Recipe

Rosca De Reyes Recipe

Add Step-by-Step Photos	Magali777 / All my dishes 11 months ago this Rosca de Reyes is done at Ephiphany, when the kings come to give their treasures to baby Jesus. the children receive toys and candy,on January 6th. Prep:4m Cook:25m Servings:12	Magali777
	holydays delicious

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Ingredients

30 grams, yeast

11/2 kg flour

8 eggs

1 tablespoon salt

3 tablespoons orange flower water

11/2 cups milk

300 grams sugar

300 grams butter

250 grams candied fruits

1 small plastic (you can put 4 if the rosca is big enough)

Directions

With your hands or with a fork, mix well the yeast with ½ kilo flour, adding slowly ½ cup of milk (room temperature). When all ingredients have been mixed well, remove a section of the dough, shape it into the form of a ball, and allow the dough to grow to about double its original size.

With the remaining kilo of flour, make a hollowed out mound on the baking sheet. In the center, put all of the remaining ingredients. Slowly mix flour in with the other ingredients, until all of the flour has been well incorporated into the mix.

When the dough containing the yeast has doubled in size, mix it in with the other dough, until they are completely united (you must get all off of your hands as well). With a spatula, removethe dough that is stuck to the baking sheet and mix it in as well. Place the dough into a greased baking pan, and cover with a piece of cloth, waiting until again, it doubles in size. Keep in mind that the dough will take approximately two hours to double in size, and it is necessary that you must do this three separate times before putting it in the oven to bake.

When the dough has doubled in size for the second time, put in on the baking sheet and rotate it. Place the doll or other object of your choosing somewhere in the middle of the dough. Make a long strip with the dough and make and attach both ends to make a circle. Place in a pan that has been both greased and dusted with flour. Give form to the circle by leaving plenty of space between it and the edge of the pan, as it will again double its size. Pre-heat the oven while the dough leavens once more.

When the dough has doubled its size once more, you may decorate the top with the candied fruits, lightly cover the top with beaten egg to give it a shiny finish it off by sprinkling the sugar on top. Place in the oven for 20 minutes and let it cool off.

Here in Mexico we add a white covering part made out with butter, sugar, flour and eggs., as you can see in the picture, it´s delicious.

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Comments

trigger 11 months ago said:
This is spectacular Magali you talked about this in Checkin Central. How wonderful what a great tradition. Thank you for sharing.
Five forks and a smile :)

angieaugusta 11 months ago said:
Thx maga for sharing...delicious.....hi5

sunflower48386 11 months ago said:
WOW sure is beautiful. sounds good also

minitindel 10 months, 4 weeks ago said:
Wow !!!!!fantastic magali i just love it sweetie
beautiful too .thank you so much
flagged!!!!!!!!!

five

tink

peetabear 10 months, 4 weeks ago said:
Thank you so much for posting this recipe... it is really pretty..

bluewaterandsand 10 months, 4 weeks ago said:
Looks wonderful!

jett2whit 10 months, 4 weeks ago said:
What a beautiful presentation! Thank you for posting.

princesa9580 10 months, 4 weeks ago said:
A true Christmas bread. There are many variations my family makes and this one is great too!!! THANKS!!! I missed this site and it was nice to have your recipes as one fo the frist ones I came back to!

ahmed1 10 months, 4 weeks ago said:
Another interresting posting Magali..Talk to you soon.

elgab89 10 months, 3 weeks ago said:
I love the recipe - with orange flower water, no less - it must be so fragrant and delicious. And, Magalita, your son is soooo cute.

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