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Rosca de Reyes with Atole de Nuez

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Prepare a traditional kings' thread without much effort at home. Enjoy it in the company of your loved ones and the hand of a warm walnut atole.
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8 portions
  • 1 on Maizena® brand walnut atole
  • 1 milk
  • 9 grams yeast, snapshot
  • 5 tablespoons butter
  • 1/4 cups milk, tibia
  • 1/4 cups water, tibia
  • 1/2 cups sugar
  • 3 cups flour
  • 2 eggs
  • 1/4 teaspoons salt
  • 75 grams vegetable shortening
  • 3/4 cups powdered sugar
  • 1/2 cups wheat flour
  • 2 tablespoons sugar
  • 1 egg, milkshake, to varnish
  • fruits, crystallized
  • quince paste
  • cherries


For the atole: Pour a little milk into the container.
Add a sachet of Matoena® brand walnut atole and mix. Let boil with the rest of the milk for 5 minutes.
Place the butter in the blender with the hook.
For the bread: In warm water, place the yeast and sugar until it forms foam.
Place the butter in the blender with the hook. Heat the milk and add to the blender . Mix.
Add the warm water with the sugar, the 2 eggs, the 1 ½ cup of flour, the salt and mix very well.
Add the remaining flour gradually until it is well incorporated and the dough is elastic.
Let it rest in a warm place, covered with plastic wrap in a container with butter for 40 minutes.
Ponche and split in two if they are going to make medium threads or leave everything complete.
Stretch the dough on a floured board with a rolling pin and form a rectangle. Place the doll in a lower part of the thread and wind it carefully but pressing hard.
Cover the shore with beaten egg or water so that it sticks very well.
Cover with egg the two edges and open a border to put the other edge and can form very well the thread, place on a baking sheet.
Cover with a clean kitchen towel and let it rest in a warm place for 1 ½ hours or until it has doubled in size.
For the Sugar Scale: Mix 75 gr vegetable shortening, ¾ tza of icing sugar, ½ tza flour of wheat and 2 tablespoons of sugar until obtaining a firm paste. Let stand 15 minutes in the refrigerator.
Thread decoration: Cut what is going to be used to cover the thread. (You can use red cherries, strips of tea and crystallized fruit).
When you have doubled its size, cover the thread with the beaten egg very delicately. Preheat the oven to 160 ° C.
With the palms of your hands crush a small ball of the sugar cube to form a medium strip.
Place on the thread but do not touch the tray, which is a few cm away from the tray as it spreads when baking.
Decorate with crystallized fruit, tie and cherries to taste and cover with a bit of sugar the parts of the sugar crust.
Bake for 20 minutes, place in the furthest part of the flame to help burn the bottom of the thread.
Let stand a few minutes and place on the rack to cool.
Serve warm, cold or as you prefer, but accompanied by a maize añale brand Maizena ®.


Decorate with nuts of your choice.


Eat well.

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