Rosca de Reyes is a traditional Mexican bread enjoyed during Epiphany. It's a sweet, ring-shaped bread adorned with candied fruits and sometimes hides a small figurine inside.
Preparation time
1h 30min
Cooking time
30min
Ingredients
8 Servings
- 10 g active dry yeast
- 500 g all-purpose flour
- 100 g candied fruits
- 3 eggs
- 180 ml milk
- 1 orange zest
- 5 g salt
- 100 g sugar
- 100 g unsalted butter
Directions
Step 1
Warm the milk slightly and dissolve the yeast in it. Let it sit for about 5 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour, sugar, and salt.
Step 3
Add the yeast mixture, eggs, butter, and orange zest to the flour mixture. Knead until a smooth dough forms.
Step 4
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5
Preheat the oven to 180°C (350°F).
Step 6
Punch down the dough and shape it into a large ring. Place it on a baking sheet.
Step 7
Decorate the dough ring with candied fruits, pressing them gently into the dough.
Step 8
Bake in the preheated oven for about 25-30 minutes or until golden brown.
Step 9
Allow to cool before serving. Optionally, you can hide a small figurine inside the bread before baking.