Rosca de Reyes

150 mins
Serves 1
tiktok.com

Directions

  1. 1Start with 4 cups of all-purpose flour and make a well in it.
  2. 2Start with 4 cups of all-purpose flour and make a well in it.
  3. 3Start with 4 cups of all-purpose flour and make a well in it.
  4. 4Add one packet of active dry yeast, 3/4 cup of sugar, and a pinch of salt to the well.
  5. 5Add one packet of active dry yeast, 3/4 cup of sugar, and a pinch of salt to the well.
  6. 6Add one packet of active dry yeast, 3/4 cup of sugar, and a pinch of salt to the well.
  7. 7Mix the ingredients in the well with your hands.
  8. 8Mix the ingredients in the well with your hands.
  9. 9Mix the ingredients in the well with your hands.
  10. 10Add 4 eggs, orange zest, and a teaspoon of vanilla and mix.
  11. 11Add 4 eggs, orange zest, and a teaspoon of vanilla and mix.
  12. 12Add 4 eggs, orange zest, and a teaspoon of vanilla and mix.
  13. 13Gradually add warm milk a little at a time and form a ball with the dough.
  14. 14Gradually add warm milk a little at a time and form a ball with the dough.
  15. 15Gradually add warm milk a little at a time and form a ball with the dough.
  16. 16Transfer the dough to a mixer bowl and knead for 15 minutes with a hook attachment.
  17. 17Transfer the dough to a mixer bowl and knead for 15 minutes with a hook attachment.
  18. 18Transfer the dough to a mixer bowl and knead for 15 minutes with a hook attachment.
  19. 19Place the dough in a greased bowl, cover it, and let it rest for an hour to rise.
  20. 20Place the dough in a greased bowl, cover it, and let it rest for an hour to rise.
  21. 21Place the dough in a greased bowl, cover it, and let it rest for an hour to rise.
  22. 22Transfer the dough and start rolling it out.
  23. 23Transfer the dough and start rolling it out.
  24. 24Transfer the dough and start rolling it out.
  25. 25Grind canela in a molcajete and sprinkle it on the dough.
  26. 26Grind canela in a molcajete and sprinkle it on the dough.
  27. 27Grind canela in a molcajete and sprinkle it on the dough.
  28. 28Stretch out the dough with your hands.
  29. 29Stretch out the dough with your hands.
  30. 30Stretch out the dough with your hands.
  31. 31Form the dough into the rosca shape and connect the ends, ensuring the fold is facing down.
  32. 32Form the dough into the rosca shape and connect the ends, ensuring the fold is facing down.
  33. 33Form the dough into the rosca shape and connect the ends, ensuring the fold is facing down.
  34. 34To make the candy topping, combine 1 cup of sugar, 1 cup of flour, and one stick of softened butter.
  35. 35To make the candy topping, combine 1 cup of sugar, 1 cup of flour, and one stick of softened butter.
  36. 36To make the candy topping, combine 1 cup of sugar, 1 cup of flour, and one stick of softened butter.
  37. 37Continue kneading the candy topping mixture even if it seems like there's not enough butter.
  38. 38Continue kneading the candy topping mixture even if it seems like there's not enough butter.
  39. 39Continue kneading the candy topping mixture even if it seems like there's not enough butter.
  40. 40Split the candy topping mixture into two.
  41. 41Split the candy topping mixture into two.
  42. 42Split the candy topping mixture into two.
  43. 43Soften 1/4 of chocolate abuelita and mix it into one half of the candy topping mixture.
  44. 44Soften 1/4 of chocolate abuelita and mix it into one half of the candy topping mixture.
  45. 45Soften 1/4 of chocolate abuelita and mix it into one half of the candy topping mixture.
  46. 46Roll out both the white and chocolate candy topping mixtures.
  47. 47Roll out both the white and chocolate candy topping mixtures.
  48. 48Roll out both the white and chocolate candy topping mixtures.
  49. 49Cut both mixtures into strips.
  50. 50Cut both mixtures into strips.
  51. 51Cut both mixtures into strips.
  52. 52Decorate the rosca with the candy topping strips.
  53. 53Decorate the rosca with the candy topping strips.
  54. 54Decorate the rosca with the candy topping strips.
  55. 55Let the decorated rosca rest for an hour.
  56. 56Let the decorated rosca rest for an hour.
  57. 57Let the decorated rosca rest for an hour.
  58. 58Bake the rosca at 375 degrees Fahrenheit for 30 minutes.
  59. 59Bake the rosca at 375 degrees Fahrenheit for 30 minutes.
  60. 60Bake the rosca at 375 degrees Fahrenheit for 30 minutes.
  61. 61Serve with cajeta from Chapala.
  62. 62Serve with cajeta from Chapala.
  63. 63Serve with cajeta from Chapala.

Ingredients

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