ROSCA DE REYES
This traditional holiday Mexican bread is a bit time-consuming, but absolutely worth the effort.
Provided by repostera
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
- Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
- Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
- Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh®; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick.
- Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.
Nutrition Facts : Calories 397 calories, Carbohydrate 56.7 g, Cholesterol 126 mg, Fat 15.5 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 8.7 g, Sodium 138 mg, Sugar 19.8 g
LA MEXICANA'S ROSCA DE REYES (KING CAKE)
The Day of Kings (el Dia de Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet yeast bread similar to Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. The Solo filling is generally found in the supermarket near the pie fillings. From the Texas Monthly magazine. Prep time includes rising time.
Provided by Molly53
Categories Yeast Breads
Time 3h30m
Yield 2 cakes
Number Of Ingredients 15
Steps:
- Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
- In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
- Add the salt, eggs, and yeast mixture and blend thoroughly.
- Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
- Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
- Dough may be made with a standing mixer and dough hook.
- Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
- Cover loosely with plastic wrap and let rise until doubled.
- Punch down the dough and divide in half.
- To prepare rings, divide dough in half and flatten into a long oval.
- Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
- Join ends together leaving large oval hole in the middle.
- Cover and let rise until double, about 1 hour.
- While the bread is rising, preheat oven to 350°F.
- Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
- Remove and let loaves cool on wire racks.
- Icing: Mix all the icing ingredients together until fluffy and well blended.
- To serve, frost cooled loaves with icing.
- Decorate with different colored sugars or candied fruit.
Nutrition Facts : Calories 3918.9, Fat 149.8, SaturatedFat 88.6, Cholesterol 912.8, Sodium 2572.2, Carbohydrate 575.9, Fiber 10.8, Sugar 279.2, Protein 64.4
THREE KINGS BREAD: ROSCA DE REYES
Steps:
- In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
- Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
- In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
- In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
- Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
- Preheat the oven to 350 degrees F.
- Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
- Cool on a wire rack before slicing.
ROSCA DE REYES - KING CAKE
The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Serve with delicious hot chocolate. From Ofelia Escobedo as published by the North County Times in California.
Provided by Molly53
Categories Yeast Breads
Time 3h40m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Dissolve yeast in five tablespoons lukewarm milk and let sit five minutes.
- Add the flour, sugar, eggs, melted butter, the remaining milk, salt, cinnamon, aniseed, raisins and vanilla.
- Combine and knead dough until no longer sticky.
- Grease dough with some butter, cover and let rise until the dough doubles in size.
- Grease a baking sheet.
- Punch down dough and knead lightly.
- Form dough into a ring or"rosca" about 12 inches in diameter.
- Place the dough ring on baking sheet.
- Decorate the top of the ring with the candied fruit.
- Let the dough rise again until doubled.
- Preheat oven to 350F degrees.
- Brush with the beaten egg and sprinkle with granulated sugar.
- Bake 40 minutes or until done.
- Insert the baby figurine or bean from the underside.
Nutrition Facts : Calories 224.6, Fat 6.7, SaturatedFat 3.4, Cholesterol 103.7, Sodium 82.2, Carbohydrate 34.7, Fiber 1.2, Sugar 12.2, Protein 6.5
ROSCA DE REYES - THREE KINGS CAKE
The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Traditionally served with delicious Mexican hot chocolate. From the El Charro Cafe in Tucson, Arizona.
Provided by Molly53
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large mixing bowl, cream together butter or margarine and powdered sugar.
- Add eggs and beat again, until light and fluffy.
- Combine dry ingredients, expect chopped nuts.
- Gradually add dry ingredients and vanilla to creamed mixture.
- Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan.
- Pour batter into pan.
- Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
- Cool 10 minutes; turn cake onto wire rack to cool.
- Insert dry bean or"baby" from the underside of the cake when cool.
- During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat.
- Remove from heat and add ground anise and vanilla extract.
- Pour warm syrup over freshly baked, cooled cake.
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