The Rosca de Reyes is a tradition that came to Mexico with the Conquest.
Learn more about Gabriela Herrera
Ingredients12 portions
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.
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