Sunday, January 4, 2009

Rosca de Reyes

I have been out of town for the past few weeks, and being back home is one of those rare occasions when I do not want to eat out. Since I will be in Mexico for the Festival of the Epiphany (more commonly known as Kings' Day) I wanted to share this recipe.

In the interest of full disclosure, I've only seen it made and am normally pleased with store-bought. Unless those amazing Korean supermarkets in Wheaton are carrying them or Rosa Mexicano is offering it by the slice as they do with the Pan de Muerto, you might want to give it a try.


3 1/2 cups of flour
1 packet of yeast
3/4 cups of sugar
7 eggs
4.5 ounces of butter
1/4 cup lukewarm milk
Dash of salt
2 tsp. cinnamon
1/4 tsp. anis
3.5 ounces of raisins
1 tsp. vanilla
2 ounces candied figs
2 ounces candied orange
2 ounces candied lime
2 ounces candied cherries
2 ounces candied lemon
1 beaten egg

1 plastic figurine (which is a choking hazard, but is also tradition!)

Dissolve the yeast in five tablespoons of lukewarm milk and set aside. Mix the flour, yeast, sugar, eggs, melted butter, milk, salt, cinnamon, aniseed, raisins, and vanilla. Knead into a ball; grease it with some butter and place near a warm stove until the dough doubles in size. (About 2 1/2 hours)

While it raises, cut the candied fruit into strips to be used for decorating the outside of the cake.

Preheat the oven to 360° F.

Knead, banging it down on the floured tabletop, to make it soft and pliable. Form the dough into a ring ("rosca"). Insert the baby figurine. Place the rosca on a greased backing tray. Decorate it with the strips of candied fruit. Leave the rosca once more to fluff up again. Brush the rosca with the beaten egg and sprinkle over granulated sugar.

Bake for 40 minutes.

Allow it to cool. Cut into slices and serve with hot chocolate. Whomever gets the Baby figurine will have to host a a dinner or merienda on February 2nd.


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