August 24, 2020

Mexican Three Kings Sweet Bread (Rosca De Reyes)

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This traditional Mexican sweet bread, Three Kings Bread (Rosca De Reyes) is celebrated during Three Kings Day in Mexico, Spain, and Latin America. Our Rosca de Reyes or Three Kings bread recipe is simple to make and will make a perfect centerpiece on the table.

As summer comes to an end, the Three Kings celebration is approaching and this ROSCA DE REYES or Three Kings Bread Recipe should never miss it!

This sweet bread, baked for Three Kings Day, is decorated to resemble a crown. Traditionally a small porcelain figurine that represents the infant Jesus is wrapped in wax paper and baked into the bread.

Ingredients For Rosca De Reyes:

480 grams all-purpose flour (4 cups flour)
7 grams of active dry yeast or (1 envelope)
60 grams warm water (1/4 cup)
100 grams granulated sugar (1/2 cup), divided
80 grams warm milk (1/3 cup)
170 grams unsalted butter (3/4 cup) room temperature
200 grams eggs (4 large eggs)
5 grams cinnamon powder (1 teaspoon)
5 grams salt (1 teaspoon)
10 grams orange extract (2 teaspoons)
100 grams candied orange and lemon peel ( 1/2 cup) optional, pumpkin, pineapple, cherries, figs
100 grams sliced almonds (1 cup)
50 grams eggs (1 large egg) for glazing

Ingredients For Rosca De Reyes Strips For Topping Bread:

60 grams all purpose flour (1/2 cup)
60 grams unsalted butter (1/4 cup) softened
2 grams cinnamon powder (1/4 teaspoon)
60 grams confectioners sugar (1/2 cup)
20 grams egg yolk (1egg)

How To Make Spanish Three Kings Sweet Bread Dough (Rosca De Reyes)?

In a small bowl, sprinkle yeast over warm water.
Stir in 1 tablespoon of the granulated sugar (to feed the yeast).
Let stand 5 to 10 minutes or until foamy.
In a separate medium bowl, add 3/4 cup of the butter to warm milk. Stir until melted. Set aside.
Meanwhile, in a large bowl, mix 2 cups of the flour, remaining 1/3 cup granulated sugar, 4 of the eggs, 1 teaspoon of the cinnamon, and salt.
Mix until well blended.
Add yeast mixture, milk and butter mixture, and orange extract and beat for 2 minutes.
Gradually add 2 cups of the remaining flour, beating for 2 minutes.
Knead dough on a lightly floured surface for about 5 minutes or until smooth and elastic.
Place dough in buttered or oiled bowl Cover and place bowl in warm, draft-free place area and let ferment for 1 hour or until sweet dough doubles in size.

How To Make The Three Kings Bread Strips For The Top (Rosca De Reyes?

In a medium-size bowl, add the 1/4 cup butter and confectioners sugar and beat together for about 1 minute.
Add in 1/2 cup flour, 1/4 teaspoon cinnamon, and egg yolk.
Beat until a smooth paste is formed.
Divide the mixture into 6 equal pieces.
Wrap with plastic wrap and set aside.

How To Shape Rosca De Reyes Sweet Kings Bread?

When the bread dough has almost doubled in size, punch down to remove air.
With floured hands, remove from bowl and knead a few times then shape into a ball.
Roll dough into a 40–inch long by 2-inch wide log.
Place on a large parchment-lined baking sheet.
Bring ends of the dough together to form a large oval ring.
With wet hands, press to seal ends. Cover with a clean kitchen towel and place the baking sheet in a slightly warm, draft-free place.
Let dough stand for 1-2 hours or until almost doubled in size.
Preheat oven to 350°F.
Beat the remaining egg until well blended.
Brush the bread dough ring with a beaten egg.
Roll pieces of dough strips into 3-inch long by 1 1/2-inch wide strips.
Arrange strips decoratively on the dough ring.
Add strips of candied orange and lemon peel or your preferred candied fruit.
Bake 25 to 35 minutes or until golden brown and dough sounds hollow when tapped.
Cool completely on a wire rack and serve. Enjoy!

