Three Kings Bread (Rosca de Reyes)
Three Kings bread with its hidden figurine, candied fruit and crown shape. The trick: a long rise, since butter and sugar slow the yeast right down.
155 min
Medium
Mexicana / Española
12 servings
The story behind
Every January 6th, millions of tables across Mexico and Spain share the same sweet bread and the same suspense: who will get the hidden figurine? Rosca de Reyes is eaten on Three Kings' Day, the close of the Christmas season, marking the arrival of the Magi at the manger. Its oval or ring shape stands for royal crowns, and the candied fruit and colored quince paste decorating it represent the jewels set into them. Tucked inside are one or more small plastic babies symbolizing the Christ child hidden from Herod; in the Mexican tradition, whoever finds one in their slice is bound to bring tamales on February 2nd, Candlemas Day. This is an enriched bread, heavy with butter, egg and sugar, which is exactly why its dough demands a long, patient rise: fat and sugar slow the yeast down, so giving it ample resting time is what lets the crumb climb soft and airy instead of turning dense. Try a slice with hot chocolate while it's still warm, when the scent of orange blossom and butter fills the kitchen and the crown glitters with its edible jewels.
Instructions
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1Prepare an elastic dough by mixing flour, sugar, yeast, eggs, and butter.
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2Let the dough rest in a warm place until it doubles in size.
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3Form a large ring on a baking sheet and insert traditional figurines if desired.
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4Decorate with strips of quince paste, candied figs, cherries, and the sugar-shortening paste.
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5Bake at 180°C (350°F) for 30-35 minutes until golden brown.
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