Delicioso Rosca de Reyes: The Sweet Tradition of Kings
Celebrate El Día de Reyes (The Day of Kings) with this delightful Rosca de Reyes, a festive sweet bread that embodies the essence of tradition and togetherness. This rich, braided loaf, filled with Solo almond filling, represents the journey of the Three Kings to visit the infant Jesus. Each bite is a celebration of flavor and culture, adorned with vibrant colored sugars and hidden surprises! Perfect for gathering with family and friends on January 6, this cake not only delights the palate but also holds the promise of good fortune for the one who finds the hidden bean. Join in the joyful tradition and share in the experience of this delectable centerpiece, marking the end of the holiday season with a sprinkle of sweetness and a touch of history.
N/A
Servings
250
Calories
16
Ingredients
Ingredients
active dry yeast
2 (1/4 ounce) packages (activate by dissolving in warm water)
warm water
1/2 cup (used for activating the yeast)
milk
1 cup (warmed beforehand)
sugar
1 cup (combined with butter and milk)
butter or Crisco
1 cup (melted)
salt
1 teaspoon (added to the mixture)
eggs
6, beaten (beaten before adding to mixture)
flour
6 cups (up to 8 cups as needed) (added gradually to achieve proper dough consistency)
Solo almond filling
1 (12 ounce) can (used to fill the dough)
dried beans
2 (used for hiding within the dough)
colored sugar sprinkle
optional (for decoration)
candied fruit
optional (for decoration)
powdered sugar
3 cups (for icing)
butter
6 tablespoons (for icing, softened)
milk
2 tablespoons (for icing)
vanilla
2 tablespoons (for icing)
Instructions
1
In a small bowl, combine the active dry yeast and warm water, stirring gently until the yeast is fully dissolved. Allow the mixture to sit for about 5-10 minutes, or until it becomes frothy, indicating that the yeast is alive and active.
2
In a large mixing bowl, warm the milk until it is cozy but not boiling. Add the sugar and melted butter (or Crisco) to the milk, stirring until completely dissolved.
3
Incorporate the salt, beaten eggs, and the proofed yeast mixture into the bowl, blending everything thoroughly until well combined.
4
Gradually add 3 cups of flour, mixing until the batter is smooth. Slowly add more flour, a little at a time, until a soft, sticky dough forms. You may need to use up to 8 cups of flour, depending on humidity and other conditions.
5
Transition the dough to a floured surface and knead for about 8 minutes until it becomes smooth and elastic. If preferred, use a standing mixer with a dough hook for this step.
6
Shape the kneaded dough into a ball and place it in a lightly greased bowl. Turn the dough to coat its surface with a bit of butter. Cover loosely with plastic wrap and let it rise in a warm area until it has doubled in size, approximately 1-2 hours.
7
Once risen, gently punch down the dough to release air. Divide the dough in half and shape each half into an oval that is about 1-2 inches thick.
8
Spread 1/2 of the Solo almond filling evenly over each oval, then carefully place one dried bean into each piece.
9
Roll each dough piece tightly into a rope, ensuring the filling is enclosed. Join the ends together to form a ring-shaped cake, leaving a large hole in the center.
10
Cover the formed rings with a clean kitchen towel, allowing them to rise again until doubled in size, about 30-60 minutes.
11
Preheat your oven to 350°F (175°C) during the rising period.
12
Bake the rings in the preheated oven for 30 minutes, or until they are golden brown and sound hollow when tapped. Remove from the oven and transfer to a wire rack to cool completely.
13
For the icing, combine powdered sugar, room temperature butter, milk, and vanilla in a mixing bowl, beating until fluffy and smooth.
14
Once cooled, frost the Rosca with the icing and decorate with colorful sugars and candied fruits as desired.
Nutrition Information
12g
Fat
35g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rosca de Reyes?
Rosca de Reyes, or Kings' Ring, is a festive Mexican sweet bread traditionally eaten to celebrate El Día de Reyes (The Day of Kings).
When is Rosca de Reyes traditionally served?
This sweet bread is traditionally served on January 6th to mark the end of the holiday season and celebrate the Epiphany.
What does the Rosca de Reyes symbolize?
The bread's braided ring shape represents a crown, and the journey of the Three Kings to visit the infant Jesus.
What is the significance of the hidden bean?
A dried bean is hidden inside the dough; finding it is said to bring the recipient good fortune.
How do I activate the yeast for this recipe?
Combine active dry yeast with 1/2 cup of warm water and stir gently until dissolved, letting it sit for 5-10 minutes until frothy.
Can I use Crisco instead of butter for the dough?
Yes, the recipe allows for either 1 cup of melted butter or 1 cup of Crisco.
How many eggs are required?
This recipe requires 6 beaten eggs to be incorporated into the dough mixture.
How much flour will I need?
You will need at least 6 cups of flour, but may need up to 8 cups depending on humidity to reach the proper soft, sticky consistency.
How long should I knead the dough?
Knead the dough on a floured surface for approximately 8 minutes until it becomes smooth and elastic.
Can I use a stand mixer for the dough?
Yes, you can use a standing mixer equipped with a dough hook to knead the dough.
How long does the first rise take?
The first rise takes approximately 1 to 2 hours in a warm area, or until the dough has doubled in size.
What kind of filling is used in this Rosca?
This recipe uses one 12-ounce can of Solo almond filling spread evenly over the dough ovals.
How do I shape the cake?
Roll the filled dough into a rope, join the ends to form a ring, and leave a large hole in the center.
How long is the second rise?
After shaping the rings, let them rise again for about 30 to 60 minutes until doubled in size.
At what temperature should I bake the Rosca?
Preheat your oven and bake the rings at 350°F (175°C).
How long does the baking process take?
Bake the rings for about 30 minutes until they are golden brown and sound hollow when tapped.
What are the ingredients for the icing?
The icing consists of 3 cups of powdered sugar, 6 tablespoons of softened butter, 2 tablespoons of milk, and 2 tablespoons of vanilla.
When should I apply the icing?
Wait until the Rosca has cooled completely on a wire rack before frosting with the icing.
How is the cake traditionally decorated?
It is typically decorated with colorful sugar sprinkles and candied fruits to represent jewels on a crown.
How many calories are in a serving?
Each serving contains approximately 250 calories.
What is the fat content of this recipe?
Each serving contains about 12 grams of fat.
How many carbohydrates are in a serving?
There are 35 grams of carbohydrates per serving.
How much protein does it provide?
The Rosca provides approximately 4 grams of protein per serving.
Does this recipe include salt?
Yes, 1 teaspoon of salt is added to the dough mixture.
How much Solo almond filling is needed?
One 12-ounce can is sufficient for the two rings produced by this recipe.
What should I do if the dough is too sticky?
Slowly add more flour, a little at a time, until the dough reaches a soft but manageable consistency.
Why do you punch down the dough?
Punching down the dough after the first rise releases excess air bubbles before shaping.
Is the milk boiled for the dough?
No, the milk should be warmed until cozy but not boiling before adding sugar and butter.
How many rings does this recipe make?
The dough is divided in half to create two separate ring-shaped cakes.
Is vanilla used in the dough or the icing?
In this specific recipe, 2 tablespoons of vanilla are used specifically for making the icing.