Three Kings Bread (Rosca De Reyes)

Gina

This Three Kings Bread also referred to Rosca de Reyes, baked for Three Kings Day, is decorated to resemble a crown. Traditionally a small porcelain figurine that represents the infant Jesus is wrapped in wax paper and baked into the bread.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Resting and Proof 2

Total Time 2 45

Course Breads, Christmas, Dessert, Holiday

Cuisine Central America, Mexican, South American, Spainish

Servings 6 people

Calories 200 kcal

Ingredients

INGREDIENTS FOR ROSCA DE REYES:

480 grams all-purpose flour 4 cups flour
7 grams of active dry yeast or 1 envelope
60 grams warm water 1/4 cup
100 grams granulated sugar 1/2 cup, divided
80 grams warm milk 1/3 cup
170 grams unsalted butter 3/4 cup room temperature
200 grams eggs 4 large eggs
5 grams cinnamon powder 1 teaspoon
5 grams salt 1 teaspoon
10 grams orange extract 2 teaspoons
100 grams candied orange and lemon peel 1/2 cup optional, pumpkin, pineapple, cherries, figs
100 grams sliced almonds 1 cup
50 grams eggs 1 large egg for glazing

INGREDIENTS FOR ROSCA DE REYES STRIPS FOR TOPPING BREAD:

60 grams all purpose flour 1/2 cup
60 grams unsalted butter 1/4 cup softened
2 grams cinnamon powder 1/4 teaspoon
60 grams confectioners sugar 1/2 cup
20 grams egg yolk 1egg

Instructions

HOW TO MAKE SPANISH THREE KINGS SWEET BREAD DOUGH (ROSCA DE REYES)?

In a small bowl, sprinkle yeast over warm water.
Stir in 1 tablespoon of the granulated sugar (to feed the yeast).
Let stand 5 to 10 minutes or until foamy.
In a separate medium bowl, add 3/4 cup of the butter to warm milk. Stir until melted. Set aside.
Meanwhile, in a large bowl, mix 2 cups of the flour, remaining 1/3 cup granulated sugar, 4 of the eggs, 1 teaspoon of the cinnamon, and salt.
Mix until well blended.
Add yeast mixture, milk and butter mixture, and orange extract and beat for 2 minutes.
Gradually add 2 cups of the remaining flour, beating for 2 minutes.
Knead dough on a lightly floured surface for about 5 minutes or until smooth and elastic.
Place dough in buttered or oiled bowl Cover and place bowl in warm, draft-free place area and let ferment for 1 hour or until sweet dough doubles in size.

HOW TO MAKE THE THREE KINGS BREAD STRIPS FOR THE TOP (ROSCA DE REYES?

In a medium-size bowl, add the 1/4 cup butter and confectioners sugar and beat together for about 1 minute.
Add in 1/2 cup flour, 1/4 teaspoon cinnamon, and egg yolk.
Beat until a smooth paste is formed.
Divide the mixture into 6 equal pieces.
Wrap with plastic wrap and set aside.
HOW TO SHAPE ROSCA DE REYES SWEET KINGS BREAD?
When the bread dough has almost doubled in size, punch down to remove air.
With floured hands, remove from bowl and knead a few times then shape into a ball.
Roll dough into a 40–inch long by 2-inch wide log.
Place on a large parchment-lined baking sheet.
Bring ends of the dough together to form a large oval ring.
With wet hands, press to seal ends. Cover with a clean kitchen towel and place the baking sheet in a slightly warm, draft-free place.
Let dough stand for 1-2 hours or until almost doubled in size.
Preheat oven to 350°F.
Beat the remaining egg until well blended.
Brush the bread dough ring with a beaten egg.
Roll pieces of dough strips into 3-inch long by 1 1/2-inch wide strips.
Arrange strips decoratively on the dough ring.
Add strips of candied orange and lemon peel or your preferred candied fruit.
Bake 25 to 35 minutes or until golden brown and dough sounds hollow when tapped.
Cool completely on a wire rack and serve. Enjoy!