Rosca de Reyes (Three Kings Bread)
User Reviews
4.6
21 reviews
Excellent
Rosca de Reyes (Three Kings Bread)
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Yield: 1 (12 inch diameter) loaf
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Ingredients
For the Preferment
- ½ c unbleached all purpose flour
- 1 tsp active dry yeast
- 3 Tbsp milk
For The Dough
- 2 ½ - 3 c unbleached all purpose flour
- 1/3 c sugar
- 1 Tbsp active dry yeast
- ½ c milk, warmed to 80F
- 1 whole egg
- 1 egg yolk
- 1 large orange, zested
- 1 Tbsp orange blossom water
- 1 Tbsp dark rum (optional)
- 4 Tbsp salted butter, softened and cubed
- ½ tsp salt
To decorate
- 1 egg, beaten with 1 Tbsp water
- Candied oranges* and cherries
- sliced almonds
- coarse sugar
Instructions
For the Preferment
- In a small bowl, mix a ½ cup of flour with 1 tsp yeast. Add 3 Tbsp milk and mix with your hands until a stiff dough comes together. Knead the dough until it smooth, 3-5 min.
- Place the smooth dough ball in a large bowl of warm (80-90F) water. Set the bowl aside in a warm, draft free place to ferment until the ball of dough floats, 15 min.
For the Dough
- While the preferment is fermenting, mix together 2½ c flour, 1/3 c sugar, and 1 Tbsp yeast in a large bowl.
- In a separate bowl, mix the warm milk, egg and yolk, orange zest, orange blossom water, and rum (if using).
- Once your preferment dough is floating in the bowl of water, remove it from the water. Pinch small pieces from the dough ball and add them to the flour mixture.
- Add the cubed butter and salt to the flour.
- Pour in the milk mixture.
- Once all of your ingredients have been added, mix the dough by hand (or with a stand mixer) until it comes together into a sticky dough, adding your remaining ½ c of flour, as necessary, until the dough comes together.
- Once the dough has come together, turn it out onto a floured surface and knead it until it is smooth, soft, and slightly tacky. (Again, adding flour as necessary.)
- Shape the dough into a ball and place it into a large, clean, greased bowl. Cover the bowl with a damp tea towel and place it in a warm, draft free place to rise until it has doubled, 2-3 hours.
- Once the dough has risen, knock it back and shape it into a ball again. Using your fingers, make a hole in the middle of the ball and gently enlarge the hole to give the bread a ring shape. Make the bread as large as the platter you plan to serve it on. (Roughly 12 inches in diameter).
- Place the ring of dough on a parchment lined baking sheet and brush it with the beaten egg and water egg wash. Let it rise in a warm, draft free place until doubled, 30-60 min.
- Near the end of the rising time, preheat your oven to 350F.
- Once the dough has risen, brush it again with the egg wash and decorate it with the candied fruit, sliced almonds, and sugar, as desired.
- Bake the bread for 20 min, until lightly golden.
- Once done, Remove the bread from the oven and let it cool on a wire rack before cutting.
Notes
- *If you’d like to make your own candied oranges, you can follow the same concept as our Candied Citrus Peel recipe. Use orange slices instead of just the zest. If you will be using the candied orange sliced on the bread, there is no need to dry them in the oven before using them on the bread.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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