Rosca de reyes or roscón de reyes translates as kings’ ring. It is traditionally served on Twelfth night or Epiphany.
In Mexico, la Rosca de Reyes, a sweet circular cake is served with a doll baked inside representing the baby Jesus (similar to the Mardi Gras Kings Cake) and is served with hot chocolate. The person who finds the baby in their slice is to host the forthcoming celebration Candelaria or Candlemas on February 2nd.
1 packet yeast
1/4 cup lukewarm milk
3-1/2 cups all-purpose flour
3/4 cups granulated sugar
1/3 cup melted butter
dash of salt
2 teaspoons cinnamon
1/4 teaspoon aniseed
1/2 cup raisins
1 teaspoon vanilla
1/4 cup chopped candied figs
1/4 cup chopped candied orange
1/4 cup chopped candied lemon
1/4 cup chopped candied cherries
1/4 cup chopped candied citron
1 egg, beaten
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 into a ball.
Grease dough with some butter set rest and rise until the dough doubles in size, about 2-1/2 hours.
Grease a baking sheet.
Punch down dough and knead until soft and pliable.
Now form dough into a ring or “rosca”.
Insert the baby figurine.
Place the dough ring on baking sheet.
Decorate the top with the candied fruit.
Let the dough rise again until doubled.
Preheat oven to 360°F.
Brush with the beaten egg and sprinkle with granulated sugar.
Bake 40 minutes or until done.
image courtesy of Tamorlan and Wikipedia.org