Friday, January 6, 2012

Rosca de Reyes

  • 1/3 cup warm water
  • 1 packet yeast
  • 4 cups flour
  • 1 cup sugar
  • 4 large eggs -- beaten
  • 3/4 cup butter --room temperature
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 teaspoon anise seed
  • 4 teaspoons vanilla 
  • A small figurine or toy (optional)
  • Candied Fruit -- 2 cups of assorted fruit cut into strips (figs, orange, lemon, mango or cherries)
  • 1 egg beaten (egg wash)
  • 1/3 cup sugar (topping)
  1. Sprinkle yeast on surface of  water (in cup) & let it sit for 10 min
  2. Combine yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed & vanilla in  large mixing bowl 
  3. Mix until a dough forms
  4. Knead dough for 5 min
  5. Cover & let rise in a warm area until dough is doubled in size (est. 2 hours)
  6. Punch dough down and shape into ring 
    1. Roll dough into a log shape & bend the ends around to form a circle or you can make three thinner strips and braid them, putting ends together
    2. Ring should be 12-14 inches diameter
    3. Lift up one area & insert toy by pushing it up through the bottom
    4. Smooth out any lumps or tears
  7. Add the dried fruit by laying it across the top and pressing it in slightly
  8. Let it rise until doubled
  9. Brush top with egg wash & sprinkle with sugar 
  10. Bake for 45 minutes at 350 degrees
This holiday bread shaped in a ring is common in many Latin American countries to celebrate Día de Reyes - Kings' Day (January 6) with a small Jesus figurine baked inside.  The tradition follows that whoever finds the figurine must host tamales on February 2nd, Día de la Candelaria - Day of the Candles.  Go to for more details.
Happy Epiphany!

No comments: