Rosca de Reyes with Cranberry-Almond Filling and Eggnog Glaze

Name: Rosca de Reyes with Cranberry-Almond Filling and Eggnog Glaze
Prep time: 35 min
Cook time: 25 min
Total time: 3 h 15 min
Yield: 12 servings
Ingredients: 1 packet active dry yeast; 1/4 cup warm water; 3/4 cup warm milk; 3 tablespoons sugar; 1/4 cup unsalted butter; 1 1/2 teaspoons salt; 2 eggs; 2 teaspoons lime peel; 3 1/2 cups all-purpose flour; 3/4 cup organic dried cranberries; 8 tablespoons butter; 1/3 cup all-purpose flour; 3/4 cup finely chopped blanched almonds; 3 tablespoons sugar; 1 teaspoon freshly grated orange peel; 1 teaspoon almond extract; ¼ teaspoon vanilla extract; ¼ teaspoon ground cinnamon; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; dash freshly grated nutmeg; 4 to 6 teaspoons eggnog; Maraschino cherries

User Reviews

4.7

9 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Rising
2 hrs 15 mins
Total Time
3 hrs 15 mins
Servings
12 servings
Calories
395 kcal
Course
Appetizer, Bread
Cuisine
Mexican

Rosca de Reyes with Cranberry-Almond Filling and Eggnog Glaze

Uriah Moody

Report

During Día de Los Reyes, Mexicans serve Rosca de Reyes, or King’s Cake. “Rosca” means wreath and “reyes” means kings. The Rosca de Reyes has an oval shape to symbolize a crown and has a small doll inside which represents baby Jesus. The doll figure symbolizes the hiding of the infant Jesus from King Herod’s troops. Traditionally roscas are adorned with dried and candied fruits like figs, quinces, or cherries to symbolize the many jewels that a crown would have.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 packet active dry yeast 1/4 ounce (2 1/4 teaspoons)
1/4 cup warm water about 110° F
3/4 cup warm milk about 110° F
3 tablespoons sugar
1/4 cup unsalted butter softened to room temperature
1 1/2 teaspoons salt
2 eggs
2 teaspoons lime peel grated
3 1/2 cups all-purpose flour divided

For the Cranberry-Almond Filling:

3/4 cup organic dried cranberries soaked in 1/2 cup brandy
8 tablespoons butter softened to room temperature
1/3 cup all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated orange peel
1 teaspoon almond extract
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon

For the Eggnog Glaze:

1 cup powdered sugar
1/2 teaspoon vanilla extract
dash freshly grated nutmeg
4 to 6 teaspoons eggnog

Garnish:

Maraschino cherries

Add to Shopping List

Instructions

In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, eggs and lime peel. Stir in two cups of the flour, a little at a time. Beat for 2 minutes. Add remaining flour until you have soft, workable dough. Note: Your dough will be sticky.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour as needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cranberry-Almond Filling. Drain the dried fruit of its liqueur. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll out the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal.
With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.
Carefully transfer the bread to a greased and floured baking sheet or pizza stone and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F.
Place the cherries (cut in half) on top of the wreath to decorate.
Bake wreath until lightly browned, about 20 to 25 minutes, covering the wreath loosely with foil after the first 15 minutes, as it will brown quickly.
While wreath is baking, prepare eggnog glaze.
Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze and grate a little bit of fresh nutmeg over the icing.

Notes

You could also fill the rosca with a raisin and date filling,

Nutrition Information

Show Details

Calories 395kcal (20%) Carbohydrates 55g (18%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 60mg (20%) Sodium 379mg (16%) Potassium 120mg (3%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 416IU (8%) Vitamin C 1mg (1%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 395 kcal

% Daily Value*

Calories	395kcal	20%
Carbohydrates	55g	18%
Protein	7g	14%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	60mg	20%
Sodium	379mg	16%
Potassium	120mg	3%
Fiber	2g	8%
Sugar	22g	44%
Vitamin A	416IU	8%
Vitamin C	1mg	1%
Calcium	50mg	5%
Iron	2mg	11%