Rosca de Reyes (Three Kings Bread)
Serves 16
30 mins prep
30 mins cook
60 mins total
Rosca de Reyes come in a variety of shapes, sizes, and flavors. Traditionally, they are not filled, but I really like the flavors of buttery cinnamon rolls and wanted the same comforting flavors. Traditionally, the bread is garnished with “jewels” to represent a crown. Usually a small clay or porcelain doll is baked inside, but I added a plastic baby doll after it was baked and sneaked him into one of the slits.
Filling:
Powder Sugar Glaze:
Garnishes:
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Pour warm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, and let rest until foamy.
Stir in 1/2 cup of flour, and cover bowl with plastic wrap. Place bowl in a warm place.
Meanwhile, heat the milk and the 6 tablespoons butter in a small saucepan with the 1/3 cup sugar and salt. Cool the mixture to lukewarm.
In a stand mixer combine the milk and butter mixture with 1 cup of flour, the 2 eggs, yeast mixture, vanilla extract, almond extract and zest from 1 orange.
Beat at low speed for 30 seconds, scraping bowl constantly.
Beat 3 minutes at high speed. Please note the dough will be sticky.
By hand, stir in enough of the remaining flour to make a moderately soft dough.
Knead dough on lightly floured surface 8 to 10 minutes or till smooth and elastic.
Place in a greased bowl; turn once to grease surface.
Cover and let dough rise in a warm place 1 to 1 ½ hours or till double.
Punch down; turn out on lightly floured surface.
Roll dough to a 24x12-inch rectangle.
Filling:
Brush with the 2 tablespoons melted butter.
Combine the 2 tablespoons sugar and the cinnamon; toss with pecans and mixed fruits and peels.
Sprinkle over dough.
Starting along a long side, tightly roll up the dough.
Bring ends together to form a wreath and place, seam side down, on a greased baking sheet.
Flatten slightly.
With a sharp knife make slashes at intervals around edge.
Cover with greased plastic wrap and let rise until nearly doubled (about 30 to 40 minutes).
Brush dough ring with the 1 beaten egg.
Preheat oven to 375 degrees F.
Bake 25 to 30 minutes or until golden brown. Cool completely on wire rack.
Sugar Glaze:
In a medium bowl, combine all glaze ingredients until smooth, adding enough milk for desired glaze consistency.
Spread over the bread and decorate with candied cherries and orange peel.
