Description
Mexican King’s Bread, also known as Rosca de Reyes, is a traditional holiday bread enjoyed on January 6th for Día de Reyes. This sweet, fragrant bread is studded with colorful candied fruits and almonds, flavored with citrus zest and cinnamon, and baked to a golden perfection. Often decorated with additional dried fruits, it is perfect for festive celebrations and pairs wonderfully with hot chocolate or café con leche.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup candied fruit, chopped
- 1/4 cup sliced almonds
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
- Optional: dried figs, cherries, or additional candied fruit for decoration
Instructions
- Activate yeast: In a large mixing bowl, combine the warm water, warm milk, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix wet ingredients: Add the sugar, salt, eggs, orange zest, lemon zest, ground cinnamon, and vanilla extract to the yeast mixture. Stir well to incorporate all ingredients evenly.
- Add flour and butter: Gradually add the all-purpose flour and the softened unsalted butter to the wet ingredients, mixing continuously until a soft, slightly sticky dough forms.
- Knead dough: Turn the dough out onto a floured surface and knead it vigorously for 8 to 10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Add candied fruit: Punch down the risen dough gently and knead in the chopped candied fruit evenly throughout the dough.
- Shape the dough: Shape the dough into an oval or ring shape and place it on a parchment-lined baking sheet. Cover and let it rise again for 30 to 45 minutes.
- Preheat oven: While the dough is rising, preheat the oven to 350°F (175°C).
- Decorate and egg wash: Brush the surface of the dough with the beaten egg to give it a shiny, golden crust. Decorate with sliced almonds and optional dried figs, cherries, or additional candied fruit.
- Bake: Bake the bread in the preheated oven for 25 to 30 minutes, or until the bread is golden brown and fully cooked through.
- Cool and dust: Remove the bread from the oven and allow it to cool completely. Before serving, dust the top with powdered sugar.
Notes
- This bread is traditionally served on January 6th in celebration of Día de Reyes (Three Kings’ Day).
- You can hide a small, heat-safe figurine inside the dough before baking to follow the traditional custom.
- Serve the Mexican King’s Bread warm or at room temperature with hot chocolate or café con leche for an authentic experience.
- Ensure the yeast is fresh and water/milk temperatures are warm but not hot to properly activate the yeast.
- The dough may feel slightly sticky; do not add too much extra flour during kneading to keep the bread soft.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
