Do you remember my first Rosca de Reyes in 2012? That blog post still cracks me up – although it was not very funny at the time. Well, I attempted a different recipe amigos, and this time it came out beautiful and delicious. Ok, I have to admit, while developing this recipe, my first rosca did not rise, but this final recipe should be foolproof.
When it comes to baking, I believe it’s very important to go into your kitchen with positive thoughts and in a happy mood. Happy baking makes for beautiful baked goods. I honestly believe that, especially when working with yeast.
With the hustle and bustle of the holidays and so many projects and potlucks, I was tired of being in the kitchen, and when I first made this rosca, it did not rise. Yeast can be tricky to work with, but I added an added step to make this recipe easier to make.
The first bread was not awful, but it just didn’t rise to the size I had hoped for, and it was not very photogenic.
This recipe was inspired by a recipe I found in a vintage Better Homes and Gardens Mexican cookbook, combined with the flavors in my 2012 Rosca de Reyes. The dough is pretty basic, but with the addition of almond extract, vanilla extract, plus fresh orange zest, it gives the dough a lovely citrus flavor.
Once the dough rises, roll out and brush with melted Land O Lakes® Butter for a delicious buttery flavor, and sprinkle with mixed candies, fruits, and nuts combined with sugar and cinnamon.
This was my sons’ favorite step – He sprinkled the dough with dried cranberries, figs, apricots, candied orange peel, and pecans.
Most roscas are baked with the “jewels,” but I decided to add a powdered sugar glaze after it was baked and then adorned with candied cherries and orange peels.
This rosca is glorious and I’m pretty proud of it, especially because it is displayed on my grandma’s antique rose iridescent platter. I have been saving this platter for a special occasion and this rosca was perfect.
Rosca de Reyes come in a variety of shapes, sizes, and flavors. Traditionally, they are not filled, but I really like the flavors of buttery cinnamon rolls and wanted the same comforting flavors.
Día de los Reyes is related with the traditions around the Epiphany on January 6th. This date honors the visit the Three Wise Men made to baby Jesus in Bethlehem. Traditionally, the bread is garnished with “jewels” to represent a crown. Usually a small clay or porcelain doll is baked inside, but I added a plastic baby doll after it was baked and sneaked him into one of the slits. Please warn your guests about the baby doll before you serve it.
The custom is that whoever finds the doll must host a party on Día de la Candelaria (Candlemas Day) on February 2 and is also known as “Feast of the Purification of the Blessed Virgin” or as the “Presentation of the Lord.” This holiday is known as Candlemas in English, because candles are brought to the church to be blessed.
A special thanks to Land O’Lakes for sponsoring this blog post. Opinions are my own. ADD A LITTLE GOOD is a trademark of Land O’Lakes, Inc. Thank you for supporting the brands that continue to make Muy Bueno possible.