Best La Mexicanas Rosca De Reyes King Cake Recipes

ROSCA DE REYES RECIPE

Steps:

• Pour lukewarm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup of the flour, and cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 25 minutes.
• In the meantime, mix flour, eggs, egg yolks, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. Even though I have a Stand mixer this time I kneaded the dough by hand since not everyone has a large mixer but you can do these steps in your Kitchen Aid.
• Add yeast mixture to the bowl and mix. It will be very sticky but manageable, add flour if needed. Place on a lightly floured surface and start kneading until you have a smooth dough. It will take about 15-20 minutes to get this results. 7 minutes in your Kitchen Aid. DO NOT add too much flour to your working area, the texture should be very soft, sort of wet but manageable. If you add more flour than needed your bread will be dry.
• Once your dough is smooth and soft, place in a buttered bowl, and cover with buttered plastic wrap. The pictures don't show the texture and feel of the dough, but it must be wet and elastic. Let dough stand in a warm place until doubled in volume, about 1 and 1/2 hours. Make sure your kitchen is warm to help your dough to rise. If the dough doesn't double in volume after this time let it rest longer. The fermentation process develops flavor, so slower and longer is always best.
• While the dough is resting, mix the following ingredients for the decoration: margarine with the confectioner sugar until it creamy. Then add in the flour and egg yolk. Until you have a smooth paste.
• After the first resting period. Turn dough out onto a lightly floured surface, and knead a few times, then shape into a round cushion and making a hole in the middle shape into a large ring. Transfer to a greased rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place for 45 minutes or more until almost double in volume. Gather all your decorations and the egg wash. For the egg wash whisk remaining egg with milk or water.
• Preheat oven at least 20 minutes before baking at 375 degrees, with rack in lower third.
• Brush the dough with the egg wash two times for a golden crust. Form strips with the confectioner sugar paste and decorate the dough. Place some of the dried fruit pressing them gently into the dough. Sprinkle with sugar and bake for 10 minutes. Reduce heat to 350 degrees and bake for 10 more minutes until bread is a nice golden brown color. Depending on your oven it will require more time. (Some readers had reported baking for 30 minutes)
• Transfer the bread to a wire rack to cool. After the bread has cooled insert the plastic baby dolls from the bottom of the bread. Do not forget to let your guests know that there is a baby toy inside the bread. Rosca de Reyes can be stored in an airtight container for up to 3 days.

LA MEXICANA'S ROSCA DE REYES (KING CAKE)

Steps:

• Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
• In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
• Add the salt, eggs, and yeast mixture and blend thoroughly.
• Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
• Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
• Dough may be made with a standing mixer and dough hook.
• Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
• Cover loosely with plastic wrap and let rise until doubled.
• Punch down the dough and divide in half.
• To prepare rings, divide dough in half and flatten into a long oval.
• Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
• Join ends together leaving large oval hole in the middle.
• Cover and let rise until double, about 1 hour.
• While the bread is rising, preheat oven to 350°F.
• Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
• Remove and let loaves cool on wire racks.
• Icing: Mix all the icing ingredients together until fluffy and well blended.
• To serve, frost cooled loaves with icing.
• Decorate with different colored sugars or candied fruit.

ROSCA DE REYES - KING CAKE

Steps:

• Dissolve yeast in five tablespoons lukewarm milk and let sit five minutes.
• Add the flour, sugar, eggs, melted butter, the remaining milk, salt, cinnamon, aniseed, raisins and vanilla.
• Combine and knead dough until no longer sticky.
• Grease dough with some butter, cover and let rise until the dough doubles in size.
• Grease a baking sheet.
• Punch down dough and knead lightly.
• Form dough into a ring or"rosca" about 12 inches in diameter.
• Place the dough ring on baking sheet.
• Decorate the top of the ring with the candied fruit.
• Let the dough rise again until doubled.
• Preheat oven to 350F degrees.
• Brush with the beaten egg and sprinkle with granulated sugar.
• Bake 40 minutes or until done.
• Insert the baby figurine or bean from the underside.

ROSCA DE REYES - THREE KINGS CAKE

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, cream together butter or margarine and powdered sugar.
• Add eggs and beat again, until light and fluffy.
• Combine dry ingredients, expect chopped nuts.
• Gradually add dry ingredients and vanilla to creamed mixture.
• Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan.
• Pour batter into pan.
• Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
• Cool 10 minutes; turn cake onto wire rack to cool.
• Insert dry bean or"baby" from the underside of the cake when cool.
• During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat.
• Remove from heat and add ground anise and vanilla extract.
• Pour warm syrup over freshly baked, cooled cake.