📝 About This Recipe
Celebrated every January 6th to mark Three Kings Day, this majestic oval-shaped bread is more than just a dessert; it is a centerpiece of Mexican tradition. Infused with aromatic orange zest and Mexican cinnamon, the golden brioche-style dough is adorned with colorful candied fruits and a coveted sugary crust that mimics the jewels on a royal crown. Hidden within its soft crumb are tiny figurines, making every slice a moment of anticipation and communal joy.
🥗 Ingredients
The Yeast Starter (Leavening)
- 11 grams Active dry yeast (or one standard envelope)
- 1/2 cup Warm milk (between 105°F and 110°F)
- 2 tablespoons All-purpose flour (taken from the main flour amount)
- 1 teaspoon Granulated sugar
The Bread Dough
- 4 cups All-purpose flour (sifted)
- 3/4 cup Granulated sugar
- 3/4 cup Unsalted butter (softened to room temperature)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Orange zest (freshly grated)
- 1 tablespoon Orange blossom water (or pure vanilla extract)
- 1/2 teaspoon Salt
Sugar Paste (The Topping)
- 1/2 cup Confectioners sugar
- 1/2 cup All-purpose flour
- 1/2 cup Vegetable shortening (or softened butter)
- 1 piece Egg yolk
Decoration and Assembly
- 1 cup Candied fruits (Ate, figs, cherries) (sliced into strips)
- 1 piece Egg wash (1 egg beaten with 1 tbsp milk)
- 2-4 pieces Plastic 'Niño Dios' figurines (to be hidden inside)
👨🍳 Instructions
-
1
In a small bowl, combine the warm milk, yeast, 1 teaspoon of sugar, and 2 tablespoons of flour. Whisk gently and let it sit in a warm spot for 10-15 minutes until it becomes foamy and doubles in size.
-
2
On a large clean surface or in a stand mixer bowl, create a mound with the flour and sugar. Make a well in the center and add the eggs, orange blossom water, orange zest, salt, and the activated yeast mixture.
-
3
Slowly begin mixing the ingredients from the center outward. Once a shaggy dough forms, begin adding the softened butter one tablespoon at a time, kneading it in thoroughly before adding more.
-
4
Knead the dough vigorously for about 10-15 minutes by hand (or 8 minutes in a mixer). The dough should transition from sticky to smooth, elastic, and shiny. It should pull away cleanly from the surface.
-
5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in size.
-
6
While the dough rises, prepare the sugar paste by mixing the confectioners sugar, flour, shortening, and egg yolk until a smooth, pliable paste forms. Divide into 6-8 small balls and set aside.
-
7
Punch down the risen dough to release air. Transfer to a parchment-lined baking sheet and shape it into a long log. Join the ends to form a large oval 'ring'. Ensure the thickness is even all the way around.
-
8
Carefully lift the edges of the dough from underneath and insert the plastic figurines at random intervals, pinching the dough back together to hide them completely.
-
9
Cover the ring loosely with plastic wrap and let it rise for a second time for about 45-60 minutes until it looks puffy.
-
10
Preheat your oven to 350°F (175°C). Gently brush the entire surface of the Rosca with the egg wash.
-
11
Flatten the sugar paste balls into rectangles and place them across the ring. Decorate the remaining spaces with the candied fruit strips, pressing them lightly into the dough.
-
12
Bake for 30-35 minutes until the bread is a deep golden brown and sounds hollow when tapped on the side. If the top browns too quickly, tent loosely with foil.
-
13
Remove from the oven and let it cool on a wire rack. The bread is best served slightly warm or at room temperature.
💡 Chef's Tips
Ensure your butter is truly soft but not melted; this creates the light, brioche-like texture. Don't rush the first rise; the flavor develops as the yeast ferments the sugar and flour. If you can't find traditional 'Ate' (quince paste), use dried apricots, glacé cherries, or candied citrus peel. Be careful not to over-knead if using a mixer, as the dough can become too tough. Always warn your guests about the hidden figurines to avoid any dental surprises!
🍽️ Serving Suggestions
Serve with a steaming mug of Mexican Hot Chocolate whisked with a 'molinillo' for froth. Pair with 'Champurrado', a thick, chocolate-based corn atole. Enjoy as a late-night snack or a festive breakfast on January 6th. Slice the bread horizontally and fill with whipped cream or pastry cream for a decadent modern twist.