Traditional Mexican Sweet Bread: Rosca de Reyes Recipe

Rosca de Reyes is a traditional Mexican sweet bread typically enjoyed on January 6th to celebrate Three Kings' Day. This recipe yields a soft and fluffy bread filled with dried fruits and topped with colorful sugar. The dough is made with ingredients like flour, sugar, yeast, eggs, and butter, resulting in a rich and buttery flavor. The bread is shaped into a ring and decorated with candied fruits to represent the crown of the kings. This festive treat is perfect for sharing with family and friends during the holiday season.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/4 teaspoon salt
• 1/2 cup dried fruits (such as raisins, chopped dates, candied citron)
• 1/4 cup candied cherries, for decoration
• 1/4 cup candied orange peel, for decoration
• 1/2 cup confectioners' sugar
• 1 tablespoon warm water
• 1/4 cup colored sugar sprinkles, for decoration

Directions

1. In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5 minutes until the yeast is activated.
2. Add the melted butter, eggs, vanilla extract, orange zest, and salt to the bowl. Mix well.
3. Gradually add the flour and sugar to the bowl, stirring with a wooden spoon until a sticky dough forms.
4. Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1-2 hours, or until it doubles in size.
6. Punch down the dough to remove any air bubbles. Flatten it into a rectangle and sprinkle the dried fruits evenly over the surface.
7. Roll the dough tightly from one of the long edges to form a log. Then, shape the log into a ring by joining the ends together.
8. Transfer the dough ring to a baking sheet lined with parchment paper. Cover it with a towel and let it rise for another 30 minutes.
9. Preheat the oven to 350°F (175°C).
10. Bake the rosca for 30-35 minutes, or until it turns golden brown.
11. While the rosca is baking, prepare the glaze by mixing the confectioners' sugar with warm water until smooth.
12. Remove the rosca from the oven and let it cool on a wire rack.
13. Once the rosca has cooled, brush the glaze over the top and sprinkle it with the colored sugar sprinkles.
14. Decorate the rosca with candied cherries and candied orange peel on top.
15. Slice the rosca and serve it with hot chocolate or coffee. Enjoy!

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