Rosca De Reyes Recipe

King Cake

1. 1

   Prepare and proof the yeast

   Warm the whole milk to about 105–110°F (40–43°C). In a small bowl, combine the warm milk, 1 tsp of the granulated sugar (from the dough sugar), and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly to confirm the yeast is active.

2. 2

   Mix dry ingredients

   In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the all-purpose flour, the remaining granulated sugar, and salt. Whisk briefly to distribute the salt and sugar evenly through the flour.

3. 3

   Combine wet ingredients

   In a separate bowl, whisk together the 4 large eggs, softened unsalted butter, orange zest, orange blossom water, vanilla extract, and dark rum or brandy (if using). Once the yeast mixture is foamy, add it to the wet ingredients and stir to combine.

4. 4

   Make the dough

   With the mixer on low, add the wet mixture to the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn out onto a lightly floured surface and knead 10–12 minutes. Add a tablespoon of flour at a time only if dough is excessively sticky.

5. 5

   First rise

   Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours depending on room temperature.

6. 6

   Prepare candied fruit and pan

   While the dough rises, roughly chop larger pieces of candied fruit so they’re easy to arrange on top. Line a large baking sheet with parchment paper and lightly grease it. Also, if using the plastic baby figurine, wash and dry it thoroughly and keep it ready to insert later.

7. 7

   Shape the rosca

   After the dough has doubled, punch it down to deflate. Turn it out onto a lightly floured surface and shape into a long rope about 24–30 inches (60–75 cm) long and roughly 3–4 inches (8–10 cm) thick. Form the rope into a ring, overlapping the ends and pressing to seal; you can twist or plait the rope for decoration before joining. Carefully transfer the ring to the prepared baking sheet. If including the plastic baby, tuck it into the underside of the ring at this stage so it’s hidden inside the loaf (place it away from the sealing seam so it stays secure).

8. 8

   Second rise

   Cover the ring loosely with lightly oiled plastic wrap or a clean towel and let rise again in a warm place until puffy and nearly doubled, about 45–60 minutes.

9. 9

   Prepare egg wash and decorations

   Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg yolk with 1 tablespoon milk to make the egg wash. Gently brush the entire surface of the risen rosca with the egg wash, taking care not to deflate the dough. Arrange the mixed candied fruit on top in an attractive pattern, pressing slightly to adhere. Sprinkle pearl sugar or coarse sugar in the gaps for texture and sparkle.

10. 10

    Bake

    Bake the rosca in the preheated oven for 20–30 minutes, rotating halfway through, until the crust is golden brown and an instant-read thermometer inserted into the thickest part registers about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

11. 11

    Glaze and cool

    Warm the apricot jam slightly (1–2 minutes in the microwave or in a small saucepan) and strain if necessary to remove large fruit pieces. Right after removing the rosca from the oven, brush the warm apricot jam over the fruit and crust to give a glossy finish. Let the rosca cool on the baking sheet for 15–20 minutes, then transfer to a wire rack to cool fully before slicing. Note: the plastic baby, if used, will be inside—warn guests when serving.

12. 12

    Serving and storage

    Serve slices at room temperature. The rosca keeps well stored in an airtight container at room temperature for 2–3 days or refrigerated for up to 5 days; refresh in a low oven (300°F / 150°C) for 5–8 minutes if desired before serving. Leftover slices can be gently warmed and spread with butter or more jam.