three kings cake recipes （Rosca de Reyes）
Rosca de Reyes. Three King’s Cake (or bread). is closely allied with the traditions around the Epiphany (January 6th). This date commemorates the visit the Three Wise Men made to the baby Jesus in Bethlehem. In Mexico, the day is a gift-giving holiday. Tradition states this bread be served, garnished with the “jewels” of fruit and nuts. Usually a small clay or porcelain doll is baked inside. The custom is that whoever finds the doll must give a party on Candlemas (February 2nd).
Versions of the citron-tinged bread—also known as Three Kings Bread, Twelfth Night Cake, or Brioche des Rois—are eaten in many countries, including France, Spain, and Portugal. In addition to King’s Day, the bread is also prepared for Twelfth Night (a Christian holiday 12 days after Christmas) and in New Orleans during Mardi Gras.
how to decorated Rosca de Reyes recipes
Lots of times you’ll see a Rosca de Reyes decorated with bright red and green candied fruits alongside citrus peel. I prefer to use dried fruits in more natural hues like apricots, figs, prunes, pineapple, or mango. I don’t mind using candied citrus peel, though. I also like to add nuts for a little contrast. A simple decorating paste is also a great way to add interest to the decoration. Sometimes I brush the warm loaf with melted butter and then shower it with granulated sugar.
how to make Rosca de Reyes （three kings cake） :
Sprinkle yeast over water in a small bowl. Once foamy, stir in sugar and egg, then add flour and salt and beat until combined. Turn out and knead until you have a smooth, slightly sticky, elastic dough. Lightly oil the bowl (clean it first, if necessary) and place the dough in it; cover and allow to rise until doubled in size, ~1 hour.
making the dough:
Line a baking sheet (or the bottom of a baking sheet) with a piece of parchment paper and lightly grease it. Combine the egg yolks, orange blossom water, and water in a small bowl.
Tear the starter into pieces and place in a large bowl. Add butter and sugar and beat to combine. Beat in yolk mixture half at a time, alternating with the flour. Knead until smooth, but still slightly sticky, 10 minutes or so.
Place back in a large, oiled bowl and cover. Let rise until doubled in size, ~1 hour. Dough should be puffy and pillowy at this point.
Turn risen dough out onto a lightly floured work surface. Tuck a plastic baby (or large, dried bean) inside the dough from the bottom, and then push and turn the dough to form a round, pillow-shaped mass. Use your finger or fist to break a hole in the center of the dough. Very carefully lift and rotate the dough to enlarge the circle, taking care not to let the baby poke out of the dough too much (a tiny bit will be okay, because the dough will rise and enclose it).
Set the ring of dough onto the prepared baking sheet.
decorating the dough:
Decorate the dough with dried and/or candied fruit and nuts. Brush the dough with a little bit of your egg wash if you’re worried about anything not sticking. If you are making the decorating paste, leave space to add it once the dough has risen.
Loosely covered with plastic wrap that has been sprayed with nonstick spray. Allow to rise until it has risen to about half its size again, 60 to 90 minutes.
Preheat oven to 350° F during the last 30 minutes of rise time.
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three kings cake （Rosca de Reyes）
- oven
Equipment
- oven
Ingredients
- 1/4 cup + 1 tablespoon lukewarm water
- 1-1/2 teaspoons active dry yeast
- 30 grams (1 ounce / 3 tablespoons) granulated sugar
- 1 large egg at room temperature
- 225 grams (8 ounces / 2 scant cups) unbleached bread or all-purpose flour
- 3/4 teaspoon salt
- for the dough:
- 113 grams (4 ounces / 1/2 cup) granulated sugar
- 100 grams (3-1/2 ounces) unsalted butter at soft room temperature
- 225 grams (8 ounces / 2 scant cup) unbleached bread or all-purpose flour + extra as needed
- 4 large egg yolks
- 1 tablespoon lukewarm water
- 1/2 teaspoon orange blossom water
- for finishing and decorating the dough :
- dried fruit
- candied citrus peels
Instructions
- making the starter:
- Sprinkle yeast over water in a small bowl. Once foamy, stir in sugar and egg, then add flour and salt and beat until combined. Turn out and knead until you have a smooth, slightly sticky, elastic dough. Lightly oil the bowl (clean it first, if necessarand place the dough in it; cover and allow to rise until doubled in size, ~1 hour.
- making the dough:
- Line a baking sheet (or the bottom of a baking sheewith a piece of parchment paper and lightly grease it. Combine the egg yolks, orange blossom water, and water in a small bowl.
- Tear the starter into pieces and place in a large bowl. Add butter and sugar and beat to combine. Beat in yolk mixture half at a time, alternating with the flour. Knead until smooth, but still slightly sticky, 10 minutes or so.
- Place back in a large, oiled bowl and cover. Let rise until doubled in size, ~1 hour. Dough should be puffy and pillowy at this point.
- Turn risen dough out onto a lightly floured work surface. Tuck a plastic baby (or large, dried beainside the dough from the bottom, and then push and turn the dough to form a round, pillow-shaped mass. Use your finger or fist to break a hole in the center of the dough. Very carefully lift and rotate the dough to enlarge the circle, taking care not to let the baby poke out of the dough too much (a tiny bit will be okay, because the dough will rise and enclose it).
- Set the ring of dough onto the prepared baking sheet.
- decorating the dough:
- Decorate the dough with dried and/or candied fruit and nuts. Brush the dough with a little bit of your egg wash if you're worried about anything not sticking. If you are making the decorating paste, leave space to add it once the dough has risen.
- Loosely covered with plastic wrap that has been sprayed with nonstick spray. Allow to rise until it has risen to about half its size again, 60 to 90 minutes.
- Preheat oven to 350° F during the last 30 minutes of rise time.
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