Three Kings Bread (Rosca De Reyes)
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.
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!
