatula.
STEP 5:
Mix at medium-high speed for 10-15 minutes or until the dough looks nice and smooth and passes the windowpane test. More about the meaning of the windowpane test is down in the notes.
STEP 6:
Stop the mixer and move the dough into a greased large bowl. Cover with plastic wrap and let proof in a warm place for 1 hour or until double in size.
STEP 7:
Put your fist in the dough, push down on it to deflate it, and place it in the refrigerator overnight.
STEP 8
Next day, place the dough on a lightly floured surface and form a ball. Poke a hole in the center and give it a large oval shape.
STEP 9:
Transfer the Rosca de Reyes to a baking sheet lined with parchment paper. Cover with wrap or kitchen cloth and let proof in a warm place for a couple of hours or until doubled in size.
STEP 10:
While the dough is proofing, make the cookie paste. Beat softened butter, powdered sugar and vanilla extract until well combined, then add sifted flour and mix until well combined. Shape the cookie paste into a rectangle, cover it in plastic, and refrigerate for 15 minutes. After resting, cut the cookie paste into four or six equal strips.
STEP 11:
Brush the wreaths with egg wash and decorate the top of the rosca with candied fruits, guava paste, and cookie paste.
Bake in a 350°F preheated oven for 20/25 minutes or until the bread reaches an internal temperature of 190°F/87°C.
STEP 12:
Remove the bread from the oven and place it on a wire rack to cool down. After the Rosca is cooled, insert the baby figurine from the bottom of the bread so no one can see it where it is.
HOW TO SERVE:
The best way to serve Rosca de Reyes is with a nice cup of Mexican hot chocolate or coffee.
HOW TO STORE:
Store leftovers of Rosca de Reyes wrapped in plastic for up to two days, and warm them up for 5 minutes at 350°F/177°C to bring up all the flavors.
You can also freeze the slices wrapped in plastic for up to 2 months, let them thaw at room temperature before serving, and then warm them up as described.
NOTES & VARIATIONS:
Windowpane test: The window pane test is used to check gluten development. After kneading the dough, stretch and pull a piece of it between your fingers to see if it forms a thin membrane without breaking. This indicates that the glute developed sufficiently, contributing to the bread’s texture and structure.
Filling: Rosca de Reyes is delicious as it is, but if you want to make it even more decadent, fill it with homemade whipped cream, chocolate ganache, or pastry cream.
OTHER RECIPES YOU MIGHT ALSO LIKE:
Rosca de Reyes(Mexican Kings Cake)
Ingredients
Dough:
- 530 g all-purpose flour
- 3 large eggs
- 175 g whole milk
- 100 g granulated sugar
- 10 g dry yeast
- 3 g kosker salt
- 150 g butter, softened
Cookie paste:
- 75 g all-purpose flour
- 75 g powdered sugar
- 75 g butter, softened
- 1/4 tsp vanilla extract
Decorations:
- 8 oz guava or quince paste
- 10-14 glazed cherries
Instructions
- Pour flour, eggs, sugar, salt, yeast, milk, orange zest, and vanilla extract into a bowl of a stand mixer equipped with the dough hook attachment.
- Turn on the mixer and knead for 10 minutes at medium speed or until the dough separates from the bowl edges.
- Add the softened butter cut into cubes piece by piece waiting until the previous one is incorporated.
- Mix and add butter until all the butter is incorporated; scrape down the sides using a rubber spatula.
- Mix at medium-high speed for 10-15 minutes or until the dough looks nice and smooth and passes the windowpane test. Add the chocolate chips and mix again for one minute until well combined.
- Stop the mixer and move the dough into a greased large bowl. Cover with plastic wrap and let proof in a warm place for 1 hour or until double in size.
- Put your fist in the dough, push down on it to deflate it, and place it in the refrigerator overnight.
- Next day, place the dough on a lightly floured surface, divide it in half, and form 2 balls. Poke a hole in the center and give it a large oval shape. Repeat the process with the other dough ball.
- Transfer the Rosca de Reyes to two baking sheets lined with parchment paper. Cover with wrap or kitchen cloth and let proof in a warm place for a couple of hours or until doubled in size.
- While the dough is proofing, make the cookie paste. Beat softened butter, powdered sugar and vanilla extract until well combined, then add sifted flour and mix until well combined. Shape the cookie paste into a rectangle, cover it in plastic, and refrigerate for 15 minutes. After resting, cut the cookie paste into four or six equal strips.
- Brush the wreaths with egg wash and decorate the top of the rosca with candied fruits, guava paste, and cookie paste. Bake in a 350°F preheated oven for 20/25 minutes or until the bread reaches an internal temperature of 190°F/87°C.
- Remove the bread from the oven and place it on a wire rack to cool down. After the Rosca is cooled, insert the baby figurine from the bottom of the bread so no one can see it where it is.
Notes
Nutrition
About Author
