Description
Mexican King’s Bread, or Rosca de Reyes, is a traditional festive bread with a slightly sweet flavor and tender crumb. This recipe uses warm milk, eggs, and butter for richness, with the dough shaped into an oval ring and topped with colorful sugar and candied fruit slices. Soft, fluffy, and golden-baked, it’s perfect for sharing during celebrations or special occasions.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 2 packets active dry yeast (about 4 ½ teaspoons)
- 1 cup warm whole milk
- 3 large eggs
- ½ cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Topping
- Colored sugar
- Candied fruit slices
- 1 reserved egg (for egg wash)
Instructions
- Proof the yeast: Warm the whole milk to about 110°F (43°C) and stir in the active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Create a well in the center of the mixture.
- Combine wet ingredients: In another bowl, whisk together 2 of the eggs, melted butter, vanilla extract, and the proofed yeast mixture. Pour this mixture into the well of the dry ingredients and stir with a spoon until a soft dough begins to form.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the dough in a greased bowl and cover tightly with plastic wrap or a damp towel. Let it rise in a warm, draft-free place until doubled in size, about 1 hour.
- Shape the bread: Punch down the risen dough, then shape it into an oval ring. Pinch the ends together securely to form a closed shape and place it on a baking sheet lined with parchment paper or greased.
- Second rise and prep: Cover the ring loosely and let it rise again for about 30 minutes while preheating the oven to 375°F (190°C). Brush the surface with the reserved egg for a glossy finish, then decorate the top with colored sugar and candied fruit slices as desired.
- Bake: Place the bread in the preheated oven and bake for 25-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Remove from the oven and let cool completely on a rack before slicing and serving.
Notes
- Ensure milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading dough well is essential for developing gluten and achieving a soft, elastic texture.
- Allow the bread to cool completely before slicing to prevent tearing.
- The bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Traditional Rosca de Reyes may include hidden figurines inside before baking for a festive surprise.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mexican
