# Rosca de Reyes

A traditional sweet bread often enjoyed during Epiphany, made with a soft dough, candied fruit, and a sugary topping.

- Total time: 150 min
- Cuisine: Spanish
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- mixer bowl
- hook (for mixer)
- greased bowl
- molcajete

## Tips

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

## Source

- Original video: https://www.tiktok.com/t/ZTh8rpguT/
- Recipe page: https://www.cliprecipe.com/recipe/e2bf06d2-0ae9-44e5-9dc0-debcacb433ad
- Extracted: 2026-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt