Rosca de Reyes Recipe

Name: Rosca de Reyes Recipe
Prep time: 3 h
Cook time: 35 min
Yield: 24
Cuisine: South American,
Ingredients: 1 envelope active dry yeast; 1/4 cup warm water (105°F to 115°F); 1/3 cup plus 1 tablespoon granulated sugar divided; 1/3 cup warm milk (105°F to 115°F); 1 cup (2 sticks) butter softened, divided; 4 1/2 cups flour divided; 5 eggs at room temperature, divided; 1 1/4 tsps McCormick® Cinnamon, Ground divided; 1/2 tsp salt; 4 tsps McCormick® Pure Orange Extract; 1/2 cup confectioners' sugar; 1 egg yolk; Candied dried fruit such as cherries, figs, oranges, lemons, mango or pineapple; Sliced almonds

Celebrate Epiphany with friends and family by following our Rosca de Reyes recipe. Rosca de Reyes, or three kings bread, is a traditional sweet yeast bread primarily consumed on January 6th during the Kings Day festivities. Made to resemble a king's crown with candied fruit ... Read More Read Less

Chef Louella

Chop up candied pineapples and mangoes to give this bread a tropical twist. (They'll pair perfectly with McCormick Pure Orange Extract.)

3hr

PREP TIME

35m

COOK TIME

213

CALORIES

14

INGREDIENTS

Servings: 24

Ingredients

1 envelope active dry yeast
1/4 cup warm water, (105°F to 115°F)
1/3 cup plus 1 tablespoon granulated sugar, divided
1/3 cup warm milk, (105°F to 115°F)
1 cup (2 sticks) butter, softened, divided
4 1/2 cups flour, divided
5 eggs, at room temperature, divided
1 1/4 teaspoons McCormick® Ground Cinnamon, divided
1/2 teaspoon salt
4 teaspoons McCormick® Pure Orange Extract
1/2 cup confectioners' sugar
1 egg yolk
Candied dried fruit, such as cherries, figs, oranges, lemons, mango or pineapple
Sliced almonds

KEY PRODUCTS

INSTRUCTIONS

1 Sprinkle yeast over warm water in small bowl. Stir in 1 tablespoon of the granulated sugar. Let stand 5 to 10 minutes or until foamy. Add 3/4 cup (1 1/2 sticks) of the butter to warm milk in medium bowl; stir until melted. Set aside.
2 Meanwhile, mix 2 cups of the flour, remaining 1/3 cup granulated sugar, 4 of the eggs, 1 teaspoon of the cinnamon and salt in large mixer bowl with dough hook attachment 1 minute on low speed or until well blended. Add yeast mixture, milk and butter mixture, and orange extract; beat 2 minutes. Gradually add 2 cups of the remaining flour, beating for 2 minutes. (Dough should be soft and slightly sticky.) Turn out dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. (Dough should not feel dry but soft and slightly tacky.)
3 Place dough in buttered or oiled bowl. Roll dough in bowl and turn greased side up. Cover bowl with buttered or oiled plastic wrap. Place bowl in warm, draft -free place, such as inside of microwave oven or turned off oven. Let dough stand 1 to 2 hours or until almost doubled in size.
4 Meanwhile, beat remaining 1/4 cup (1/2 stick) butter and confectioners' sugar in medium bowl with electric mixer on medium speed until blended. Add remaining 1/2 cup flour, remaining 1/4 teaspoon cinnamon and egg yolk; beat to form a smooth paste. Divide in 6 equal pieces. Wrap with plastic wrap. Set aside.
5 When dough has almost doubled in size, punch down to remove air. With floured hands, remove from bowl onto floured surface. Knead a few times then shape into a ball. Roll dough into a 40–inch long by 2-inch wide log. Place on large parchment-lined baking sheet. Bring ends of dough together to form a large oval ring. With wet hands, press to seal ends. Cover with clean kitchen towel. Place baking sheet in slightly warm, draft-free place. Let dough stand 1 to 2 hours longer or until almost doubled in size.
6 Preheat oven to 350°F. Beat remaining egg until well blended. Brush dough ring with beaten egg. Roll pieces of confectioners’ sugar mixture into 3-inch long by 1 1/2-inch wide strips. Arrange strips decoratively on dough ring. Garnish with candied fruit pieces and sliced almonds as desired.
7 Bake 25 to 35 minutes or until golden brown and dough sounds hollow when tapped. Cool completely on wire rack.