How to Make Rosca de Reyes (Three Kings Bread)
Ingredients for Rosca de Reyes:
- Tangzhong:
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons bread flour
- Dough:
- 1/2 cup warm water (110° to 115°F)
- 4-1/2 to 5 cups bread flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 3 large eggs, room temperature, beaten
- 1/2 cup butter, softened
- 4 teaspoons grated orange zest
- 1/2 cup dried cranberries
- Streusel:
- 1/4 cup butter, softened
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 ounce semisweet chocolate, grated
- Egg Wash:
- 1 large egg, room temperature
- 2 tablespoons whole milk
- 2 tablespoons green candied cherries
- 1/2 cup guava or quince paste
Instructions:
Step 1: Make the Tangzhong:
- In a small saucepan, combine water, whole milk, and bread flour to make the tangzhong. Cook over medium heat until thickened (2-3 minutes). Transfer to the bowl of a stand mixer and let cool.
Step 2: Make the Dough:
- Add warm water to the tangzhong in the mixer bowl. Mix with a dough hook on low, then add 4 cups flour, sugar, salt, yeast, eggs, butter, and orange zest. Knead until smooth, adding more flour if needed. Mix in cranberries.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1.5 hours).
Step 3: Shape the Dough:
- Punch down dough, then roll into a long rope. Pinch ends together to form a large oval. Place on a parchment-lined baking sheet and let rise again until almost doubled (about 1 hour).
Step 4: Make the Streusel:
- Beat butter, chocolate, flour, sugar, and vanilla in a bowl to form a chocolate dough. Roll it between waxed paper into a rectangle, then cut into 1-inch strips.
Step 5: Decorate and Bake:
- Preheat oven to 350°F.
- Whisk egg and milk. Brush mixture over risen dough. Decorate with chocolate streusel strips and candied fruit. Lay guava paste over the ring and dot with cherries.
- Bake until golden brown (25-30 minutes). Cool, slice, and serve.
Recipe Variations:
- Change Toppings: Use walnuts, pecans, or prunes.
- Sweeter Twist: Fill with dulce de leche and grated coconut.
- Nuts and Cream Filling: Try Rosca de nuez, filled with walnuts and pastry cream.
Storage Tips:
Store at room temperature, wrapped tightly for up to four days, or freeze for up to three months.
Serving Suggestions:
Pair with Mexican hot chocolate, corn atole, or champurrado.
Preparation Ahead:
Prepare steps 1 and 2 the night before, then continue with step 3 the next day after allowing the dough to return to room temperature.
This fancy, jewel-like bread is a delightful treat after Christmas, symbolizing the Three Kings’ visit to baby Jesus. Enjoy its ornate charm and rich flavors during the holiday season!
