Rosca de Reyes / King’s Bread

Rosca de Reyes is a celebration bread usually served Spain, Mexico and other Latin American countries at Epiphany, or Three King’’s Day in January.

There are many versions of King’s Cake, this is just one of them. Tradition calls for a golden crown to be placed on top of the bread at serving time. A tiny porcelain doll, bean or almond is hidden inside the bread, and whoever finds them in his/her slice gets to wear the crown and becomes the host for the feast at Candlemas / Purification / Presentation (February 2). You will need two days to prepare this as there is an overnight rise.

Prepared for Epiphany 2007.

2 1/2 teaspoons instant yeast or active dry yeast
1/2 cup milk
1/2 cup sugar
the zest of 1 large orange, finely grated
1 teaspoon salt
3 cups bread flour or unbleached all-purpose flour
1/2 cup unsalted butter, melted
3 large eggs
2 tablespoons brandy

Filling:

2 cups ground almonds
1/2 cup sugar
1/4 cup orange juice
1/2 teaspoon almond extract
a tiny porcelain doll, bean, or almond per tradition

Topping:

1 egg, beaten lightly
1/2 cup assorted colored, candied peels and fruits

If using instant yeast, combine all ingredients in a mixer bowl in the following order with the machine turned on:

half of flour, sugar, orange zest, yeast, milk, eggs and brandy, remaining half of flour, melted butter, and salt, mixing well with each addition. Continue to knead in machine until silky smooth, about 8 minutes.

If using regular yeast, warm milk in microwave or on the stovetop (make sure the temperature doesn’t go above 105 degrees F) and dissolve yeast and 1 teaspoon of sugar in it. Proof for 10 minutes. Meanwhile, combine all dry ingredients in mixer bowl and all wet ingredients in another bowl. With machine turned on, add yeast mixture to flour-mixture, then add the wet ingredients and knead for 8 minutes.

Remove dough from machine and hand-knead 5 minutes. Return to lightly greased bowl and cover lightly with plastic wrap or towel. Let rise overnight, or at least 2 hours, until doubled. While dough is rising, combine filling ingredients in food processor or bowl. Set aside until needed.

When dough is fully risen, turn onto a lightly-oiled surface and pat into a large rectangle, about 18 x 12. Spread filling across long edge of bottom third nearest you. Put the doll, bean or almond in the filling. Roll up the dough and pinch to seal. Bring both ends together to form a circle and pinch to seal. Transfer to lightly greased baking sheet. Put a greased oven-proof bowl in the center to prevent dough from spreading. Cover with a towel and let rise a second time, until almost doubled, 1 1/2-2 hours. Preheat oven to 375 degrees F. Brush top of ring with the lightly beaten egg and sprinkle with the candied peel.

Bake rosca for 25 minutes or until internal temperature is at 190 degrees F. Remove from oven, let cool on sheet 5 minutes, then transfer to a rack and cool completely. Serves 8-12. Suggested accompaniment: rich hot chocolate.

Variation: Use brown sugar or crushed Mexican piloncillo mixed with a bit of cinnamon instead of the candied peels and fruit as topping. Sliced almonds are also traditional, as well as a combination of all three (brown sugar, candied fruits and sliced almonds).