Rosca de Reyes Recipe

Ingredients

• 3 Tbsp all-purpose flour
• 2 1/4 tsp instant dried yeast
• 1 Tbsp sugar
• 1/2 cup milk (lukewarm)
• 3 2/3 cup all-purpose flour
• 2/3 cup butter (softened)
• 2/3 cup sugar
• 3 medium eggs
• 1 1/2 tsp vanilla extract
• 1 orange zest
• 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1/2 cup confectioner's sugar
• 2 Tbsp lard (or butter)
• 2 Tbsp butter
• 1 egg
• 2 Tbsp milk
• candied fruit (orange, figs, cherries, ate de guayaba, etc.)
• 5 baby plastic figurines (optional)

Instructions

1. 1

   --- Make the starter ---

2. 2

   Place flour, yeast, sugar, and milk in a medium bowl. Mix to combine.

3. 3

   Cover with a clean kitchen towel and allow to rest for 20 minutes.

4. 4

   --- Make the dough ---

5. 5

   Place flour, sugar, and salt in a stand mixer bowl with the hook attached.

6. 6

   Mix to combine. Add the yeast mixture (starter) and set the mixer to low speed.

7. 7

   Start mixing while adding one by one the eggs and yolks until everything is combined.

8. 8

   Add the softened butter, vanilla extract, and orange zest.

9. 9

   Mix at medium-low speed for 3 minutes until a sticky dough forms.

10. 10

    Set the mixer to medium-high speed and knead for about 10 minutes or until the dough is soft, and elastic, and only slightly sticks to the bowl.

11. 11

    --- Proof ---

12. 12

    Transfer the dough to a floured surface and form a ball.

13. 13

    Generously butter a large bowl and place the dough inside.

14. 14

    Cover with cling film and allow to rest in a warm environment for 1 to 2 hours or until the dough doubles in size (read notes).

15. 15

    --- Shape ---

16. 16

    Transfer the dough onto a floured surface. Gently knead it for a couple of seconds to knock out the air bubbles.

17. 17

    Lightly flour your hands and make a long rope about 3 inches thick.

18. 18

    Transfer the rope to a parchment-lined baking sheet and form a ring by connecting the endings.

19. 19

    Finish shaping the rosca with your hands.

20. 20

    Loosely cover with cling film and allow to proof for about 1 hour in a warm place.

21. 21

    --- Make the sugar paste ---

22. 22

    Place butter, flour, and confectioner's sugar in a bowl.

23. 23

    Work the ingredients with a fork to combine them, then use your hands to knead and form a smooth sugar-paste dough.

24. 24

    Now, flour a working surface and roll the sugar paste into a rectangle.

25. 25

    Using a spatula, divide it into 7-8 narrow rectangles.

26. 26

    --- Decore ---

27. 27

    Make the egg wash by whisking the egg and milk together, then brush the rosca with it.

28. 28

    Arrange first the sugar paste rectangles. Then, add the candied fruits in the spaces between the sugar paste decorations.

29. 29

    --- Bake ---

30. 30

    Pop the rosca into the preheated oven at 375°F/190°C and bake for about 25 minutes or until golden brown.

31. 31

    Remove the bread from the oven and place the baking tray on a countertop.

32. 32

    Let it cool for 10 minutes, then carefully transfer it onto a cooling rack and let it cool completely.