Tuesday, January 4, 2011

Three Kings Bread Recipe / Receta de Rosca de Reyes

Share on your social networks; it only takes 5 seconds. Thanks! RECETA EN ESPAÑOL
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PARA ESPANOL PRESIONE AQUI
While children on México’s Northern states received their presents in Christmas day, those living in Central México and the Southern states are still waiting for January 6th. Why? Because it is the day when the 3 wise men from the Orient will arrive and bring their presents to baby Jesus, or at least that’s how the story goes. That day they will also celebrate eating the popular “Three Kings Bread” called Rosca de Reyes in México, and Mexican hot chocolate. People do not usually bake their Rosca bread. This is a busy time for the Mexican bakeries that will be selling these delicious Roscas not just to eat at home, but also in the office or school. Inside the bread, or rosca, is a plastic little doll (about one inch long) representing baby Jesus. Whoever gets the doll in their slice has to cook tamales on February 2nd. Also called Candelaria Day. You can read more about this Holiday HERE.
Roscas de Reyes Last year 2014, I sold several of these breads boxed and added a homemade sticker, my husband bought the boxes at the local supermarket.
This is another food that I started making at home some years ago because I couldn’t find it here. Nowadays there is a bakery that sells it but the flavors and aromas you get by baking it at home cannot be compared. If you haven’t baked with yeast before do not be intimidated, give it a try you won’t be disappointed you did.

16 SERVINGS
INGREDIENTS:
Please do read all the recipe instructions and notes before you start baking.

  • 1/2 cup of warm water
  • 1 Envelopes (2 1/4 teaspoons or 7 grams) of dry active yeast
  • 4 cups (20 ounces) all purpose flour plus 2 or 3 Tbsp. more for dusting
  • 3/4 cup of sugar, if you want sweeter add 1/4 cup extra.
  • 3 LARGE whole eggs
  • 3 egg yolks mixed with 2 Tablespoons of milk
  • 1/4 teaspoon salt
  • 1 1/2 Tablespoon orange extract
  • 1 1/2 stick unsalted butter, softened (equals 6 oz. or 3/4 cup) Plus more for bowl and plastic wrap.
  • Freshly grated orange zest from one orangerosca de reyes2
Ingredients for the topping:

  • 1 egg yolk
  • 3/4 cup of all purpose flour
  • 6 tablespoon margarine
  • 1/2 cup of confectioner sugar
  • Dry fruit like figs, candied orange or cherries.
  • 1 egg beaten for glazing the bread
  • 1 tablespoon whole milk or water
  • White sugar to sprinkle on top of the bread
  • 2 or 3 plastic baby dolls,

NOTES:
  • Read all the instructions from top to bottom before you start baking
  • Make sure you have all the cooking utensils needed.
  • Ingredients most be warm as indicated in the list.
  • Make sure your oven is preheated 20 minutes before baking to help the dough rise.
  • Insert plastic doll from the bottom before baking. I personally do it after baking.
  • If you still have questions in the middle of the process, you can reach me via Facebook
INSTRUCTIONS:Rosca de reyes31. Pour warm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup of the flour, and cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 25 minutes.
Rosca de reyes42. Mean while mix Flour, eggs, egg yolks, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. Even though I have a Stand mixer this time I kneaded the dough by hand since not everyone has a large mixer but you can do these steps in your Kitchen Aid.
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3. Add yeast mixture to the bowl and mix. It will be very sticky. Place into a lightly floured surface and start kneading until you have a smooth dough. It will take about 15-20 minutes to get this results. 7 minutes in your Kitchen Aid. DO NOT add too much flour to your working area, the texture should be very soft, sort of wet but manageable. If you add more flour than needed your bread will be dry.
Rosca de reyes9Rosca de reyes 10
4. Once your dough is smooth and soft, place in a buttered bowl, and cover with buttered plastic wrap. The pictures don’t show the texture and feel of the dough, but it must be wet and elastic. Let dough stand in a warm place until doubled in volume, about 1 and 1/2 hours. Make sure your kitchen is warm to help your dough to rise. If the dough doesn’t double in volume after this time let it rest longer. The fermentation process develops flavor, so slower and longer is always best.Rosca de reyes11
5. While the dough is resting, mix the following ingredients for the decoration: margarine with the confectioners sugar until it creamy. Then add in the flour and egg yolk. Until you have a smooth paste.
Rosca de reyes 14Rosca de reyes15
Two different ways to shape the bread into a ring form:
Method I
Rosca de Reyes 1Rosca de Reyes2Rosca de Reyes3
Method II
Rosca de Reyes4Rosca de Reyes5Rosca de Reyes6
6. After the first resting period.  Turn dough out onto a lightly floured surface, and knead a few times, then shape into a round cushion and making a hole in the middle shape into a large ring. Transfer to a greased rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place for 45 minutes or more until almost double in volume. Gather all your decorations and the egg wash. For the egg wash whisk remaining egg with milk or water.

