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Rosca de Reyes Recipe (Three Kings Bread)

Embrace tradition with this Rosca de Reyes Recipe of sweet, festive Three Kings Bread to celebrate cherished Epiphany.

8 Servings

Prep Time: 180 min Cook Time: 30 min Total Time: 210 min

https://www.biggerbolderbaking.com/rosca-de-reyes-recipe/

To Make the Bread Dough
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, all-purpose flour, sugar, yeast and salt and stir until blended. (See Tips for hand kneading instructions.)
Add in the eggs, milk, butter and orange zest and mix on medium speed for 10 minutes, until the dough pulls away from the sides of the bowl and is smooth and elastic. If the dough seems too sticky, you can add more flour, one tablespoon at a time, until the correct texture is achieved. Transfer the dough to a large, oiled bowl, cover with plastic wrap and let rise in a warm place for about 90 minutes or until doubled in size.
Line a baking sheet with parchment paper and set aside.
On a work surface, shape the dough into a ball and then poke a hole in the center and work the dough into a large oval ring shape, roughly 7x10-inches (18x25 cm) wide.
Transfer the dough to the prepared baking sheet, cover with a clean tea towel and let rise until doubled again, about 45 minutes.
To Make the Sugar Paste
While the dough is rising, combine the flour, powdered sugar, butter and egg yolk in a small bowl until a paste has formed.
Spread the paste into an 1/8-inch thick layer on a piece of parchment paper and refrigerate until ready to use.
Towards the end of the rising time, preheat the oven to 350°F (180°C).
When the dough is ready for baking, brush all over with the egg wash.
Cut 8 strips from the chilled sugar paste that are roughly 8x½ inches (20cm x 12mm) and drape them on the dough ring.
Cut 4-6 strips of quince paste and arrange them between the strips of sugar paste along with the halved cherries.
Bake for 25-30 minutes, until baked though and golden brown. Let cool completely before inserting the baby Jesus figurine into the bottom of the loaf.
Store in an airtight container at room temperature for up to 3 days.

Ingredients

1¼ cups (6¼ oz/177 g) bread flour

1¼ cups (6¼ oz/177 g) all-purpose flour

⅓ cup (2½ oz/71 g) granulated sugar

1 teaspoon instant yeast

¼ teaspoon salt

2 large eggs, (at room temperature)

⅓ cup (2½ fl oz/75 ml) milk, lukewarm

6 tablespoons (3 oz/85 g) butter, (melted)

zest of 1 orange

½ cup (2½ oz/71 g) all-purpose flour

½ cup (2 oz/57 g) powdered sugar

¼ cup (2 oz/57 g) butter, (softened)

1 large egg yolk

Quince paste

5-10 candied cherries, (cut in half)

Egg wash

1 baby Jesus figurine

Instructions

Step 1

To Make the Bread Dough

Step 2

In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, all-purpose flour, sugar, yeast and salt and stir until blended. (See Tips for hand kneading instructions.)

Step 3

Add in the eggs, milk, butter and orange zest and mix on medium speed for 10 minutes, until the dough pulls away from the sides of the bowl and is smooth and elastic. If the dough seems too sticky, you can add more flour, one tablespoon at a time, until the correct texture is achieved. Transfer the dough to a large, oiled bowl, cover with plastic wrap and let rise in a warm place for about 90 minutes or until doubled in size.

Step 4

Line a baking sheet with parchment paper and set aside.

Step 5

On a work surface, shape the dough into a ball and then poke a hole in the center and work the dough into a large oval ring shape, roughly 7x10-inches (18x25 cm) wide.

Step 6

Transfer the dough to the prepared baking sheet, cover with a clean tea towel and let rise until doubled again, about 45 minutes.

Step 7

To Make the Sugar Paste

Step 8

While the dough is rising, combine the flour, powdered sugar, butter and egg yolk in a small bowl until a paste has formed.

Step 9

Spread the paste into an 1/8-inch thick layer on a piece of parchment paper and refrigerate until ready to use.

Step 10

Towards the end of the rising time, preheat the oven to 350°F (180°C).

Step 11

When the dough is ready for baking, brush all over with the egg wash.

Step 12

Cut 8 strips from the chilled sugar paste that are roughly 8x½ inches (20cm x 12mm) and drape them on the dough ring.

Step 13

Cut 4-6 strips of quince paste and arrange them between the strips of sugar paste along with the halved cherries.

Step 14

Bake for 25-30 minutes, until baked though and golden brown. Let cool completely before inserting the baby Jesus figurine into the bottom of the loaf.

Step 15

Store in an airtight container at room temperature for up to 3 days.