Baking a traditional Rosca de Reyes is a cherished tradition that fills the home with warmth and delicious aromas. This guide provides an easy-to-follow, authentic recipe to help you create the perfect sweet bread for your Día de Reyes celebration. Whether this is your first time or you’re a seasoned baker, you’ll find every step to success right here.
This festive, wreath-shaped bread, adorned with candied fruits, is the centerpiece of Three Kings’ Day. Let’s bake a piece of history together.
What is a Rosca de Reyes?
A Rosca de Reyes, or “Kings’ Wreath,” is a sweet bread traditionally eaten on January 6th to celebrate Epiphany, also known as Día de Reyes (Three Kings’ Day). This holiday commemorates the visit of the three wise men to the baby Jesus. The oval shape of the bread symbolizes a crown, and the colorful dried and candied fruits represent the jewels adorning it.
Hidden inside the soft, orange-scented crumb is a small figurine, typically representing the baby Jesus. The tradition dictates that whoever finds the figurine in their slice must host a party and provide tamales on February 2nd, Día de la Candelaria (Candlemas Day).
Why You’ll Love This Recipe
- Authentic Flavor: Infused with orange zest and decorated traditionally, this recipe captures the true taste of a classic Rosca de Reyes.
- Soft, Fluffy Texture: We use a simple enriched dough that results in a wonderfully soft and tender crumb every time.
- Clear, Step-by-Step Guidance: From activating the yeast to the final decoration, our instructions are designed for a stress-free baking experience.
- Festive and Fun: It’s more than a recipe; it’s a celebration! Making, sharing, and eating this bread is a joyful activity for the whole family. For another fun family baking project, try these delicious Cinnamon Cruffins.
Ingredients You’ll Need
For the Dough
- All-Purpose Flour: Provides the structure for the bread.
- Active Dry Yeast: The leavening agent that makes the dough rise.
- Whole Milk: Adds moisture and richness for a tender crumb.
- Granulated Sugar: Sweetens the dough and feeds the yeast.
- Unsalted Butter: Adds flavor and contributes to a soft texture.
- Eggs: Enriches the dough and helps bind it together.
- Orange Zest: The classic flavoring that gives the Rosca its signature aroma.
- Salt: Enhances the overall flavor.
- Baby Figurine: One or two small, oven-safe figurines to hide inside.
For the Topping (Costra & Decoration)
- Vegetable Shortening, Powdered Sugar, All-Purpose Flour: These are mixed to create the iconic sweet, crumbly sugar paste strips (costra).
- Candied Fruit & Quince Paste (Ate): Traditional decorations. Look for candied figs, cherries, and strips of orange or citron.
- Egg Wash: Gives the Rosca a beautiful golden-brown, shiny finish.
- Coarse Sugar or Sprinkles: For extra sparkle and texture.
How to Make Rosca de Reyes Step-by-Step
Step 1: Activate the Yeast
Warm the milk to about 110°F (43°C). It should feel like a warm bath. Stir in the yeast and a tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly. This shows the yeast is active.
Step 2: Make the Dough
In a large bowl or the bowl of a stand mixer, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, orange zest, and the activated yeast mixture. Mix with a dough hook on low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Step 3: First Rise
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
Step 4: Shape the Rosca & Hide the Figurine
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and knead for a minute. Shape the dough into a long rope, about 30 inches long. Form the rope into an oval or circle, pinching the ends together to seal. Carefully insert the baby figurine(s) from the bottom of the dough, so they are well hidden.
Step 5: Second Rise
Carefully transfer the shaped dough to a large baking sheet lined with parchment paper. Cover it loosely with plastic wrap and let it rise again for 45-60 minutes, until it’s puffy.
Step 6: Decorate the Rosca
Preheat your oven to 350°F (175°C). While the oven heats, prepare the sugar paste by mixing the shortening, powdered sugar, and flour until a smooth paste forms. Brush the risen Rosca with the egg wash. Divide the sugar paste into 4-6 portions and flatten them into strips, placing them decoratively on top of the Rosca. Arrange the candied fruits and quince paste between the sugar strips.
Step 7: Bake to Perfection
Bake for 20-25 minutes, or until the bread is a deep golden brown and sounds hollow when tapped. Let it cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely. If you’re looking for another holiday centerpiece, this Cranberry Apple Skillet Cake is always a crowd-pleaser.
Tips for the Perfect Rosca de Reyes
- Check Your Yeast: Always ensure your yeast is fresh and properly activated. If it doesn’t foam, it’s best to start over with new yeast.
- Don’t Over-flour: The dough should be soft and slightly tacky. Adding too much flour can result in a dry, dense bread.
- Warm Rising Spot: Find a cozy spot for your dough to rise. An oven with the light on (but turned off) is a great option.
- Get Creative with Decorations: Feel free to use other decorations like dried apricots, dates, or sliced almonds in addition to the traditional toppings.
Storing Your Rosca de Reyes
Store the Rosca de Reyes in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. It’s best enjoyed fresh, but leftovers are delicious when toasted or dunked in hot chocolate. For a savory treat perfect for storing, check out these Ham and Cheese Crescent Roll-Ups.
Frequently Asked Questions about Rosca de Reyes
Yes, you can prepare the dough a day in advance. Let it complete its first rise, then cover it tightly and refrigerate overnight. The next day, let it come to room temperature before shaping, decorating, and baking.
According to tradition, the person who finds the baby figurine in their slice of Rosca de Reyes is blessed and must host a party on Día de la Candelaria (February 2nd), traditionally serving tamales.
Rosca de Reyes is a soft, enriched sweet bread with a flavor profile similar to brioche. It’s typically scented with orange zest, giving it a light, citrusy aroma, and is topped with sweet decorations.
Ate is a traditional Mexican fruit candy, most commonly quince paste (membrillo). It’s used to decorate the Rosca. If you can’t find it, you can substitute with other candied fruit strips, dried apricots, or dates.
The Rosca de Reyes celebrates the Epiphany. Its oval shape represents a king’s crown, the candied fruits are the crown’s jewels, and the hidden figurine symbolizes the baby Jesus being hidden from King Herod.
Share Your Creation!
We hope you love this Rosca de Reyes recipe! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful creation on Pinterest!
Rosca de Reyes Recipe
Rosca de Reyes Recipe (Authentic & Easy)
Ingredients
Equipment
Method
- Activate the Yeast: In a small bowl, warm the milk to about 110°F (43°C). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
- Make the Dough: In a stand mixer bowl, combine 4 cups of flour, the remaining sugar, and salt. Add the softened butter, 3 eggs, orange zest, and the yeast mixture. Knead with a dough hook for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Shape the Rosca: Punch down the dough and shape it into a 30-inch rope on a floured surface. Form an oval, pinch the ends to seal, and insert the baby figurine(s) from the bottom.
- Second Rise: Transfer to a parchment-lined baking sheet, cover loosely, and let rise for another 45-60 minutes.
- Decorate: Preheat oven to 350°F (175°C). Prepare the sugar paste by mixing shortening, powdered sugar, and 3/4 cup flour. Brush the Rosca with beaten egg. Place strips of the sugar paste and candied fruits on top.
- Bake: Bake for 20-25 minutes until golden brown. Let cool on the pan for 10 minutes before moving to a wire rack to cool completely.
Notes
The sugar paste (costra) can be sticky; dust your hands with a little flour to make it easier to handle.