Preheat oven at least 20 minutes before baking at 375 degrees, with rack in lower third.
Rosca de reyes16
7. Brush the dough with the egg wash two times for a golden crust. Form strips with the confectioners sugar paste and decorate the dough. Place some of the dried fruit pressing them gently into the dough. Sprinkle with sugar and bake for 10 minutes. Reduce heat to 350 degrees and bake for 10 more minutes until bread is a nice golden brown color. Depending of your oven it will require more time.  (Some readers had reported baking for 30 minutes)

8. Transfer the bread to a wire rack to cool. After the bread has cooled insert the plastic baby dolls from the bottom of the bread. Do not forget to let your guests know that there is a baby toy inside the bread. Rosca de Reyes can be stored in an airtight container for up to 3 days.


Three kings bread recipe
Lupe Mendoza made her bread following this recipe and she shared her freshly baked "Rosca de Reyes" via email
Great Looking bread! 

¡Buen  provecho y feliz Día de Reyes a todos mis paisanos!

Send your pictures

70 comments:

  1. que deliciosa rosca..ya se me avia olvidado..pero gracias por la receta..la guardara en mi baul.

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  2. Your King Cake looks amazing. I really like your recipe. Thank you for sharing and you have a great week!

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  3. Qué linda foto Mely me encantó que sale hasta atrás si te fijas bien , la caja de chocolate abuelita :)
    Qué tal esta receta ? no sale muy seco el pan?
    Saludos
    PILY

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  4. Hola Dama, You should try to make it. It really tasty!

    Hello Miz Helen,

    Thanks for stopping by. I hope you have a great week, too.

    Saludos,

    Mely

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  5. Hola Pily,

    Esta receta la he hecho ya varios años y el migajon sale muy suave. No, para nada queda seco el pan. Ojala te animes a hacerlo.

    Saludos!

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  6. Mely aunque ya tengo tu receta, hoy la he actualizado. Me estoy animando a hacerla.

    Besos

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  7. Looks really good Mely. Happy New Year!

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  8. This looks very good Mely. One of my childhood's memories that I talk about with my family every Christmas is about Día de Reyes. I remember waking up in the morning of January 6 with a stocking next to my pillow full of colaciones, cacahuates and naranjas. This was what the Reyes brought to me when I was a child. I loved it! And the memory has been with me ever since. I was planing to bake a Rosca de Reyes this year but my oven does not want to cooperate. I haven't been able to light up my oven in the last 5 days, terrible! In the bright side, I might get a new stove with a bigger oven. I will have to try your recipe next year.

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  9. Hola Prieta,

    I am from the north of Mexico and Reyes was just about the Rosca. Until I moved to Central Mexico and the South, I realize how important this celebration is for children in those states.
    About your oven, look in the bright side. You will have a new stove! :)

    Saludos,

    Mely

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  10. Thanks for sharing this. It is exactly what I was looking for. I put a link on my blog, too.

