Rosca de Reyes or Three Kings Bread is a traditional bread enjoyed by Christians to commemorate El Día de Los Tres Reyes Magos or Three Kings’ Day.
A rosca is baked to honor the day the Three Kings visited the newborn Jesus, and officially ends the holiday season in Mexico.
Family and friends gather to celebrate and feasting on ‘Rosca’ is the highlight. The signature sweet soft bread, which is shaped like a ring. Shaped into a ring it represents the king’s crown and God’s eternal love.
The bejeweled-looking bread is meant to symbolize the gifts given to baby Jesus, and inside the bread is a little plastic baby, symbolizing the newborn messiah. If you get the baby in your slice, you are in charge of hosting everyone and must serve tamales for everyone on Feb. 2, or Candelaria Day.
The Rosca is best served with warm café or hot chocolate.
Three Kings Bread or Rosca de Reyes, a traditional bread in the Mexican culture that is enjoyed with family and friends on Epiphany Day or Kings Day. Rosca, translates to wreath and Reyes translates to Kings. Día de Los Reyes known as Epiphany is celebrated on January 6 to honor the Three Wise Men. This holiday represents the day the Three Wise Men traveled to give gifts to Jesus. Hidden inside the bread is a plastic figurine of the Baby Jesus. It symbolizes the need to find a secure place where Jesus could be born. Whoever finds the baby in their slice of host the Feb. 2 celebration of Día de la Candelaria, or Candlemas Day.
Three Kings Bread
Serves 12
For bread:
1/3 cup warm milk
1 tablespoon sugar
1 packet (1/4 ounce) active-dry yeast
5 cups all-purpose flour, plus additional for work surface
3/4 cup sugar
Zest of 1 orange
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 large eggs, slightly beaten
1/2 cup (1 stick) butter, softened
1 tablespoon vanilla extract
4 tablespoon butter, softened
Nonstick cooking spray
For Topping:
1 egg, slightly beaten
1 tablespoon milk
6 tablespoons shortening
1/2 cup powdered sugar
1 egg yolk
¾ cup flour
Dried figs
Candied cherries
Quince paste, sliced
Guava paste, sliced
1/4 cup sugar
Plastic baby Jesus, optional
Place warm milk in a small bowl, stir in 1 tablespoon sugar. Sprinkle the yeast over milk sugar mixture. Let sit for about 20 seconds until moistened then stir, set aside to proof for 10 minutes.
To a stand mixer bowl combine flour, sugar, orange zest, cinnamon, and salt. Stir to mix well. Attach dough hook, add eggs, butter, vanilla extract, and yeast. Mix until dough is soft and dough forms pulling away from mixer bowl.
Grease large bowl with softened butter. Lightly dust a surface with flour and gently knead the dough for 5 minutes. Shape into ball and place into buttered bowl, turn over to coat and cover with plastic wrap. Let rise in a warm place for about 2 hours or until doubled in size.
Lightly spray a baking sheet with nonstick cooking spray. Return dough to lightly dusted work surface, punch down dough and begin forming bread. Roll into a long cylinder then joins ends to form an oval ring. Place on baking sheet, cover with kitchen towel and let rise in a warm place for 45 minutes.
Preheat oven to 350
Whisk together egg and milk, set aside. In a bowl mix together shortening and confectioner sugar until creamy. Stir in egg yolk and flour until you have a smooth paste.
Brush bread with egg wash. Form strips with sugar paste, place on bread and decorate with figs, cherries, quince, and guava paste. Gently press dried fruit into dough and sprinkle with sugar.
Bake for 30-35 minutes.
Carefully transfer bread to a wire rack to cool. Once bread has cooled insert baby Jesus in bottom of bread. (optional)
Fun recipes also made in collaboration with Imperial Sugar –
Tascalate, a refreshing cocoa drink
Brown Sugar Carnitas, made in the slow cooker
Tepache, a fermented drink made from pineapple rinds
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