Gabriela Herrera

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Gabriela Herrera

Mexican Rosca de Reyes

Name: Mexican Rosca de Reyes
Prep time: 155 min
Cook time: 155 min
Yield: 12
Cuisine: Mexicana
Ingredients: 125 milliliters milk, tibia; 40 yeast; 500 grams flour; 125 grams butter; 5 eggs; 100 grams sugar; 1 orange; 1/2 tablespoons salt; 100 grams powdered sugar; crystallized fruits, to taste

35 mins

Low

2.833333

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Gabriela Herrera

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The Rosca de Reyes is a tradition that came to Mexico with the Conquest.

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Ingredients

12 portions

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Preparation

In a bowl mix the milk with the yeast and a tablespoon of flour.

With a hook beat the butter. Add the previous mixture, and also 3 eggs, the sugar, the juice and the orange zest and the salt. Mix again.

Add the remaining flour little by little at a medium speed and continue beating until the dough is elastic and comes off easily from the bottom.

Let the dough rest in a bowl covered with a clean and damp cloth until it doubles in volume.

Put the dough with your fists and then on a floured surface, spread with a rolling pin until you achieve a square of 50 cm by 50 cm approximately (it should not be perfect)

Roll into a cylinder of approximately 10 cm and place on a greased tray, joining the ends to form the thread.

Let stand in a warm place for approximately 1 hour, covered with a clean cloth, until it expands to twice its size.

Uncover the thread and hide the dolls at the bottom.

Preheat the oven to 180 ° C

For the sugar crust, mix 2 eggs and the icing sugar. With a brush, varnish the thread.

To decorate, place the crystallized fruit to taste.

Bake for 35 minutes at 180 ° C turning it half a turn after 15 minutes.