Best Three Kings Bread Recipes

THREE KINGS BREAD: ROSCA DE REYES

Steps:

• In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
• In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt.
• In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour.
• Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.
• Cool on a wire rack before slicing.

THREE KINGS BREAD

Steps:

• Combine yeast, warm water, 2 Tbsp. flour and 1 tsp. granulated sugar in large mixer bowl. Let stand 10 min. Add 3-1/2 cups flour, remaining granulated sugar and salt; beat on low speed with mixer until blended. Add 2 whole eggs, egg yolks and cream cheese; mix well. Gradually add condensed milk, beating on low speed until mixture is well blended and forms soft dough. Add yeast mixture; beat 3 to 5 min. or until dough forms ball.
• Knead dough on lightly floured surface until smooth and elastic; shape into ball. Place in greased bowl; turn. Cover bowl tightly with plastic wrap. Let dough rise in warm place 1 to 2 hours or until doubled in size.
• Punch down dough; divide into 3 equal pieces. Place on lightly floured surface. Roll out dough, 1 piece at a time, to 12x8-inch rectangle. Break chocolate into 6 equal pieces. Place 2 pieces, 4 inches apart, on center of one rectangle; fold lengthwise in half, then roll into 18-inch log. Bring ends of log together to form ring; place on parchment-covered baking sheet. Cover with plastic wrap. Repeat with remaining dough. Let rise in warm place 1 hour or until doubled in volume.
• Meanwhile, mix butter, 1/2 cup flour, powdered sugar and nuts until blended. Divide into 12 equal pieces; roll each to 1-inch log. Refrigerate until ready to use.
• Heat oven to 350°F. Whisk remaining egg; brush over dough. Place 4 (1-inch) pieces of nut topping, 2 inches apart, on top of each loaf. Bake 20 min. Carefully remove bread from oven; brush with remaining beaten egg. Top with dried fruit. Bake 5 min.