Three Kings Bread Recipes

THREE KINGS BREAD: ROSCA DE REYES

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 RECIPE

Steps:

• Pour lukewarm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup of the flour, and cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 25 minutes.
• In the meantime, mix flour, eggs, egg yolks, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. Even though I have a Stand mixer this time I kneaded the dough by hand since not everyone has a large mixer but you can do these steps in your Kitchen Aid.
• Add yeast mixture to the bowl and mix. It will be very sticky but manageable, add flour if needed. Place on a lightly floured surface and start kneading until you have a smooth dough. It will take about 15-20 minutes to get this results. 7 minutes in your Kitchen Aid. DO NOT add too much flour to your working area, the texture should be very soft, sort of wet but manageable. If you add more flour than needed your bread will be dry.
• Once your dough is smooth and soft, place in a buttered bowl, and cover with buttered plastic wrap. The pictures don't show the texture and feel of the dough, but it must be wet and elastic. Let dough stand in a warm place until doubled in volume, about 1 and 1/2 hours. Make sure your kitchen is warm to help your dough to rise. If the dough doesn't double in volume after this time let it rest longer. The fermentation process develops flavor, so slower and longer is always best.
• While the dough is resting, mix the following ingredients for the decoration: margarine with the confectioner sugar until it creamy. Then add in the flour and egg yolk. Until you have a smooth paste.
• After the first resting period. Turn dough out onto a lightly floured surface, and knead a few times, then shape into a round cushion and making a hole in the middle shape into a large ring. Transfer to a greased rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place for 45 minutes or more until almost double in volume. Gather all your decorations and the egg wash. For the egg wash whisk remaining egg with milk or water.
• Preheat oven at least 20 minutes before baking at 375 degrees, with rack in lower third.
• Brush the dough with the egg wash two times for a golden crust. Form strips with the confectioner sugar paste and decorate the dough. Place some of the dried fruit pressing them gently into the dough. Sprinkle with sugar and bake for 10 minutes. Reduce heat to 350 degrees and bake for 10 more minutes until bread is a nice golden brown color. Depending on your oven it will require more time. (Some readers had reported baking for 30 minutes)
• Transfer the bread to a wire rack to cool. After the bread has cooled insert the plastic baby dolls from the bottom of the bread. Do not forget to let your guests know that there is a baby toy inside the bread. Rosca de Reyes can be stored in an airtight container for up to 3 days.

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Steps:

• Reserve 1 tablespoon evaporated milk to use in egg wash; refrigerate. Heat remaining evaporated milk in small glass measure to a temperature of 110º to 115º F. Stir in the yeast and 1 tablespoon sugar. Let stand for 10 minutes.
• Combine flour, 3/4 cup sugar, orange zest, cinnamon, anise seed and salt in large mixer bowl. Add 4 eggs, butter, yeast mixture and vanilla extract. Mix together with electric mixer fitted with dough hook or by hand until soft, smooth dough is formed.
• Place dough on lightly floured surface; knead gently for about 5 minutes. Shape into a ball. Place in large greased bowl; turn over. Cover with greased plastic wrap. Let rise in warm place for about 2 hours or until doubled in size.
• Punch dough down. Form the wreath by rolling it into a log shape then bending the ends around to form a circle (a 12-inch round skillet could be used as a guide for circle). Place on large, lightly greased baking sheet. Lift up one area and insert a small figurine or dried bean that has been wrapped in wax paper by pushing it up through the bottom. Smooth out lumps or tears from surface of dough. Cover with greased plastic wrap. Allow to rise in warm place for another 45 minutes until almost doubled in size.
• Preheat oven to 350º F.
• Combine reserved egg and reserved tablespoon evaporated milk; brush top with egg wash. Decorate it with candied fruit, candied strips and almonds by pressing them in slightly. Brush again with egg wash. Sprinkle top with remaining 1/4 cup sugar.
• Bake for 30 to 35 minutes or until golden brown and sounds hollow when tapped. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Store tightly wrapped at room temperature.

THREE KINGS BREAD

Steps:

• Mix yeast, water and 1 tsp. granulated sugar in small bowl. Place 1/4 cup (4 Tbsp.) butter in large bowl. Warm 1/4 cup milk. Add to butter in bowl; stir until melted. Add 1-1/2 cups flour, remaining granulated sugar, salt, 2 eggs and yeast mixture; beat on low speed until blended. Gradually add 1-1/2 cups of the remaining flour; beat 2 to 3 min. or until mixture forms soft dough.
• Knead dough on lightly floured surface 5 min. Let rest 10 min. Roll out to 20x6-inch rectangle. Place chocolate pieces, about 3 inches apart, down center of dough rectangle; fold dough lengthwise in half. Roll into 20-inch log; bring ends together to form ring. Place on parchment-covered baking sheet; cover with plastic wrap. Let rise in warm place 2 hours or until doubled in size.
• Meanwhile, mix remaining butter, flour, 2 oz. cream cheese, 1/2 cup powdered sugar and nuts until blended. Divide into 5 pieces; roll each into 1-inch log. Wrap in plastic wrap. Refrigerate until ready to use.
• Heat oven to 350°F. Beat remaining egg; brush over dough. Top dough with nut logs; press gently into dough to secure.
• Bake 30 to 35 min. or until golden brown. Cool 10 min. Meanwhile, mix remaining cream cheese, milk and powdered sugar until blended.
• Transfer bread to wire rack. Drizzle with glaze; top with fruit.

THREE KINGS BREAD

Steps:

• Combine yeast, warm water, 2 Tbsp. flour and 1 tsp. granulated sugar in large mixer bowl. Let stand 10 min. Add 3-1/2 cups flour, remaining granulated sugar and salt; beat on low speed with mixer until blended. Add 2 whole eggs, egg yolks and cream cheese; mix well. Gradually add condensed milk, beating on low speed until mixture is well blended and forms soft dough. Add yeast mixture; beat 3 to 5 min. or until dough forms ball.
• Knead dough on lightly floured surface until smooth and elastic; shape into ball. Place in greased bowl; turn. Cover bowl tightly with plastic wrap. Let dough rise in warm place 1 to 2 hours or until doubled in size.
• Punch down dough; divide into 3 equal pieces. Place on lightly floured surface. Roll out dough, 1 piece at a time, to 12x8-inch rectangle. Break chocolate into 6 equal pieces. Place 2 pieces, 4 inches apart, on center of one rectangle; fold lengthwise in half, then roll into 18-inch log. Bring ends of log together to form ring; place on parchment-covered baking sheet. Cover with plastic wrap. Repeat with remaining dough. Let rise in warm place 1 hour or until doubled in volume.
• Meanwhile, mix butter, 1/2 cup flour, powdered sugar and nuts until blended. Divide into 12 equal pieces; roll each to 1-inch log. Refrigerate until ready to use.
• Heat oven to 350°F. Whisk remaining egg; brush over dough. Place 4 (1-inch) pieces of nut topping, 2 inches apart, on top of each loaf. Bake 20 min. Carefully remove bread from oven; brush with remaining beaten egg. Top with dried fruit. Bake 5 min.

THREE KINGS BREAD - CHRISTMAS BREAD

Steps:

• Cream butter.
• Add sugar and beat until sugar is disolved.
• Add egg yolks one at a time, beating after each addition.
• Sift flour and baking powder.
• Gradually add flour and raisins (alternately), stirring well after each addition.
• Beat egg whites then fold into dough.
• Pour into a greased loaf pan and bake at 350F for 45 minutes.