Rosca De Reyes King Cake Recipes

ROSCA DE REYES

Steps:

• Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
• Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
• Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
• Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh®; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick.
• Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

ROSCA DE REYES - KING CAKE

Steps:

• Dissolve yeast in five tablespoons lukewarm milk and let sit five minutes.
• Add the flour, sugar, eggs, melted butter, the remaining milk, salt, cinnamon, aniseed, raisins and vanilla.
• Combine and knead dough until no longer sticky.
• Grease dough with some butter, cover and let rise until the dough doubles in size.
• Grease a baking sheet.
• Punch down dough and knead lightly.
• Form dough into a ring or"rosca" about 12 inches in diameter.
• Place the dough ring on baking sheet.
• Decorate the top of the ring with the candied fruit.
• Let the dough rise again until doubled.
• Preheat oven to 350F degrees.
• Brush with the beaten egg and sprinkle with granulated sugar.
• Bake 40 minutes or until done.
• Insert the baby figurine or bean from the underside.

ROSCA DE REYES - THREE KINGS CAKE

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, cream together butter or margarine and powdered sugar.
• Add eggs and beat again, until light and fluffy.
• Combine dry ingredients, expect chopped nuts.
• Gradually add dry ingredients and vanilla to creamed mixture.
• Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan.
• Pour batter into pan.
• Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
• Cool 10 minutes; turn cake onto wire rack to cool.
• Insert dry bean or"baby" from the underside of the cake when cool.
• During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat.
• Remove from heat and add ground anise and vanilla extract.
• Pour warm syrup over freshly baked, cooled cake.

LA MEXICANA'S ROSCA DE REYES (KING CAKE)

Steps:

• Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
• In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
• Add the salt, eggs, and yeast mixture and blend thoroughly.
• Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
• Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
• Dough may be made with a standing mixer and dough hook.
• Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
• Cover loosely with plastic wrap and let rise until doubled.
• Punch down the dough and divide in half.
• To prepare rings, divide dough in half and flatten into a long oval.
• Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
• Join ends together leaving large oval hole in the middle.
• Cover and let rise until double, about 1 hour.
• While the bread is rising, preheat oven to 350°F.
• Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
• Remove and let loaves cool on wire racks.
• Icing: Mix all the icing ingredients together until fluffy and well blended.
• To serve, frost cooled loaves with icing.
• Decorate with different colored sugars or candied fruit.

ROSCON DE REYES, SPANISH THREE KINGS.

Steps:

• To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.
• In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
• Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball.
• Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down.
• Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
• To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat.
• Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet.
• Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
• Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
• To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.