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An overhead shot of a whole, freshly baked Rosca de Reyes. The traditional Mexican sweet bread is perfectly golden and decorated with vibrant candied fruits and stripes of sugar paste.

Rosca de Reyes Recipe (Authentic & Easy)

Create the perfect Rosca de Reyes with this authentic, easy-to-follow recipe. This traditional sweet bread, with its soft crumb and festive candied fruit topping, is the ultimate centerpiece for your Three Kings' Day celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour plus more for dusting
  • 2 1/4 tsp Active Dry Yeast 1 packet
  • 1/2 cup Whole Milk warmed to 110°F
  • 1/2 cup Granulated Sugar
  • 1/2 cup Unsalted Butter softened
  • 3 Large Eggs room temperature
  • 1 tbsp Orange Zest
  • 1/2 tsp Salt
  • 1 Oven-safe baby figurine
For the Topping
  • 1/2 cup Vegetable Shortening
  • 1/2 cup Powdered Sugar
  • 3/4 cup All-Purpose Flour
  • 1 Large Egg beaten, for egg wash
  • Assorted Candied Fruit & Quince Paste (Ate) for decorating

Equipment

  • 1 Stand Mixer Optional, can be kneaded by hand
  • 1 Large Baking Sheet
  • 2 Mixing bowls

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Second Rise: Transfer to a parchment-lined baking sheet, cover loosely, and let rise for another 45-60 minutes.
  6. 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.
  7. 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

Ensure your milk is not too hot, as it can kill the yeast. A warm, draft-free spot is crucial for a good rise.
The sugar paste (costra) can be sticky; dust your hands with a little flour to make it easier to handle.