How To Make Rosca de Reyes | Beautifully Ornate Mexican Christmas Bread Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lactose-free alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Preheat oven to 170°C with fan.

Heat milk to around 78°F (25-26°C).

In a bowl, combine warm milk, whole egg, yeast, salt, and sugar; mix well.

Add strong white bread flour and mix until cohesive.

Knead dough for about 3 minutes until slightly smooth.

Tear in soft butter and knead for an additional 4-3 minutes until smooth and glutinous.

Place dough in a bowl, cover, and let ferment for 1 hour.

After 1 hour, fold the dough and let it ferment for another hour.

Roll out the dough into a large rectangle.

Mix candied orange peel, crushed pistachios, sugar, cinnamon, and orange zest for the filling.

Spread soft butter over the dough, leaving an edge.

Sprinkle the filling over the buttered dough, pressing it in gently.

Roll the dough tightly from the top, tucking the loose end into the tight end to form a circle.

Seal the seam and place on a tray lined with non-stick paper.

Make incisions around the edge of the dough with scissors for decoration.

Cover and let ferment for 1 to 1.5 hours.

Brush the surface with egg and decorate with dried fruit and nuts.

Remove any bowl used for shaping before baking.

Bake until golden brown and brush with sugar syrup while warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens