Rosca de Reyes, a traditional Mexican sweet bread, is a centerpiece of Three Kings Day celebrations. Shaped like a crown and adorned with colorful candied fruits, this bread symbolizes the Magi’s gifts and the journey to Bethlehem. While traditionally unfilled, this version adds a buttery cinnamon filling reminiscent of cinnamon rolls for extra flavor. A hidden figurine baked inside adds a festive surprise, making this bread a fun and delicious tradition.
Why You’ll Love This Recipe
- Rich in Tradition: Perfect for celebrating Día de los Reyes (Three Kings Day).
- Flavorful Twist: A buttery cinnamon filling adds warmth and comfort.
- Customizable: Garnish with your favorite candied fruits and nuts.
- Interactive Fun: The hidden figurine adds excitement to the occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough
- ½ cup warm water
- 1 packet (¼ ounce) active dry yeast
- 3 to 3 ½ cups all-purpose flour, divided
- ⅔ cup milk
- 6 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Zest from 1 orange
For the Filling
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans or almonds
- ¾ cup chopped mixed candied fruits and peels (e.g., dried cranberries, figs, apricots, candied orange peels)
For the Sugar Glaze
- 1 cup sifted powdered sugar
- ¼ teaspoon vanilla extract
- Milk, as needed
For Garnish
- 1 egg, beaten
- Candied cherries
- Candied orange peels
Directions
- Prepare the Yeast Mixture
- In a bowl, combine warm water and yeast. Stir until dissolved and let rest until foamy. Mix in ½ cup of flour, cover with plastic wrap, and set aside in a warm place.
- Prepare the Dough Base
- Heat milk, butter, sugar, and salt in a small saucepan until the butter melts. Cool to lukewarm.
- In a stand mixer, combine the milk mixture, yeast mixture, 1 cup of flour, eggs, vanilla extract, almond extract, and orange zest. Beat at low speed for 30 seconds, then at high speed for 3 minutes.
- Form the Dough
- By hand, stir in enough of the remaining flour to make a moderately soft dough. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1 ½ hours until doubled.
- Roll and Fill the Dough
- Punch down the dough and roll it into a 24×12-inch rectangle on a lightly floured surface.
- Brush with melted butter. Mix sugar, cinnamon, pecans, and candied fruits, then sprinkle over the dough.
- Shape the Rosca
- Roll the dough tightly from one long edge. Bring the ends together to form a wreath. Place seam-side down on a greased baking sheet, flatten slightly, and make slashes at intervals with a sharp knife.
- Final Rise and Bake
- Cover with greased plastic wrap and let rise for 30-40 minutes until nearly doubled.
- Brush with beaten egg and bake at 375°F (190°C) for 25-30 minutes until golden brown. Cool completely.
- Glaze and Garnish
- Combine powdered sugar, vanilla, and enough milk to achieve a smooth consistency. Spread over the cooled bread. Decorate with candied cherries and orange peel.
Servings and Timing
- Servings: 16
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Resting Time: 2 hours
- Total Time: 3 hours
Variations
- Nut-Free: Skip the nuts or substitute with sunflower seeds.
- Different Fillings: Use Nutella, dulce de leche, or a cream cheese mixture for the filling.
- Spices: Add ground cardamom or nutmeg for a fragrant twist.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes.
FAQs
1. What is Rosca de Reyes?
Rosca de Reyes is a traditional Mexican bread served on January 6th to celebrate Three Kings Day.
2. Why is there a baby figurine in the bread?
The figurine represents baby Jesus. The person who finds it traditionally hosts a tamale party on Candlemas (February 2nd).
3. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works. Skip the step of dissolving it in warm water and mix it directly with the dry ingredients.
4. Can I make the dough without a stand mixer?
Absolutely! Mix the ingredients by hand and knead on a floured surface until smooth and elastic.
5. What if I don’t have candied fruits?
Use dried fruits like raisins, cranberries, or apricots as substitutes.
