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Recipe of Rustic Rosca de Reyes
Recipe

Rustic Rosca de Reyes

2h
30 mins
Low
186
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Prepare this rustic rosca de reyes at home and conquer everyone with the delicious aroma of freshly baked bread. Follow in the footsteps of Chef Irving Quiroz and become the envy of all.
Learn more about Irving Quiroz

Ingredients

10 portions
  • 1 kilo flour
  • 12 grams salt
  • 20 grams dry yeast
  • 180 grams sugar
  • 300 grams egg
  • 220 grams butter
  • 150 milliliters milk
  • 10 milliliters liquid vanilla
  • 1 orange, just the zest
  • 50 grams butter, for pasta
  • 55 grams powdered sugar, for pasta
  • 55 grams flour, for pasta
  • 20 grams egg yolk, for pasta
  • 5 crystallized fig, to decorate
  • 10 cherries in syrup, to decorate
  • 1 orange peel, candied, for garnish
  • 1 candy barrel cactus, red, to decorate
  • 1 candy barrel cactus, green, to decorate
  • 1 candy barrel cactus, white, to decorate

Preparation

For the Pasta: Mix the butter in cubes and the flour by hand, work the dough to give it a sandy consistency, without large lumps of fat.
Add icing sugar, egg yolks and continue mixing until you form a homogeneous mass, similar to plasticine, cover with plastic wrap 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 the sugar and gradually incorporate the egg one by one, continue mixing all the flour little by little and insert it with the hydration liquid.
At that time add the softened butter and incorporate it completely by kneading, add vanilla and orange zest.
Continue mixing until the dough peels off the work surface and when doing a resistance test the dough forms a thin membrane that allows the light to be seen from side to side. 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.
Allow the dough covered with plastic wrap to rest at room temperature for an hour or until doubled 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 in the middle of the roll it will be necessary to hide the plastic figures in the dough at random.
Join the ends of the roll to form a thread and place it on a tray with parchment paper, being careful to leave the joint of the roll underneath.
Varnish each thread with egg and with the thread paste, prepare 8 rolls of about 10 cm. long by 2 cm. wide and lightly flatten them with your hands. Place them symmetrically at the ends of the thread as if embracing 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 dough covered, give them a very colorful garnish and finally take a handful of sugar and let it fall steadily over the entire thread as if it were It will be 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.
Energy
328.8
kcal
16.44%
Carbohydrate, by difference
47.9
g
15.97%
Protein
7.2
g
14.4%
Total lipid (fat)
11.9
g
18.31%
100
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Provided by USDA
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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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