Rosca de Reyes

Ingredients

• 1 packet packet Active Dry Yeast (7 g instant yeast)
• 1 tbsp tablespoon Sugar (for yeast activation)
• 1 tbsp tablespoon All-Purpose Flour (for yeast activation)
• 110 ml ml Warm Milk (110°F / 43°C)
• 500 g grams All-Purpose Flour (remaining flour)
• 100 g grams Sugar (remaining sugar)
• 1 tsp teaspoon Salt (a pinch)
• 3 pieces Eggs (room temperature)
• 2 pieces Egg Yolks (room temperature)
• 1 tsp teaspoon Vanilla Extract (for flavor)
• 1 tsp teaspoon Orange Zest (freshly grated)
• 100 g grams Unsalted Butter (softened, cut into pieces)
• 50 g grams Margarine (for topping paste)
• 50 g grams Powdered Sugar (for topping paste)
• 30 g grams All-Purpose Flour (for topping paste)
• 1 piece Egg Yolk (for topping paste)
• 1 piece Egg (beaten, for egg wash)
• as needed Candied Fruit Decorations (e.g., dried figs, candied cherries, colorful fruits)
• sprinkle Granulated Sugar (for final dusting)

Instructions

1. Activate Yeast

   Combine 1 tbsp sugar, 1 tbsp flour, the packet of yeast and 110 ml warm milk (43 °C) in a small bowl. Stir until fully incorporated and let sit until foamy.

   Time: PT5M

2. Mix Dough Ingredients

   In a large mixing bowl add the remaining 500 g flour, 100 g sugar, 1 tsp salt, the room‑temperature eggs and yolks, vanilla extract, orange zest, softened butter pieces, and the activated yeast mixture. Stir until a shaggy dough forms.

   Time: PT10M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 20 minutes, until smooth, elastic, and no longer sticking to your hands. Rest briefly if you get fatigued.

   Time: PT20M

4. First Fermentation

   Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot (around 30 °C) until doubled in size, about 2 hours.

   Time: PT2H

   Temperature: 30°C

5. Prepare Topping Paste

   In a small bowl combine 50 g margarine, 30 g flour, 50 g powdered sugar, and 1 egg yolk. Mix with a fork, then finish with clean hands until a smooth paste forms.

   Time: PT10M

6. Punch Down and Shape the Rosca

   Gently deflate the risen dough, turn it onto a floured surface, and shape it into a long rope. Roll the rope into a circle, tuck the ends underneath, and seal the seam by pressing with your palms.

   Time: PT10M

7. Second Fermentation

   Place the shaped rosca on a greased baking sheet, cover loosely with plastic wrap, and let rise again until doubled, about 1 hour.

   Time: PT1H

   Temperature: 30°C

8. Egg Wash and Add Decorations

   Beat 1 egg and brush the entire rosca lightly. Spread the prepared butter‑sugar paste in a thin strip on top, sprinkle with candied fruits, and dust with a little granulated sugar.

   Time: PT10M

9. Bake

   Preheat the oven to 165 °C (325 °F). Bake the rosca for 25 minutes, or until the surface is deep golden and sounds hollow when tapped.

   Time: PT25M

   Temperature: 165°C

10. Cool and Serve

    Remove the rosca from the oven, transfer to a wire rack and let cool completely before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g