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  11. Hello Mely,
    Thanks for stopping by.I have mexican neighbours and we love sharing food talks so often.They stop by for biryanis & we eat fish tacos at their house :) Me and my husband looove mexican food..there are so many condiments which are similar and plus its spicy..so suit indian palate :)
    Love your beautiful king cake..and the decorations!
    Tanvi

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  12. Querida Mely, acá me tienes viendo tu versión de rosca de reyes, ¿así que le metes al final el muñequito?, se me hace muy curiosa esa operación, entonces quien no quiera que le toquen los tamales de la Candelaria sólo tienen que buscar dónde quedó el ombligo por donde se introdujo el muñequito y así lo evitan.

    ¿Adivina a quién le tocaron los tamales este año?

    te mando mi cariño y agradecimiento.
    un beso

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  13. Mely, This is beautiful. I always love reading your stories. My mami and I were just talking about Dia de los Reyes yesterday. I've never experienced one as I've grown up in the states but how I do dream of experiencing a Christmas abroad to participate in these traditions. I'll certainly make this bread soon!!! Besitos Amiga!!

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  14. I miss having these on Jan 6! This looks wonderful!

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  15. Hi Mely! I want to welcome you personally to the Hearth and Soul hop! I am now following your blog! What a lovely thing to make for Epiphany! As a child, my grandparents lived in Puerto Rico and when we would visit for christmas we too would have to wait for presents until the Feast of the Three kings. One recent Christmas we celebrated at the home of a woman who is from Columbia and she made epiphany cake and I found both the baby jesus and the virgin mary! I still have those little ceramics in my printers box display! What a lovely article and thanks for sharing it with us on the hearth and soul hop. All the best! Alex@amoderatelife

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  16. Hey Mely,

    Me llamo Gaby y tengo 21 anos. Resido en OH pero naci en Monterrey, Mexico. Hasta hoy se me ocurrio hacer una rosca de reyes. Busque y busque hasta que encontre tu blog. Estan cool las fotos. Nunca me salio espuma en el yeast con agua. No se que hice mal? Y aparte te queria decir que se te olvido agregar ORANGE EXTRACT en las instrucciones! Ahorita la masa esta reposando antes de decorarlo! Ya mero termino and its 11:32pm. Lo voy a probar hasta manana en la morning porque mi novio ahorita ya se durmio y ni modo que cortar la rosca yo sola, golosa jaja. Luego te aviso como me salio.
    Gracias,

    Gaby

    PS Por el momento huele rico la masa. :)

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  17. wow what an amazing bread and lovely tradition love learning from you Mely

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  18. I just came across your blog and I'm so glad I did! Mexico has a special place in my heart and of course the food. And is that a molinillo I see in that photo? I just got one for christmas and can't wait to use it. Will be following you and your culinary journey!

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  19. Hola Carmen,

    SI yo le pongo el monito ya cocida la rosca.:) Se que mucha gente se lo mone antes de hornear y otras en medio del horneado ya que levanta la masa se lo ponen. Pero a mi en lo personal me gusta ponerlo ya terminado el pan.

    Saludos,

    Mely

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  20. Thanks all for stopping by. Your comments are very kind.

    Many Blessings to you all.

    Mely

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  21. Hola Gaby,

    Muchas gracias por notar la omision del extracto. Si la levadura no hace espuma puede que ya no este fresca y el pan no doble en volumen. Se levanto el tamano de la masa mientras reposaba? Espero te quede muy rica. Otra chica de tambien de Monterrey me escribio y ella tambien la hizo.

    Para cualquier duda escribeme a mi correo personal. Mi correo esta en la columna d ela derecha arriba donde dice EMAIL. Con todo gusto contestare todas tus dudas y preguntas.

    Me encanta conocer gente de Regia.

    Saludos.

    Mely

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  22. Hello Karen from Globetrotter diaries,

    Yes, that is a molinillo in the background to make Mexican Chocolate.
    Thanks for following.

    Mely

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  23. Thanks so much for this recipe..it is the easiest to make I've ever seen.

