Name: Stuffed Rosca de Reyes with Strawberry Jam and Cream Cheese
Prep time: 40 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 4 cups flour, for the dough; 1/2 cups sugar, for the dough; 11 grams yeast, for the dough; 1/2 cups milk, for the dough; 1 teaspoon salt, for the dough; 4 eggs, for the dough; orange, for the dough; 1 cup butter, cold and cut into medium cubes; egg, for brushing; 1 cup flour, for the crust; 1 cup icing sugar, for the crust; 1 cup butter, for the crust; food coloring, pink for the crust; 1 cup pecans, finely chopped; 2 cups cream cheese, for the filling; 1/2 cups icing sugar, for the filling; 1 cup Smucker's® jam, strawberry for the filling

Preparation

25 mins

15 mins

Medium

For the dough, beat the flour, sugar, yeast, milk, salt, eggs, orange zest, and butter, knead until you have a smooth and firm consistency. Place in a previously greased bowl, cover with non-stick plastic, and let it rise for 2 hours, that is, let it rest until it doubles in volume. For the crust, beat the flour, powdered sugar, and butter at high speed until combined, add the pink food coloring and set aside.