How to Make Rosca de Reyes: A Step-by-Step Guide to Baking the King Cake

Rosca de Reyes, also known as the King Cake, is a traditional sweet bread enjoyed in Mexico and parts of Latin America and Spain during the Epiphany season. This festive treat commemorates the arrival of the Three Kings bearing gifts for baby Jesus. The oval shape symbolizes a crown, adorned with candied fruits representing the jewels. But the real treasure lies inside: a small figurine of baby Jesus hidden within the dough.

The tradition goes that whoever finds the figurine in their slice is crowned “king” or “queen” for the day and is tasked with hosting a tamale party on Candlemas, February 2nd.

Ready to bring a taste of this vibrant tradition to your own home? Let’s bake!

Ingredients for a Delicious Rosca de Reyes

Here’s everything you need to get started:

For the Dough:

• 4 ½ cups (560g) all-purpose flour, plus extra for dusting
• ¾ cup (150g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup (120ml) warm milk (around 110°F/43°C)
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Zest of one orange
• 1 cup (2 sticks/226g) unsalted butter, softened

For the Topping:

• ¼ cup (50g) unsalted butter, softened
• ½ cup (60g) all-purpose flour
• ½ cup (60g) powdered sugar
• 1 large egg
• ¼ teaspoon vanilla extract
• Pinch of salt
• Candied fruits, for decorating (about ½ cup)
• 1 small plastic baby figurine (optional)

Tools You’ll Need

• Large mixing bowl
• Plastic wrap
• Small bowl
• Stand mixer with a dough hook attachment (or a wooden spoon for kneading)
• Baking sheet
• Parchment paper
• Pastry brush
• Serrated knife

Baking Your Rosca de Reyes: A Step-by-Step Guide

1. Activate the Yeast: In the small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let stand for about 5-10 minutes, until the yeast is foamy.

2. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, remaining granulated sugar, and salt.

3. Prepare the Dough: Add the yeast mixture, eggs, vanilla extract, and orange zest to the dry ingredients. Using a stand mixer fitted with a dough hook, mix on low speed until combined. Gradually add the softened butter, one tablespoon at a time, mixing well after each addition.

4. Knead the Dough: Once all the butter is incorporated, increase the mixer speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, knead for about 10-12 minutes.

5. First Rise: Form the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-1 ½ hours, or until doubled in size.

6. Shape the Rosca: Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a large oval, about 15-18 inches long.

7. Add the Figurine (Optional): If using a baby figurine, carefully tuck it into the bottom of the dough.

8. Second Rise: Carefully transfer the shaped dough to a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until puffy.

9. Preheat & Prepare the Topping: While the dough rises, preheat your oven to 350°F (175°C). In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg, vanilla extract, and salt. Gradually add the flour, mixing until just combined.

10. Decorate Your Rosca: Transfer the topping to a piping bag or a zip-top bag with a corner snipped off. Pipe the topping in a crisscross pattern over the risen dough. Arrange candied fruits on top, gently pressing them into the topping.

11. Bake: Bake for 30-35 minutes, or until the Rosca de Reyes is golden brown and sounds hollow when tapped on the bottom. If the topping starts to brown too quickly, loosely tent the bread with aluminum foil.

12. Cool & Enjoy: Let the Rosca cool slightly on the baking sheet before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Rosca de Reyes on a table

Tips for Baking a Perfect Rosca de Reyes

• Use High-Quality Ingredients: For the best flavor and texture, use fresh, high-quality ingredients, especially the butter.
• Don’t Over-Knead: Over-kneading the dough can result in a tough bread. Knead until the dough is smooth and elastic, but not too stiff.
• Warm Environment for Rising: Yeast thrives in a warm environment. Make sure the dough rises in a draft-free place, like a turned-off oven with the light on.
• Check for Doneness: To ensure the bread is cooked through, insert a wooden skewer into the thickest part of the rosca. If it comes out clean, it’s ready.

FAQs About Making Rosca de Reyes

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. However, you can skip the activation step and add it directly to the dry ingredients.

Q: I can’t find candied fruits. What can I use instead?
A: You can get creative with the decorations! Try using sprinkles, a dusting of powdered sugar, or even melted chocolate drizzled over the top.

Q: What is the significance of the baby figurine in the Rosca de Reyes?
A: The figurine symbolizes baby Jesus. Finding it is considered a sign of good luck and prosperity for the coming year.

Ingredients for Rosca de Reyes

Conclusion

Baking your own Rosca de Reyes is a rewarding experience that fills your home with the warmth of tradition and the delicious aroma of freshly baked bread. Gather your loved ones, share a slice of this delightful treat, and see who has the honor of finding the baby Jesus this year!

Don’t forget to share pictures of your beautiful Rosca de Reyes creations and let us know how your baking adventures turned out in the comments below. Happy baking!