    Thanks, Oceanbeat

    http://lossaboresdemicocina.blogspot.com/

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  24. Huy, que rico! este año nos quedamos con ganas de rosca de reyes, se agotaron en la unica panaderia que hay, bueno hay mas pero como el pan dulce de mexico es la unica. Mañana compro los ingredientes y la preparo, aver si no me pasa lo mismo que con el pan de muerto que intente hacer hace como dos años O.o quedo como piedra :)

    Saludos Mely, que tengas un exelente fin de semana.

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  25. Mely! que rosca divina! te deseo un año maravilloso, lleno de salud y amor
    besos
    Gaby

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  26. I like the step-by-step photo instructions! It's as if I sneak a peek in your kitchen :P

    You're an excellent baker; it looks lovely!

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  27. "Si la levadura no hace espuma puede que ya no este fresca y el pan no doble en volumen."
    Se puede verificar la frescura de la levadura por agregar una pizca de azucar en el agua; si la levadura esta viva, come al azucar y asi produce la espuma.
    Gracias por la receta!

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  28. Hola Mely, mi novia y yo preparamos la receta y el pan tiene una consistencia perfecta! Lo único es que nos pareció que le falto algo de dulzura al pan. En que paso recomendarías agregar más azúcar o que acción crees que pueda tomar?? Gracias por compartir la receta! :)

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    Replies
    1. Holla Jim,

      He hecho unos ajuste este año a la receta agregando un 1/4 de taza mas de azucar a la receta. Queda perfecta! Saludos

      Delete
  29. Hello Jim,

    En el momento que agregas la harina y los huevos. Tienes alguna idea mas o menos de cuanta azucar de mas le agregaste? Esto con el fin de poner una nota para que otras personas buscando la receta y gusten un pan un poco mas dulce lo tengan en cuenta.

    Muchas gracias por tu comentario y regresa pronto.

    Feliz DIa de Reyes donde quiere que estes.

    Mely

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  30. Hola,

    Quiero agradecerle por poner esta receta y las instrucciones con foto. Quedo muy buena. Nunca habia hecho pan con levadura.

    Mi familia no lo podia creer que yo la hice.

    Gracias por compartir sus recetas.

    Sandy

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  31. Thanks for the recipe. We baked it today. It tastes just the way I remember when growing up in Mexico.

    Thanks for sharing!

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  32. Hi Mely,

    I'm also from the north of Mexico so the biggest part of the celebration weren't the presents (nothing could top Santa) but rather this delicious bread. It's such a nice tradition with family gathering.

    This is my first "dia de reyes" away from Mexico and thanks to your recipe (and the pictures) I was able to be brave enough to try. My kitchen now smells delicious, and I'm sure it will taste even better. This is the first homemade "rosca de reyes" I will ever try.

    Thanks again fro sharing! :)

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  33. Very good thanks for sharing. The hardest part for a newbie is the kneading so you could expand a bit there if you have the time. The picture where you turn the dough to a round cushion looks like it has had already the egg wash so I got a bit confused there. Also a difficult part if you haven't ever seen how it should look. Maybe another picture in between would help.

    Thanks again ! Shared in G+ as well. Feliz Dia de Reyes !

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    Replies
    1. Hello Manolis,

      The picture od the dough looks a little bit shiny because of the light reflection. But the egg wash is given until later. I added more pictures hopping they help you better understand this step.

      Mely

      Delete
  34. Very good thanks for sharing. The hardest part for a newbie is the kneading so you could expand a bit there if you have the time. The picture where you turn the dough to a round cushion looks like it has had already the egg wash so I got a bit confused there. Also a difficult part if you haven't ever seen how it should look. Maybe another picture in between would help.

    Thanks again ! Shared in G+ as well. Feliz Dia de Reyes !

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  35. Thanks for sharing ... and great instructions. The most difficult part for a newbie is kneading obviously so pictures were helpful ---- well that and some mother-in-law advice --- but if you can elaborate there with some tips or a video link or something that would be great for others. If you have time also next time you make it a picture before turning it to a cushion with the whole in the middle would be useful. I didn't know how it was supposed to look (and the one here looks like it has been already egg washed).

    Thanks again ! Will be doing one each year from now on. Feliz dia de reyes !

