Rosca de Reyes

2h 30m
Serves 1
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Directions

  1. 1Start with 4 cups of all-purpose flour and make a well in it.
  2. 2Add one packet of active dry yeast, 3/4 cup of sugar, and a pinch of salt to the well.
  3. 3Mix the ingredients in the well with your hands.
  4. 4Add 4 eggs, orange zest, and a teaspoon of vanilla and mix.
  5. 5Gradually add warm milk a little at a time and form a ball with the dough.
  6. 6Transfer the dough to a mixer bowl and knead for 15 minutes with a hook attachment.
  7. 7Place the dough in a greased bowl, cover it, and let it rest for an hour to rise.
  8. 8Transfer the dough and start rolling it out.
  9. 9Grind canela in a molcajete and sprinkle it on the dough.
  10. 10Stretch out the dough with your hands.
  11. 11Form the dough into the rosca shape and connect the ends, ensuring the fold is facing down.
  12. 12To make the candy topping, combine 1 cup of sugar, 1 cup of flour, and one stick of softened butter.
  13. 13Continue kneading the candy topping mixture even if it seems like there's not enough butter.
  14. 14Split the candy topping mixture into two.
  15. 15Soften 1/4 of chocolate abuelita and mix it into one half of the candy topping mixture.
  16. 16Roll out both the white and chocolate candy topping mixtures.
  17. 17Cut both mixtures into strips.
  18. 18Decorate the rosca with the candy topping strips.
  19. 19Let the decorated rosca rest for an hour.
  20. 20Bake the rosca at 375 degrees Fahrenheit for 30 minutes.
  21. 21Serve with cajeta from Chapala.

Ingredients

  • 4 cups all-purpose flour
  • 1 packet active dry yeast
  • 0.75 cup sugar
  • 1 pinch salt
  • 4 eggs
  • orange zest
  • 1 teaspoon vanilla
  • warm milk
  • canela
  • 1 cup sugar (for candy topping)
  • 1 cup flour (for candy topping)
  • 1 stick softened butter (for candy topping)
  • 0.25 chocolate abuelita, softened
  • cajeta from Chapala

Equipment

mixer bowlhook (for mixer)greased bowlmolcajete

Tips

  • Be patient for the dough to rise.
  • The fold of the rosca shape has to be facing down.

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