Rosca De Reyes Three Kings Cake Recipes

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THREE KINGS BREAD: ROSCA DE REYES



Three Kings Bread: Rosca de Reyes image

Provided by Ingrid Hoffmann

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 16

1 (1/4-ounce) packet active dry yeast
1/4 cup warm water
1/4 cup dried figs, cut into strips, plus more for garnish
1/4 cup candied orange peel, cut into strips, plus more for garnish
1/4 cup candied lemon peel, cut into strips, plus more for garnish
1/4 cup chopped candied cherries, plus more whole for garnish
2 tablespoons light rum
1/4 cup milk
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
3 large eggs, divided
Water

Steps:

  • In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
  • Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
  • In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
  • In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
  • Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
  • Preheat the oven to 350 degrees F.
  • Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
  • Cool on a wire rack before slicing.

ROSCA DE REYES



Rosca de Reyes image

This traditional holiday Mexican bread is a bit time-consuming, but absolutely worth the effort.

Provided by repostera

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 12

Number Of Ingredients 15

4 cups all-purpose flour
3 eggs
3 eggs, separated
⅔ cup white sugar
1 tablespoon warm water
2 (.25 ounce) packages dry yeast
1 orange, zested
1 lime, zested
1 pinch salt
½ cup butter, softened
1 tablespoon butter, softened
½ cup white sugar
¼ cup butter
¼ cup all-purpose flour
20 candied citrus peels

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.

Nutrition Facts : Calories 397 calories, Carbohydrate 56.7 g, Cholesterol 126 mg, Fat 15.5 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 8.7 g, Sodium 138 mg, Sugar 19.8 g

ROSCA DE REYES - THREE KINGS CAKE



Rosca De Reyes - Three Kings Cake image

The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Traditionally served with delicious Mexican hot chocolate. From the El Charro Cafe in Tucson, Arizona.

Provided by Molly53

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

16 ounces butter (if using margarine, NOT tub or spread product) or 16 ounces margarine (if using margarine, NOT tub or spread product)
1 lb powdered sugar
6 eggs
4 cups cake flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped walnuts or 1 cup pecans
2 cups brown sugar
1 teaspoon ground aniseed
1 teaspoon vanilla extract
1 dried beans (or plastic baby)

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.

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