Mexican cuisine · Desserts & Sweets

Rosca de Reyes

A light yeasted wreath with orange zest, topped with candied fruit and strips of sweet sugar paste.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 100 g sugar
• 150 ml lukewarm milk
• 3 eggs
• 120 g soft butter
• 1 orange (zest)
• 1 tsp salt
• 80 g candied fruit
• 60 g powdered sugar
• 50 g soft butter for the paste
• 60 g flour for the paste

Instructions

1. Dissolve the dry yeast with 1 tbsp of the sugar in the lukewarm milk and let sit for 10 min. until a clear layer of foam forms.
2. Mix the flour, remaining sugar, salt and finely grated orange zest, work in the yeast milk and 2 eggs and knead for 8 min., then knead in the soft butter piece by piece until the dough is glossy and pulls away from the bowl.
3. Let rise covered in a warm place for 60 min. until doubled in volume.
4. For the sugar paste, knead 60 g flour, 50 g soft butter and the powdered sugar into a smooth dough and shape into 6 finger-thick strips.
5. Punch down the yeast dough, roll into a 70 cm long strand, close into a wreath on the baking sheet, brush with the whisked third egg and top alternately with strips of sugar paste and candied fruit; let rise for another 25 min.
6. Bake in a preheated oven at 180 °C top/bottom heat for 28–32 min. until the wreath is golden brown and sounds hollow, then let cool on a wire rack.