Rosca de Reyes
Ingredients
4 cups of wheat flour
¾ cup of sugar
3 large eggs
1 ½ bar of unsalted butter at room temperature
½ cup of warm water
3 egg yolks mixed with 2 tbsp of milk
1 cup of orange zest
1 sachet + 3 teaspoons of active dry yeast
A pinch of salt
Extra butter for greasing the mold
For decoration:
¾ cup of all purpose flour
1 egg yolk
½ cup of powdered sugar
6 tbsp of butter
Candied orange, striped quince, cherries, dried figs
1 beaten egg to brush the dough
1 tbsp of milk
White sugar for sprinkling
4 or more plastic dolls
Directions
- Mix the warm water and the yeast with a strainer in a bowl.
- Let it stand for 5 to 10 minutes.
- Add ½ cup of flour and mix. Cover with plastic wrap and let stand for 30 minutes until it doubles in size.
- In another bowl, mix the dry ingredients and then add the wet ingredients: a big splash of Vainilla Molina, eggs, yolks with milk, orange zest, and the butter.
- Combine the rested yeast with the dough you left standing and the egg mixture mentioned in step 4.
- Flour a surface with little flour and place the dough, stretching it a little to make it elastic and soft.
- Put the dough in a previously buttered bowl, and cover it with plastic wrap, leaving it to rest for 1 hour so that it will sponge.
- While the dough is resting, prepare the ingredients for the decoration: Mix the margarine with the powdered sugar or powdered sugar until it is creamy. Then add the flour and the egg yolk until it forms a homogeneous paste.
- Place the dough already in the form of a rosca on a baking tray, covered with butter.
- Paint the dough with the egg-milk mixture.
- Place dried fruit for decoration, sprinkle with sugar and bake at 375°F (190°C) for 30 minutes.
- Let cool and enjoy!
Vainilla Molina
1 rosca
4 Hours
Dessert