La Mexicana’s Rosca De Reyes (King Cake)
Cook Time: 30 minutes
Prep Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 2 cakes
Description
Celebrate the Day of Kings (el Dia de Reyes) with La Mexicana’s Rosca De Reyes, a traditional sweet yeast bread enriched with flavors of almond and a touch of sweetness, reminiscent of Louisiana’s King Cake. This festive bread includes a surprise element—a hidden tiny plastic baby (or dried bean)—symbolizing the baby Jesus. Finding the baby in your slice promises good luck throughout the year. Perfect for sharing and enjoyed across Latin cultures during this special occasion.
Ingredients
- 2 packets active dry yeast
- 1/2 cup warm water
- 1 cup milk
- 1 cup sugar
- 1/2 cup butter
- 1 teaspoon salt
- 6 eggs
- 6 cups all-purpose flour
- 1 can Danish almond filling
- 2 cups powdered sugar
- 2 tablespoons butter
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
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Proof the Yeast: In a small bowl, combine the yeast and warm water. Stir until dissolved and set aside until the yeast is frothy and proofed.
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Prepare the Dough: In a large mixing bowl, combine milk, sugar, and butter. Stir until the sugar dissolves and the butter melts. Add salt, eggs, and the proofed yeast mixture. Mix thoroughly.
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Knead the Dough: Gradually add 3 cups of flour to form a smooth batter. Continue adding flour until a soft dough forms (the dough will be sticky). Turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic, adding more flour as needed to prevent sticking.
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First Rise: Place the kneaded dough in a warm, buttered bowl. Turn the dough to coat it lightly with butter. Cover loosely with plastic wrap and let it rise in a warm place until doubled in size.
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Shape and Fill the Dough:
- Divide the dough in half. Flatten each half into a long oval shape.
- Spread half of the almond filling onto each oval.
- Place a small plastic baby or dried bean into each oval.
- Roll each piece of dough into a rope and form into a ring, joining the ends together to leave a large oval hole in the middle.
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Second Rise: Cover the shaped dough loosely and let it rise again until doubled in size, about 1 hour.
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Preheat and Bake: While the dough is rising, preheat your oven to 350°F (175°C). Bake the risen rings for 30 minutes or until they are golden brown and sound hollow when tapped on the bottom.
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Cool and Ice: Remove the baked rosca from the oven and let them cool on wire racks.
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Prepare the Icing: In a bowl, mix powdered sugar, butter, milk, and vanilla extract until smooth and fluffy.
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Decorate and Serve: Once the rosca is cooled, frost them generously with the icing. Decorate with different colored sugars or candied fruit for a festive touch.
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Enjoy: Slice and serve La Mexicana’s Rosca De Reyes to celebrate the Day of Kings with family and friends. Remember, the lucky recipient of the baby in their slice is in for a fortunate year ahead!
This recipe captures the essence of a cherished tradition with its delicious flavors and symbolic surprises. Perfect for adding a touch of cultural celebration to your festive gatherings!
