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

  1. Mix the warm water and the yeast with a strainer in a bowl.
  2. Let it stand for 5 to 10 minutes.
  3. Add ½ cup of flour and mix. Cover with plastic wrap and let stand for 30 minutes until it doubles in size. 
  4. 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.
  5. Combine the rested yeast with the dough you left standing and the egg mixture mentioned in step 4. 
  6. Flour a surface with little flour and place the dough, stretching it a little to make it elastic and soft.  
  7. 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.
  8. 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.
  9. Place the dough already in the form of a rosca on a baking tray, covered with butter.  
  10.  Paint the dough with the egg-milk mixture. 
  11. Place dried fruit for decoration, sprinkle with sugar and bake at 375°F  (190°C) for 30 minutes.
  12. Let cool and enjoy!

 

Vainilla Molina
1 rosca
4 Hours
Dessert

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