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Recipe of Rosca de Reyes Rústica

Rosca de Reyes Rústica

30 mins
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Prepare this rustic kings' twist at home and conquer everyone with the delicious aroma of freshly baked bread. Follow the steps of Chef Irving Quiroz and become the envy of all.
Learn more about Irving Quiroz


10 portions
  • 1 kilo flour
  • 12 grams salt
  • 20 grams yeast powder
  • 180 grams sugar
  • 300 grams egg
  • 220 grams butter
  • 150 milliliters milk
  • 10 milliliters liquid vanilla
  • 1 orange, just the zest
  • 6 dolls for thread
  • 50 grams butter, for pasta
  • 55 grams powdered sugar, for pasta
  • 55 grams flour, for pasta
  • 20 grams egg yolk, for pasta
  • 5 crystallized figs, to decorate
  • 10 cherries in syrup, to decorate
  • 1 Orange peel, candied, to decorate
  • 1 candied lemon peel, red, to decorate
  • 1 candied lemon peel, green, to decorate
  • 1 candied lemon peel, white, to decorate


For Pasta: Mix by hand the butter in cubes and flour, work the dough to give it a sandy consistency, without large lumps of fat.
Add icing sugar, egg yolks and continue mixing to form a homogeneous mass, similar to a plasticine, lid with plastic paper until use.
For the dough: Form a volcano with flour and salt on the outside, in the center add the yeast.
Moisturize with a little milk and form a paste, add sugar and add egg one by one, continue mixing all the flour little by little and interspersed with the hydration liquid.
At that time add the softened butter and incorporate it completely by means of the kneading, add vanilla and orange zest.
Continue mixing until the dough peels off the work surface and when making a resistance test the dough forms a thin membrane that allows you to see the light from side to side. It is very important to check the consistency of the dough, if the dough is too hard and dry it is necessary to add hydration liquid; on the contrary, if the dough turns out to be too liquid, it will be necessary to add a little flour.
Rest the covered dough with plastic wrap at room temperature for one hour or until it doubles in volume.
Divide the dough into two equal amounts. Form a rectangle with the help of the roller.
From the longest part roll the dough to form an elongated roll and half of the rolling it will be necessary to hide the plastic dolls randomly between the dough.
Join the ends of the roll to form a thread and place it on a tray with baking paper, being careful to leave underneath the union of the roll.
Varnish each thread with egg and with the paste for the threads prepare 8 rolls of about 10 cm. long by 2 cm. wide and lightly flare with your hands. Place them symmetrically on the ends of the thread as if hugging the bread dough in the 8 cardinal points.
With the crystallized fruit cut thin strips and place them on the thread avoiding the sides that already have the covered pasta, give them a very colorful garnish and finally take a fist of sugar and let it fall constantly on the whole of the thread as if will try an hourglass.
Allow a fermentation with the thread finished forn one hour or until it has gained volume. Bake at 170 ° C. for approximately 30 minutes or until the thread reaches a golden color. Remove from the oven and let cool completely.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (6)
Raquel Galicia Sanchez
03/01/2020 22:16:55
Gracias por compartir! Felicidades Kiwilimon y en especial al Chef Irving Quiroz.
Clemente Garcia
14/11/2019 21:36:28
Gracias por compartir tu receta
Dany Pumas
22/10/2018 21:10:34
Puedo hacer pan de rosca con chocolate
Olga Lanz
12/01/2018 20:39:49
Muy gustosa
Mirian Cassiani
04/01/2018 12:02:59
La hice y me quedó súper
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