Gabriela Herrera

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Gabriela Herrera

Rosca de Reyes Mexicana

Name: Rosca de Reyes Mexicana
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; 3 dolls for thread; 100 grams powdered sugar; crystallized fruit, to taste

35 mins

Low

2.4

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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 spoonful of flour.

With a hook beat the butter. Add the above mixture, and also 3 eggs, the sugar, the juice and the grated orange and salt. Re-mix

Add the flour that is left over little by little at a medium speed and continue beating until the dough is elastic and easily detaches from the bottom.

Let the dough rest in a bowl covered with a clean, damp cloth until it rises to twice its volume.

Poncha the dough with your fists and then on a floured surface spread with a rolling pin to achieve a square of 50 cm by 50 cm approximately (should not be perfect)

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

Let it rest in a warm place for about 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 180Â ° 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 at 15 minutes.