Rosca De Reyes Casera Recipe

I absolutely adore this Rosca de Reyes recipe because it combines the warmth of tradition with modern flavors, like the vibrant orange zest and the cozy hint of cinnamon. Plus, the anticipation of discovering that hidden baby figurine adds a playful and nostalgic twist to each delicious slice, making it a hit at any gathering!

I adore the El Dia De Reyes celebration. The reason?

It’s simple: the crown-shaped bread makes for a charming dessert. “Rosca de Reyes” is hands down my favorite way to celebrate el Dia De Reyes.

The bread is made with 4 cups of all-purpose flour, 1/2 cup sugar, and 1 tablespoon of fragrant orange zest, among other ingredients. The Rosca’s rich flavor is what makes it what it is, and what it is, is festive.

Ingredients

The structure of dough depends on the carbs.

They supply the necessary building blocks to hold everything together.

And building blocks are what we mostly get from flour.

Dried yeast: A leavening agent that gives the bread airiness and lightness.

Sucrose: Contributes sweetness; provides nourishment for yeast to enable proper dough to rise.

Milk that is warm: Provides moisture; boosts yeast activation.

Eggs: Bind together the components; enrich the mixture with proteins and fats.

Butter without salt: Contributes richness; modifies texture to be softer.

Citrus aroma, with the heightening flavor quality of orange.

Dehydrated fruits: Contribute sweetness and color; high in fiber.

Ingredient Quantities

• 4 cups all-purpose flour
• 1 packet active dry yeast (about 7 grams)
• 1/2 cup sugar
• 1/2 cup warm milk
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup dried assorted fruits (candied orange, lemon peel, etc.)
• 1 tablespoon ground cinnamon
• 1 egg (for egg wash)
• 1 baby figurine (optional, for tradition)

Instructions

1. In a small bowl, combine warm milk with yeast. Stir until the yeast dissolves. Let sit for about 5 minutes until it becomes foamy.

2. In a large mixing bowl, place the flour, sugar, and salt. Mix well.

3. Make a hollow in the middle of the dry components and put in the yeast blend, eggs, softened butter, vanilla extract, and orange zest.

4. Combine the components until a dough starts to develop. Work the dough on a floured surface for about 10 minutes until it is smooth and elastic.

5. Put the dough in a bowl that has been greased and dusted with flour. Cover the dough with a damp cloth (or “reusable cellulose kitchen towel”) and place it in a warm area. Leave it alone for 1 to 2 hours, allowing it to nearly double in size.

6. Deflate the dough, and knead the variety of dried fruits and ground cinnamon into the dough until they are evenly distributed throughout.

7. To make the ring, shape the dough into a large log, then connect the ends. If you’re using it, insert the baby figure into the bottom of the dough.

8. Set the ring on a baking sheet lined with parchment paper. Give it another 30 minutes to rise.

9. Set the oven to 350°F (175°C) to preheat. Take the last egg and beat it; then, with a brush, apply it to the top of the dough, resulting in a shiny finish once baked.

10. In the preheated oven, bake the Rosca de Reyes for approximately 25 to 30 minutes, or until you see the color change to a nice golden brown. Once it is out of the oven, allow it to cool for a few moments before you serve it.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Mixing spoon
6. Whisk or fork (for beating egg)
7. Kitchen towel or reusable cellulose kitchen towel
8. Baking sheet
9. Parchment paper
10. Pastry brush
11. Rolling pin
12. Knife or dough scraper (for shaping)
13. Oven
14. Cooking thermometer (optional, for checking milk temperature)
15. Grater or zester (for orange zest)
16. Cooling rack

FAQ

• Q: Can I use instant yeast instead of active dry yeast?Q: Can I use instant yeast in this recipe?

  A: You can use instant yeast. If using it, don’t dissolve it in warm milk as you would active dry yeast; instead, mix it directly with the dry ingredients.

• Q: How can I make sure the dough rises properly?Ensure that the milk is warm when you dissolve the yeast. The warm milk should be between 100°F to 110°F. For the yeast to work its magic, the dough must rise in a space that is not only warm but also free from drafts. When you have done all that, just wait—a good half an hour or so—until the dough doubles in size.
• Q: What if I don’t have any orange zest?Lemon zest can be used instead or omitted altogether, but the bread benefits from having a lovely citrus aroma contributed by the orange zest.
• Q: How should I prepare the dried fruit for the dough?A: Cut any big chunks down to size so that they will be evenly dispersed throughout the dough. Plump the pieces in warm water for a few minutes before using them.
• Q: Why is there a baby figurine in the recipe?A: The Rosca de Reyes is adorned with a traditional small figure of a baby. This small figure, representing the baby Jesus, is hidden in the circular cake. Whoever finds the small figure in their piece is considered blessed. After finding it, one must either host a party with reindeer or make a few more traditional teddy bears.
• Q: Can I make the dough ahead of time?Q: Can I refrigerate the dough overnight, or do I have to let it rise in a warmer place?

  A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature before shaping and baking.

Substitutions and Variations

– 4 cups of all-purpose flour: You can replace that with 4 cups of bread flour, and you will get a chewier end product.
– 1/2 cup warm milk: A non-dairy alternative may be used, such as almond or soy milk.
– 1/2 cup unsalted butter: Use 1/2 cup coconut oil or margarine for a dairy-free version.
1/2 cup dried assorted fruits: Use raisins, dried cranberries, or chopped dried apricots.
– 1 tablespoon orange zest: Substitute 1 tablespoon of lemon or lime zest for a different citrus flavor.

Pro Tips

1. Proof Your Yeast Correctly Make sure your milk is warm but not hot (about 110°F or 43°C) to ensure the yeast activates properly. If the milk is too hot, it can kill the yeast; too cold, and the yeast won’t activate.

2. Use Room Temperature Ingredients Allow the eggs and butter to come to room temperature before mixing them into the dough. This will help them incorporate more smoothly and aid in dough development.

3. Kneading Technique If kneading by hand, use the heel of your hand to push the dough away from you, and fold it back over itself. Rotate the dough slightly with each push to ensure even kneading. A stand mixer with a dough hook can also be used for about 5-7 minutes.

4. Check Dough Development Before the first rise, check if the dough is sufficiently developed by performing the “windowpane test.” Stretch a small piece of dough between your fingers. If it stretches into a thin, translucent sheet without tearing, it’s ready.

5. Add Fruits Carefully Pat the dried fruits dry before adding them to avoid excess moisture which can make parts of the dough soggy. You can also lightly coat the fruits with flour to help them distribute evenly and prevent sinking.