Rosca de Reyes - Mexican Christmas Cake
Rosca de Reyes is a traditional Mexican Christmas cake eaten on January 6th, the Feast of the Epiphany (Three Kings' Day). The round shape of the cake symbolizes the crown, which is decorated with candied fruits. According to tradition, a small plastic doll is hidden inside the cake, and whoever finds it will be the host of the next holiday feast. Rosca de Reyes has a sweet, soft dough and is often eaten with hot chocolate or milk.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm milk, yeast, and one tablespoon of sugar. Let it stand for 10 minutes until foamy.
2
In a large bowl, combine the flour, the remaining sugar, salt, and grated orange zest.
3
Add the yeast mixture, eggs, vanilla extract, and melted butter. Mix well, then start kneading.
4
Knead the dough for 10-12 minutes until it is elastic and smooth. If it's too sticky, add a little flour.
5
Cover the dough with a kitchen towel and let it rise in a warm place for about 1.5 hours, or until doubled in size.
6
Divide the risen dough into one large piece, shape it into a long cylinder, and form it into a ring on a baking sheet lined with parchment paper.
7
Insert small plastic dolls (optional, traditional decoration), then let it rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C), then brush the top of the cake with beaten egg.
9
Decorate the top with candied fruits and sprinkle with sugar.
10
Bake for 30-35 minutes, until golden brown and cooked through.
11
Let it cool, then slice and serve with hot chocolate or milk.
