Description
A traditional Mexican King’s Bread, known as Rosca de Reyes, is a festive sweet bread typically enjoyed during Epiphany celebrations. This recipe yields a delicious, slightly sweet bread adorned with candied fruits and a hidden trinket inside for luck.
Ingredients
Scale
Bread:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
Decoration and Glaze:
- Candied fruits (such as figs, citron, and cherries)
- 1 egg, beaten (for egg wash)
- 1/4 cup powdered sugar
- 1 tablespoon milk (for glaze)
Instructions
- Bread Preparation: In a large bowl, mix flour, sugar, yeast, and salt. In another bowl, combine warm milk, water, butter, eggs, vanilla, orange zest, and cinnamon. Add wet ingredients to dry and mix into a dough. Knead for 8–10 minutes. Let rise for 1–1.5 hours. Shape and let rise again for 30–45 minutes.
- Baking: Brush with beaten egg, decorate with candied fruit. Bake at 350°F (175°C) for 25–30 minutes until golden brown.
- Glazing: Mix powdered sugar and milk to make a glaze. Drizzle over cooled bread before serving.
Notes
- This bread is traditionally served during Epiphany on January 6th and may contain a hidden figurine. The person who finds it hosts the next celebration.
- Candied fruit can be substituted with dried fruit or omitted for a simpler version.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
