Rosca de Reyes Bread
This bread is so good. I make it every year and every year my family go crazy for it. It’s a pretty simple recipe but does require a couple special ingredients not normally in bread recipes.
Start by making the dough and let it rise for one hour or until its doubled in size. I place mine on the stove as I cook in the oven. The extra heat makes the dough rise faster and larger.
Separate the dough into three equal sizes. Stretch each piece of dough so that you have 3 long pieces of dough to work with. Dough should be about the diameter of a pie dish.
Bread the dough and form into a round wreath. Place on a greased cookie sheet and bake on 350 for approximately 30 minutes. Take out and brush with whipped egg.
Mix 1/2 cup dried fruitcake fruit in 1 tablespoon dark rum and let sit for 15 minutes. Once bread is out, dump rum mixture over bread. Careful not to service rum dressing to children as the rum is not cooked!!
The result is a very colorful, very delicious sweet bread. It’s got a distinctive taste from the anise seed extract.
Now for the recipe
- 1 tsp active dry yeast
- 1/4 cup warm water
- 1/4 cup milk
- 1/4 cup piloncillo
- 1/4 cup salted butter softened
- 1 tsp pure vanilla
- 1 tsp anise seed extract
- 1/2 tsp good quality cinnamon
- pinch of salt
- 4 cups flour
- 3 eggs
- just enough water to make dough workable
- place yeast in 1/4 cup water and let sit for 15 minutes. Add rest of ingredients in large mixing bowl. Place yeast mixture on dry ingredients and turn mixer on using dough hook. Mix until dough is well blended. In greased pan let rise for one hour. Braid as picture directions explain and bake on 350 for 30 minutes, coat with egg and bake for another 5-10 minutes until darker golden. Pour rum soaked fruit cake pieces on top and serve.
One Comment
Pingback: