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Rosca de ReyesRosca de Reyes

Rosca de Reyes

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Recipe - Price Rite Marketplace Corporate
rosca-de-reyes
Rosca de Reyes
Prep Time4 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1/3 cup + 2 tsp Bowl & Basket whole milk, divided
1 tsp active dry yeast
¼ cup plus 2 tbsp Bowl & Basket granulated sugar, divided
3 ½ to 4 cups Bowl & Basket all-purpose flour, divided
Pinch of salt
½ cup Bowl & Basket unsalted butter, softened, divided
3 large eggs + 1 egg yolk, divided
zest of 1 medium-large oranges
Bowl & Basket vegetable oil, for coating the dough bowl
¼ cup Bowl & Basket powdered sugar
candied fruits, such as cherries or orange slices, for decorating
sliced almonds, for decorating
Directions
  1. Make the dough: In a cup or bowl, heat ⅓ cup milk in the microwave in 15-second increments or on the stove until it's just warm to the touch. A thermometer should read around 110°F-115°F.
  2. Stir in the yeast and 1 tablespoon of the sugar. Stir to combine, loosely cover with plastic wrap, and let it stand for 5 minutes until it gets very foamy. While waiting, melt 6 tbsp of the butter in a microwave safe bowl.
  3. In the bowl of a stand mixer, whisk together 3 cups of flour, remaining granulated sugar, and salt.
  4. Attach the dough hook to the mixer and add the 6 tbsp melted butter, 2 eggs, orange zest, and yeast mixture.
  5. Mix on medium-low speed for 6-8 minutes, until the dough becomes smooth and elastic and pulls away from the bowl. If the dough is still sticky, mix in 1 tablespoon of all-purpose flour at a time until it’s just right.
  6. Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise for 1 to 1 ½ hours until doubled in size.
  7. Line a large baking sheet with parchment paper and set aside.
  8. Use your fingers to create a hole in the middle of the ball. Then gently pull and stretch the dough all around to create a large ring.
  9. Transfer the shaped dough to the prepared baking sheet. Lightly cover with a kitchen towel and let rise for 45 more minutes.
  10. Make the sugar paste: While the dough is rising, make the sugar paste topping. In a medium bowl, beat together the egg yolk, ¼ cup remaining all-purpose flour, confectioners sugar, and remaining 2 tbsp butter until well combined.
  11. Divide the paste into 6 pieces and shape them into strips. Refrigerate until ready to use.
  12. Make the egg wash for the decoration: In a small bowl, whisk together the egg and remaining 2 tsp milk until combined.
  13. When ready to decorate, preheat the oven to 350°F and arrange the oven racks in the middle position.
  14. Uncover the dough and brush the dough with the egg wash.
  15. Decorate the bread with the sugar paste strips evenly spaced across the dough. Arrange the candied fruits and sliced almonds in the empty spaces as desired.
  16. Bake for 25 minutes or until the top is golden brown and the bread is fully cooked through. Allow to cool for at least 30 minutes.
4 minutes
Prep Time
25 minutes
Cook Time
12
Servings

Directions

  1. Make the dough: In a cup or bowl, heat ⅓ cup milk in the microwave in 15-second increments or on the stove until it's just warm to the touch. A thermometer should read around 110°F-115°F.
  2. Stir in the yeast and 1 tablespoon of the sugar. Stir to combine, loosely cover with plastic wrap, and let it stand for 5 minutes until it gets very foamy. While waiting, melt 6 tbsp of the butter in a microwave safe bowl.
  3. In the bowl of a stand mixer, whisk together 3 cups of flour, remaining granulated sugar, and salt.
  4. Attach the dough hook to the mixer and add the 6 tbsp melted butter, 2 eggs, orange zest, and yeast mixture.
  5. Mix on medium-low speed for 6-8 minutes, until the dough becomes smooth and elastic and pulls away from the bowl. If the dough is still sticky, mix in 1 tablespoon of all-purpose flour at a time until it’s just right.
  6. Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise for 1 to 1 ½ hours until doubled in size.
  7. Line a large baking sheet with parchment paper and set aside.
  8. Use your fingers to create a hole in the middle of the ball. Then gently pull and stretch the dough all around to create a large ring.
  9. Transfer the shaped dough to the prepared baking sheet. Lightly cover with a kitchen towel and let rise for 45 more minutes.
  10. Make the sugar paste: While the dough is rising, make the sugar paste topping. In a medium bowl, beat together the egg yolk, ¼ cup remaining all-purpose flour, confectioners sugar, and remaining 2 tbsp butter until well combined.
  11. Divide the paste into 6 pieces and shape them into strips. Refrigerate until ready to use.
  12. Make the egg wash for the decoration: In a small bowl, whisk together the egg and remaining 2 tsp milk until combined.
  13. When ready to decorate, preheat the oven to 350°F and arrange the oven racks in the middle position.
  14. Uncover the dough and brush the dough with the egg wash.
  15. Decorate the bread with the sugar paste strips evenly spaced across the dough. Arrange the candied fruits and sliced almonds in the empty spaces as desired.
  16. Bake for 25 minutes or until the top is golden brown and the bread is fully cooked through. Allow to cool for at least 30 minutes.