Rosca de Reyes
This Rosca de Reyes recipe brings the warm orange and cinnamon scent of a Mexican panadería right into your own kitchen. It's the soft, ring-shaped sweet bread families gather around every January 6th to celebrate Three Kings Day.
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- Light colored baking sheet - Prevents over-browning of the bottom
- Pastry brush
- Kitchen scale - For accurate ingredient measurements
- Instant-read thermometer - For checking milk temperature and bread doneness
- Plastic wrap
- Clean kitchen towel
- Small piping bag or zip top bag - For the sugar paste
Ingredients
- 4 cups bread flour - 500g
- 1 packet active dry yeast - 2¼ tsp or 7g
- ½ cup granulated sugar - 100g, divided (1 tbsp for yeast activation)
- 1 cup whole milk - 240ml, warmed to 110°F (43°C)
- ½ cup unsalted butter - 113g, softened
- 3 large eggs - room temperature
- orange zest - zest of 2 oranges
- 1 tsp orange extract
- 1 tsp salt
Sugar Paste Topping
- ½ cup all-purpose flour - 65g
- ⅓ cup powdered sugar - 40g
- ¼ cup unsalted butter - 57g, softened
- 1 large egg yolk
For Decorating
- 1 egg - for egg wash
- 1 tbsp water - for egg wash
- ½ cup candied cherries - halved
- ⅓ cup guava paste - sliced into thin strips
- ¼ cup sliced almonds
- 1 to 3 mini baby figurines - optional, to hide inside the bread
Instructions
- Warm the milk to 110°F (43°C). Stir in 1 tablespoon of sugar and the yeast, then let sit for 8-10 minutes until foamy.
- In your stand mixer bowl, combine the bread flour, remaining sugar, salt, orange zest, and orange extract. Add the yeast mixture, softened butter, and eggs. Mix on low until a shaggy dough forms, then knead on medium for 8-10 minutes until smooth and elastic.
- Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1.5-2 hours until doubled in size.
- Mix the all-purpose flour, powdered sugar, butter, and egg yolk until smooth. Wrap and refrigerate until ready to use.
- Punch down the dough, roll into a 24-28 inch rope, and shape into an oval or ring on the baking sheet. Press the baby figurines into the underside of the dough.
- Cover loosely and let rise for 30-45 minutes until puffy. Brush with egg wash, roll the sugar paste into thin ropes and arrange in a crisscross pattern on top. Press candied cherries, guava paste strips, and almonds into the gaps.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes, tenting with foil if the top browns too quickly, until internal temperature reaches 190°F (88°C). Cool completely on a wire rack before slicing.
Notes
- Temperature check: Use a thermometer to confirm your milk is between 100°F and 110°F (38°C to 43°C) before adding the yeast.
- Windowpane test: Knead until the dough passes the windowpane test—stretch a small piece thin enough to see light through it without tearing.
- Chill the paste: Chilling the sugar paste before rolling it into strips helps it hold its shape on top of the dough.
- Make ahead: You can prepare the dough through the first rise, then refrigerate it overnight before shaping. Let the dough sit at room temperature for about 30 minutes before shaping.
- Substitutions: Dried cranberries, candied orange peel, or other dried fruits all work as decorative substitutes for the guava paste and candied cherries.
- Doneness test: The most reliable method is checking the internal temperature with an instant read thermometer, which should read about 190°F (88°C).
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze whole or in slices for up to 2 months.
- Refreshing: Revive slightly stale bread by warming individual slices in a 300°F (150°C) oven for 5 minutes.
- Tradition: The baby figurine represents Baby Jesus. Whoever finds it in their slice traditionally hosts a gathering and prepares tamales for Día de la Candelaria on February 2nd.
- Pairing: Rosca de Reyes is traditionally served with a steaming cup of Mexican hot chocolate, which balances the bread's sweetness with rich, spiced cocoa flavor.