ROSCA DE REYES (KINGS' RING BREAD)
Allison
BREAD
DESSERT
Rosca de Reyes is a celebrated holiday bread enjoyed on January 6 for Día de los Reyes. This traditional ring-shaped loaf has a soft, enriched crumb flavored with citrus and vanilla, then topped with colorful candied fruits like acitron, cherries, and figs. Each slice is festive, lightly sweet, and perfect for sharing with friends and family.
Ingredients
Dough Ingredients
4 cups all-purpose flour
½ cup granulated sugar
2¼ tsp instant yeast
1 tbsp Sweet Dough Improver Mejormix
½ tsp salt
3 large eggs
½ cup warm milk
6 tbsp unsalted butter, softened
1 tbsp orange zest
1 tsp Diamante Extra Strong Artificial Vanilla Flavor
½ tsp Diamante Orange Flavor
Topping (Pasta Azucarada or Sweet Dough)
¼ cup softened butter
¼ cup granulated sugar
½ cup all-purpose flour
Decorations
Red Citron – Acitron Rojo
Green Citron – Acitron Verde
Natural Citron – Acitron Natural
Candied Orange Peel (strips or diced)
Whole & Broken Glacé Red Cherries
Figs in Syrup – Higos en Almíbar
1 egg (egg wash)
Muneco Para Rosca de Reyes (insert after baking)
Rosca de Reyes Boxes
Directions
Prep your ingredients: Bring eggs and butter to room temperature. Drain figs from syrup. Line a large baking sheet with parchment paper and preheat the oven to 350°F.
Mix dry ingredients: In a medium bowl, whisk together flour, sugar, yeast, salt, and Sweet Dough Improver Mejormix. Set aside.
Mix wet ingredients: In a large bowl, whisk eggs, warm milk, butter, orange zest, Diamante Vanilla Flavor, and Diamante Orange Flavor until smooth.
Combine and knead: Add the dry mixture into the wet mixture and knead until a smooth, elastic dough forms. Expect 8–10 minutes by hand or 5–6 minutes in a mixer.
First rise: Place the dough in a lightly greased bowl. Cover and let rise until doubled in size, about 1–2 hours.
Shape the dough: Punch down the dough, then shape it into a large ring. Place it on the baking sheet and let it rise again until puffy.
Prepare the topping: Mix softened butter, sugar, and flour until a thick paste forms. Press small flattened pieces around the ring.
Decorate: Brush dough with egg wash. Arrange: Strips of Red Citron, Strips of Green Citron, Pieces of Natural Citron, Candied Orange Peel, Glacé Red Cherries, and Figs in Syrup, drained. Alternate colors for a traditional Rosca presentation.
Bake and cool: Bake at 350°F for 25–30 minutes until golden brown. Cool fully before inserting the Muneco Para Rosca de Reyes from the bottom.