6. How do I prevent the bread from drying out?
Ensure the dough is properly kneaded, and cover it with foil if it starts browning too quickly in the oven.
7. Can I make this gluten-free?
Use a gluten-free flour blend, but note that the texture may vary.
8. What is the purpose of the slashes on the dough?
The slashes help the bread expand evenly during baking and give it a decorative appearance.
9. Is the glaze necessary?
The glaze adds sweetness and helps the garnishes stick, but the bread is still delicious without it.
10. Can I make smaller individual Roscas?
Yes, divide the dough into smaller portions and shape them into mini wreaths. Adjust baking time as needed.
Conclusion
Rosca de Reyes is a delightful way to celebrate Three Kings Day with family and friends. Its warm, spiced filling, festive garnishes, and interactive tradition make it a centerpiece for the holiday. Whether you stick to tradition or add your own twist, this sweet bread is sure to bring joy to your table.
Print
Three Kings Bread: Traditional Rosca de Reyes with a Flavorful Twist
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 16 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Description
Rosca de Reyes, or Three Kings Bread, is a traditional Mexican sweet bread shaped like a crown and garnished with candied fruit jewels. This festive bread features comforting flavors of cinnamon, citrus, and almond, with an optional filling of nuts and dried fruits. Perfect for celebrating Epiphany or any special occasion!
Ingredients
For the Dough:
- 1/2 cup warm water
- 1 packet (1/4 ounce) active dry yeast
- 3 to 3 1/2 cups all-purpose flour, divided
- 2/3 cup milk
- 6 tbsp unsalted butter
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Zest of 1 orange
For the Filling:
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans or almonds
- 3/4 cup chopped mixed candied fruits and peels (e.g., dried cranberries, figs, apricots, candied orange peels)
For the Sugar Glaze:
- 1 cup sifted powdered sugar
- 1/4 tsp vanilla extract
- Milk, to thin
For Garnishing:
- 1 egg, beaten
- Candied cherries
- Candied orange peels
Instructions
Prepare the Yeast Mixture:
- Pour warm water into a bowl and sprinkle with yeast. Stir until dissolved and let rest until foamy. Stir in ½ cup of flour, cover with plastic wrap, and let sit in a warm place.
2. Heat the Milk Mixture:
- In a small saucepan, heat milk, 6 tbsp butter, ⅓ cup sugar, and salt until the butter melts. Cool to lukewarm.
3. Mix the Dough:
- In a stand mixer, combine the lukewarm milk mixture, yeast mixture, 1 cup flour, eggs, vanilla extract, almond extract, and orange zest. Beat at low speed for 30 seconds, then on high for 3 minutes.
4. Knead the Dough:
- Gradually stir in remaining flour by hand until a moderately soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
5. First Rise:
- Place dough in a greased bowl, turning to grease the surface. Cover and let rise in a warm place for 1-1½ hours until doubled.
6. Roll and Fill:
- Punch down the dough and roll into a 24×12-inch rectangle. Brush with melted butter. Combine sugar, cinnamon, nuts, and candied fruit, then sprinkle over the dough.
7. Shape the Wreath:
- Roll up the dough tightly along the long side. Shape into a wreath and place seam-side down on a greased baking sheet. Flatten slightly and cut slashes at intervals around the edge.
8. Second Rise:
- Cover with greased plastic wrap and let rise for 30-40 minutes until nearly doubled.
9. Bake:
- Preheat oven to 375°F (190°C). Brush the dough with beaten egg. Bake for 25-30 minutes until golden brown. Cool completely on a wire rack.
10. Glaze and Garnish:
- Mix powdered sugar, vanilla, and milk to make a smooth glaze. Spread over the cooled bread and decorate with candied cherries and orange peels.
Notes
- If adding a plastic baby doll, insert it into one of the slits after baking.
- Warn guests about the hidden doll before serving.
- Store leftovers in an airtight container for up to 3 days.
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