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Homemade Sweet Bread

Mexican Rosca de Reyes

Mexican Rosca de Reyes

Gabriela Herrera

Gabriela Herrera

The Rosca de Reyes is a tradition that arrived in Mexico with the Conquest.

Reviewed by Editorial Team of Kiwilimón

Published: 31-03-2021

Mexican Rosca de Reyes

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Mexican Rosca de Reyes

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Ingredients

12
Servings

Medidas

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125 milliliters cow's milk, warm 40 yeast 500 grams flour 125 grams butter 5 eggs 100 grams sugar 1 orange 1/2 tablespoons salt 100 grams icing sugar candied fruits, to taste

4.22 onzas líquidas cow's milk, warm 40 yeast 1.1 libras flour 4.41 onzas butter 5 eggs 3.53 onzas sugar 1 orange 0.33 onzas salt 3.53 onzas icing sugar 0 candied fruits, to taste

8.33 cucharadas cow's milk, warm 40 yeast 4 tazas flour 9.26 cucharadas butter 5 eggs 8.33 cucharadas sugar 1 orange 0.5 tablespoons salt 7.41 cucharadas icing sugar 0 candied fruits, to taste

125 milliliters cow's milk, warm 40 yeast 500 grams flour 125 grams butter 5 eggs 100 grams sugar 1 orange 9.23 gramos salt 100 grams icing sugar 0 candied fruits, to taste

Preparation

2h

35 mins

Low

In a bowl, mix the milk with the yeast and one tablespoon of flour. Using a hook, beat the butter. Add the previous mixture, along with 3 eggs, sugar, orange juice, and zest, and salt. Mix again. Gradually add the remaining flour at medium speed and continue beating until the dough is elastic and easily pulls away from the bottom. Let the dough rest in a bowl covered with a clean, damp cloth until it doubles in volume. Punch down the dough with your fists and then roll it out on a floured surface until you achieve a square approximately 50 cm by 50 cm (it doesn't have to be perfect). Roll it into a cylinder about 10 cm and place it on a greased baking tray, joining the ends to form the ring. Let it rest in a warm place for about 1 hour, covered with a clean cloth, until it expands to double its size. Uncover the ring and hide the little figures underneath. Preheat the oven to 180°C. For the sugar crust, mix 2 eggs and powdered sugar. Brush the ring with this mixture. For decoration, place the crystallized fruit to taste. Bake for 35 minutes at 180°C, turning it halfway after 15 minutes.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

370.5

kcal

18.53%

Carbohydrate, by difference

56.7

g

18.9%

Protein

6.6

g

13.2%

Total lipid (fat)

12.9

g

19.85%

null

100

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Tips

Serve with hot chocolate while it's warm, just out of the oven.

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Ratings (6)

Elizabeth caro

2021-01-05 14:37:41 +0000 +0000

40 gr.

Anónimo

2019-12-30 21:13:02 +0000 +0000

Riquísima!!!

Cristina Pantoja gutierrez

2019-10-07 20:27:29 +0000 +0000

Quizás quiso decir 40 gm

Bren O'llivanders

2019-01-06 11:59:41 +0000 +0000

milk tibia and 40 yeast?

Marianna Lindacher

2019-01-02 09:52:06 +0000 +0000

No entendí a que se refiere con 40 levaduras

Pat Ramgo

2017-01-09 16:38:11 +0000 +0000

No la pude hacer porque dice: 40 levaduras

Gabriela Herrera

Mexican Rosca de Reyes

Gabriela Herrera

Mexican Rosca de Reyes

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Mexican Rosca de Reyes

Gabriela Herrera

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