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  36. Thanks to:
    @ Sandy, @ Hernan, @ Dan and @ Manolis,

    for your comments I will sure take more pictures or maybe a video next time. I just made 2 roscas today for tomorrow and didn't take more pictures. :(

    Feliz dis de reyes!

    Mely

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  37. Hola Mely,
    Estoy a punto de comenzar esta receta, tengo amigos que vendran a cenar a mi casa hoy y espero que me quede bien para terminar con broche de oro :)

    Muchos saludos y feliz dia desde Omaha Nebraska!

    Karen

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  38. Hola Karen,

    Pues apenas va estar a tiempo. Asegurate que tu cocina este calientita para que la masa se levante muy esponjosa.

    Cualquier duda enviame un correo.

    Feliz Dia,

    Mely

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  39. Just took my rosca out of the oven! Moved away from El Paso to the southeast so I had to make my own this year! Amazing easy to follow recipe! Thank you!

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  40. Hello Mamalong,

    Thanks for your comment. It is good to know you like the recipe.

    Mely

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  41. Excelente receta! Fue mi primera rosca de reyes y quedó rica. Me sirvió mucho que tuvieras fotos en cada paso.
    Saludos desde Suecia!

    Maite

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  42. Hola Maite,

    Que bueno que te gusto.

    Saludos,

    Mely

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  43. In English this holiday is called Epiphany or Twelfth Night.

    Gina

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  44. Hola Mely, me encanta leer tu blog y sobre todo gracias por compartir tus recetas.Yo vivo en Maryland y no hay comida mexicana buena y cuando se me entoja algo solo vengo y hago algunas de las recetas que tienes aqui... Otra cosa tu nunca has tratado de hacer las calaberitas de azucar?

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    Replies
    1. Hola Danahe,

      Gracias por visitar el blog. Sobre las calaveritas te dire que nunca las he hecho. Me pidieron hacerlas este año para una revista aqui en USA, pero el tiempo que me daban para hacerlas y el tiempo de edicion de la revista era muy poco. Y prefiero publicar las cosas con las cuales tengo experiencia y donde puedo dar mis puntos de vista y vivencias sobre ello.

      En estos dias estoy por publicar la receta del pan de muerto que se les va a encantar.

      Enviame un email para decirte donde comer buena comida mexicana en Maryland. Mi correo esta en la seccion de "contact"

      Saludos,

      Mely

      Delete
  45. Hola Mely,

    Me encanto la structura de tu receta, esta muy bien explicada solo una pequenita duda, no veo la cantidad de orange extract o en que momento agregarla?

    Muchas Gracias por esta gran receta :)

    Feliz Dia de Reyes!

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  46. Hola Mely,

    Me encanto la estructura de tu receta, esta muy bien explicada y se muy muy rica! Solo una pequena pregunta, en que momento le agrego orange extract y que cantidad?

    Muchas Gracias y Feliz Dia de Reyes!

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    Replies
    1. Hello Karina,

      In the first list of ingredients says 1 1/2 Tablespoons of orange extract. And in step 2 indicates when to add the orange extract along with the eggs sugar and orange zest.

      Happy baking time! :)

      Mely

      Delete
    2. OOps, En la lista de arriba dice 1 1/2 cucharada de extracto de naranja y en el segundo paso se indica cuando agregar este junto con los huevos, azucar y raspadura de naranja.

      Saludos,

      Mely

      Delete
  47. Feliz Dia de los Reyes! Thank you so much for sharing your recipe. I had said for a couple years that I'd attempt to make a rosca and this was the year! I tweaked mine a little, mainly by adding a sweetened cream cheese center to the bread. My family loved it. Cheers!

    http://diningoutcookingin.wordpress.com/2013/01/06/feliz-dia-de-los-reyes/

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  48. Hi Mely,

    Thank you very much for sharing your recipe. I had never baked any Mexican bread before, but this year I decided to give it a try and your recipe is so easy to follow, the pictures are really helpful and at the end, the flavor is just what you would expect from a Rosca baked in Mexico!

