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Rosca de Reyes with Nuts

35 mins
Super List
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For this season of Kings, prepare your threads with this spectacular recipe that carries nuts and orange flavor, which will leave you wanting more.
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15 portions
  • 3/4 cups Whole Wheat Great Value®, warm for the yeast
  • 1 on dry yeast, 11 g
  • 1 tablespoon Great Value® Refined Sugar, for the yeast
  • 2 tablespoons Great Value® Wheat Flour, for the yeast
  • 4 cups Great Value® Wheat Flour
  • 3/4 cups Great Value® Refined Sugar
  • 3 eggs
  • 1 1/2 bars butter
  • 1 tablespoon Orange zest
  • 1/2 cups butter, for the scab
  • 1/2 cups Great Value® Powder Sugar, for the scab
  • 1 egg yolk
  • 1/2 cups Great Value® Wheat Flour, for the scab
  • 1 egg, to varnish
  • 1 cup walnut, chopped and toasted
  • 1 cup almond, fillet and toast
  • 1 cup dried fruit, chopped
  • 1/4 cups bitter chocolate, melted to decorate
  • 1/4 cups White chocolate, melted to decorate


Preheat the oven to 180 ° C.
In a bowl, hydrate the yeast by mixing the milk with the yeast, sugar and flour. Let stand about 10 minutes.
In the blender, mix the flour with the sugar. Add the hydrated yeast while stirring. Add the eggs, butter and zest.
Continue beating around 10 minutes with the hook until you get a homogeneous and elastic mixture.
Let the dough completely covered, in a slightly greased bowl, for 1 hour or until it doubles its size.
For the crust of the thread mix in a bowl the butter with the icing sugar, the yolk and the flour. Freeze 20 minutes.
Remove the gas from the dough and form a roll on a floured surface. Place the muñquitos and give it a thread shape. Reservation.
Varnish with egg and decorate with the sugar crust and nuts. Leave to ferment 30 minutes more and bake around 35 minutes. Chill Decorate with bitter chocolate and white chocolate. It serves.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (9)
Laura M Santos Arratia
05/01/2021 19:05:38
Quedo increible
Norma Montejano
07/01/2019 06:34:47
Deliciosa ! Gracias por compartir esta receta.
04/01/2019 21:52:31
Por qué me queda la masa tan chiclosa, pegasosa. Seguí casi todos los pasos solo que la batí a mano porque mi batidora no pudo y mientras más la batía más pegasosa. Alguna observación? Muchas gracias.
Yeismi Ruzel
03/01/2018 15:16:21
Muy bueno
Luz María Hernández
03/01/2018 13:18:42
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