Recipe Note

Yields: One large Rosca (10–12 servings).

Perfect for gifting when packaged in Rosca de Reyes Boxes from Baker’s Authority.

Why You’ll Love Rosca de Reyes

This Rosca balances soft dough, warm vanilla citrus flavor, and festive candied fruit. Bakers love its presentation, and families enjoy the tradition that comes with hiding the small figurine inside.

Tips for Perfect Rosca de Reyes

Sweet Dough Improver strengthens the dough for a softer crumb

Let the dough rise fully for a lighter texture

Pat fruits dry before placing them so they adhere better

Add decorations generously for a traditional look

Insert the baby charm only after baking

Decorating the Rosca de Reyes

The decorations are what transform a simple sweet bread into the iconic Rosca de Reyes. Each candied fruit brings color, texture, and symbolism, so the arrangement matters just as much as the dough itself.

Citron (Acitron Rojo, Verde, and Natural)
These long strips are the most recognizable Rosca topping. Red and green are used for contrast while natural citron adds a softer golden tone. Cut the strips into even lengths and press them gently into the dough after brushing with egg wash. Space them evenly around the ring so every slice has a pop of color.

Candied Orange Peel
Orange peel adds brightness and a slightly bitter-sweet note that balances the enriched dough. Use either long strips or diced pieces. Strips can be placed between citron pieces, while diced peel can be sprinkled in small clusters for extra shine.

Glacé Red Cherries
Whole or halved cherries add round shapes that break up all the vertical lines from the citron. Place them in pairs or small groups so they don’t roll during baking. If using syrup-packed cherries, pat them completely dry so they adhere properly.

Figs in Syrup (Higos en Almíbar)
Figs bring richness and a deep amber color. Drain them well and slice them in half lengthwise before arranging them. Because figs are heavier, place them closer to the inside edge of the ring where they can settle without sliding.

Balancing the Design
The traditional presentation alternates color and shape all the way around the ring:
• a red citron strip
• a green citron strip
• a fig or cherry cluster
• a natural citron or orange peel strip

Repeat this pattern until the Rosca is fully decorated. A generously decorated Rosca bakes more evenly, looks more festive, and gives each slice a variety of textures.

Using the Decorations Correctly
• Pat all fruits dry so they stick well to the egg wash.
• Press each piece gently into the surface.
• Leave a little space between heavier toppings so they don’t shift in the oven.
• Add more color than you think you need — Roscas are meant to look abundant.

Once baked and cooled, place the muñeco underneath the bread from the bottom, following tradition.

Rosca de Reyes Variations

Coconut Rosca: Sprinkle with Shredded Coconut Medium Unsweetened

Almond Rosca: Add Sliced Almonds on top before baking

Guava Rosca: Pipe small amounts of Diamante Guava Filling between decorations

Frequently Asked Questions

Q: Can I chill the dough overnight?
A: Yes. Refrigerate after the first rise, then let it warm slightly before shaping.

Q: Can I freeze the baked Rosca?
A: You can. Wrap tightly and thaw at room temperature.

Q: Why didn’t my dough rise well?
A: The yeast may have been exposed to milk that was too hot, or the room temperature may have been too cool. Using Mejormix Dough Improver helps support consistent rising.