Rosca de Reyes: Three Kings Bread

Step 1

Pour the flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl, then mix each one in with your finger.

Step 2

Add the sugar, unsalted butter, eggs, orange zest, orange extract, and some of the warm milk. Mix until a dough forms, then gradually add the rest of the milk to get a soft, slightly sticky texture.

Step 3

Knead it on a lightly floured surface for 10-15 minutes, until it is smooth and no longer as sticky. It should pass the windowpane test.  This means you can stretch a lump of the dough thin enough to see the light through it.

Step 4

Let the dough rise in a warm place until it’s nearly doubled in size, about 1 1/2 to 2 hours.

Step 5

Punch the dough down, then shape it into a circle. Use floured fingers to poke a hole in the center and shape into a ring.

Step 6

Place the ring on a large parchment-lined cookie sheet and cover with plastic wrap. Set aside to prove in a warm place until springy to the touch, about 45 minutes.

Step 7

While the Rosca is proving, beat the softened butter and sifted icing sugar together until smooth. Add the flour and egg yolk and beat until a paste forms.  Shape the mixture into a disc and wrap tightly in plastic wrap, then chill for 20-30 minutes.

Step 8

Divide the paste into six equal pieces, then shape each piece into a rectangular strip.  You’ll use these to decorate the Rosca later.

Step 9

Set the oven to 400°F about 10-15 minutes before the Rosca is done proving.

Step 10

Once the dough is springy to the touch, brush it with beaten egg and arrange the cherries, guava paste strips, and paste strips on top.  Sprinkle with the sugar.

Step 11

Bake at 400°F for 10 minutes, then lower the heat to 375°F and bake for another 10  minutes, until golden brown. The bread should have an internal temperature of 190°F on a meat thermometer.

Step 12

Let the Rosca cool on the tray for 5 minutes, then transfer on a wire rack to cool completely, about 45 minutes.  Insert the plastic baby from the bottom of the rosca once it has cooled.

Step 13

Let each guest cut their own slice.  Enjoy with Abuelita, a type of Mexican hot chocolate.