Friday, 6 January 2012

Rosca de Reyes


4 cups flour
1-11 g package of dry active yeast
150 g sugar (3/4 cup plus 2 tbsp)
6 g salt (1 rounded teaspoon)
3 eggs
120 g melted butter (1-1/3 bars with one bar equivalent to 1/2 cup)
125 g warm milk or water (1/2 cup)
Flavouring to taste i.e. vanilla, orange peel or extract
Decorations as desired such as citron, cherries, dried fruit, slivered almonds

Filling (relleno)

3/4 cup chopped nuts such as almonds and pecans
1/4 cup butter
1/2 cup sweetened condensed milk
Flavourings as desired
Plastic infants


1. Dissolve the yeast and 1 tbsp sugar in warm milk or water and let it rest for 10 minutes.
2. Put flour in a bowl, make a well and add yeast, eggs and all other ingredients. Stir until well blended and smooth.
3. Knead on floured board until dough is a good consistency
4. Place dough in bowl, cover with a towel and allow it to rise in a warm place for 45-60 minutes until doubled in size
5. Roll dough into a 70 x 25 rectangle

6. Spread filling over dough, place the desired number of plastic infants on the surface and roll it up from the long edge.
7. Make a ring and place it in baking pan covering it and letting it rise again in a warm place until doubled in size.

Place decorations on dough before it rises the second time or you can glaze and decorate it after baking.

Bake at 375 F for 10 minutes and then at 325 F until done (approx 35 minutes)

Note- This recipe was taken from an insert in the package of yeast
Tradi-pan La levadura casera

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