    Greetings from Australia!

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  49. ¡Hola! Vivo en Canadá y ayer seguí la receta para que mis niños pudieran celebrar el Día de Reyes como se debe. Me encantó una receta, pero tengo una duda.


    La parte de los ingredientes del pan dice:

    1/2 cup of warm water
    2 Envelopes (4 1/2 teaspoons=14 grams) of dry active yeast
    4 cups (20 ounces) all purpose flour plus more for dusting
    3/4 cup of sugar
    3 large whole eggs
    4 egg yolks mixed with 2 Tablespoons of water
    1/4 teaspoon salt
    1 1/2 Tablespoon orange extract
    1 1/2 stick unsalted butter, softened (equals 6 oz. or 3/4 cup) Plus more for bowl and plastic wrap.
    Freshly grated orange zest from one orange


    Y luego, el paso donde se prepara la masa dice:

    2. Mean while mix Flour, eggs, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. Even though I have a Stand mixer this time I kneaded the dough by hand since not everyone has a large mixer but you can do these steps in your Kitchen aid.

    Mi problema es que NUNCA más volví a ver mencionadas las cuatro yemas con 2 cucharadas soperas de agua y entonces ¡NUNCA LAS AGREGUÉ!

    Quizá yo sea la única con esta confusión, pero ¿van en el paso 2? En todo caso ¿podría decir entonces la receta algo así como "Meanwhile mix Flour, eggs, the yolks and water, sugar, orange extract, orange zest, salt and butter in a large bowl" (o algo así) para clarificar? Porque yo agregué los huevos completos pero no las yemas y me di cuenta hasta que ya estaba reposando la masa que "me sobraban".

    La rosca me quedó bien de sabor y textura, pero quisiera saber para qué son las yemas porque entonces, obviamente, algo me faltó y me gustaría saber cómo hubiera quedado la rosca con ella.

    Muchas gracias :)

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    Replies
    1. Hola Galle de la Suerte,

      Antes que nada muchisimas gracias por escribir tu comentario. Con respecto a la primera pregunta sobre cuando se agregan las yemas de huevo. Estas en lo correcto en el paso dos, para que no le pase a otras personas y gracias a tu sugerencia he puesto tambien la palabra "yolks" para que sea todavia más clara la explicación.

      El para qué son las yemas, bueno el pan de rosca, así como el pan de muerto son panes mas densos en su textura, algo similares a lo que le llaman "pan de yema". Eso lo hace diferentes a los panes de esponja ligera, como las "conchas". Aclaracion no soy experta en panaderia es solo la poca experiencia que he tenido al trabajar con panes de levadura.

      Saludos y gracias de nuevo.

      Mely

      Delete
    2. ¡Muchísimas gracias por tu respuesta Mely! Estoy muy contenta de haber encontrado tu blog, ahora no puedo esperar para intentar el pan de muerto en noviembre :)

      ¿Puedo poner una liga a tu receta de rosca de reyes en mi blog? :)

      ¡Saludos!

      Delete
  50. This is a great recipe, even for someone that doesn't usually bake breads. So far I have made this recipe five times. The first "bread" was more like a brick that didn't rise. This was either because I didn't wait long enough for the foam to form in the yeast step and didn't wait for it to rise before adding to the dough mixture. Even with rapid rise yeast, make sure you do this! I also put a small heater towards the kitchen since my kitchen was kind of cool that morning. It must have helped because the second Rosca was double in size. I also used a kitchen aid to mix the dough. Don't add too much flour even if it looks sticky. Just pull it off and knead a little bit by hand. The stickyness will go away after it rises. Also, parchment paper is very helpful if you have it. Especially when moving the bread from the pan to cool. Since I have a gas oven with heat coming from the bottom, I put shelf on upper half of oven. I even put an extra pan on the bottom at one point to keep the bottom from burning. ( I have a sensitive oven) hopefully my learning curve will help the next person!

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  51. * REVISION* This is a great recipe, even for someone that doesn't usually bake breads. So far I have made this recipe five times. The first "bread" was more like a brick that didn't rise. This was either because I didn't wait long enough for the foam to form in the yeast step and didn't wait for it to rise before adding to the dough mixture. Even with rapid rise yeast, make sure you do this! I also put a small heater towards the kitchen since my kitchen was kind of cool that morning. It must have helped because the second Rosca was double in size. I also used a kitchen aid to mix the dough. Don't add too much flour even if it looks sticky. Just pull it off and knead a little bit by hand. The stickyness will go away after it rises. Also, parchment paper is very helpful if you have it. Especially when moving the bread from the pan to cool. Since I have a gas oven with heat coming from the bottom, I put shelf on upper half of oven. I even put an extra pan on the bottom at one point to keep the bottom from burning. ( I have a sensitive oven)Also, make sure your hole is big enough or it will close up during rising and baking. I used butter spray instead of butter when coating the bowl too. I used leftover egg whites the first few times for the egg wash, I just got a lighter crust. Now I am reserving them for angel food cake since I have so many. Hopefully my learning curve will help the next person!

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    Replies
    1. Thanks for all your tips Lisa Vargas. Is is always helpful when people take the time to let others know their experiences, just in case they encounter the same situations while baking.

      All great tips! And you are right about not adding too much flour. The dough has to be very soft.

      Happy baking!

      Mely

      Delete
  52. Thank You for this recipe. Im going to make my very first Rosca de Reyes bread for my best friend! I'm so excited. Do you think I should do a trial run first?
    Thank You

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    Replies
    1. Hello Monica M.,
      If this is your first time baking a yeast bread, I will recommend you made a trial run first. At least half the recipe.

      Happy Baking!

      Delete
  53. Thank you so much for sharing this recipe! We visited my husband's family in Mexico for Christmas three years ago and I loved the sharing of the rosca so made my first last year. It had a nice taste but was very dense and heavy. This one was delicious!!!! Substantial but very moist and light in texture. I made it in my heavy duty food processor which I prefer for breads, and I probably left the batter even a touch wetter than pictured (I kept the same flour amount but added in some brandy soaked currants and raisins which I think gave me a little extra moisture). I gave it the extra rising time as suggested, and it took a few more minutes to bake but came out beautifully! I packed it for my husband's breakfast and just got a message that it was INCREDIBLE. Thank you so much!

    ReplyDelete
    Replies
    1. Hello That Kitchen Witch,

      I'm so glad you like the bread, it is indeed a dense bread because of the egg content, but the end results is always very delicious.
      Happy cooking and baking!

      Delete
  54. i'm gonna try dis asap

    ReplyDelete
  55. Muchas Gracias por esta receta tan rica de la Rosca, el pasado Dia de Reyes hice dos una para la escuela de mi hijo y una para compartir con la familia y amigos, Quedo Riquisima, es la primera vez que trabajo con levadura y a pesar de sentia un poco de temor salio muy bien, y me di cuenta de un dato muy impirtante es que la cocina debe estar calientita y mientra la kevadura se eleve todo sale muy bien, Muy buena receta, muy buen sabor, muy buena la textura del pan, yo lo hice en mi batidora.
    Gracias por tan rica receta
    Yolanda

    ReplyDelete
  56. I've made this recipe for 2 years in a row now, and it's really great! I'm a gringa, but my Mexican friends say it tastes like home. Thanks Mely!

    ReplyDelete
  57. Thank you! I live in Canada, and this is my first time making the rosca. My husband and my kids were so happy with the flavor and the texture of the bread. Muchas gracias por compartir.
    Sandra desde Canada.

    ReplyDelete
  58. Es muy rica. Muchas gracias por la receta. Mi clase de español gusta la rosca.
    Maddy

    ReplyDelete
  59. Hola Mely!

    I made a rosca using your recipe just as written with no changes and no substitutions. It came out perfect! And so tasty too. Husband couldn't stop raving about how good it was. Thank you for another fantastic recipe. I'm sending you a picture via email.

    P.s. this is magnolia3407 on Instagram :)

    ReplyDelete

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