Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican King’s Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: Mexican

Description

Mexican King’s Bread, or Rosca de Reyes, is a traditional festive sweet bread characterized by its soft, fluffy texture and adorned with colorful sugar and candied fruit slices. This recipe uses active dry yeast and warm milk to create a rich, tender dough flavored with vanilla and butter, making it the perfect centerpiece for celebrations.

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 packets active dry yeast (about 4 1/2 tsp)
  • 1 cup warm whole milk
  • 3 large eggs
  • ½ cup unsalted butter, melted
  • 2 tsp pure vanilla extract
  • ¼ tsp salt

Topping

  • Colored sugar
  • Candied fruit slices
  • 1 reserved egg (for egg wash)

Instructions

  1. Proof the yeast: Warm the whole milk to about 100-110°F (38-43°C). Sprinkle the active dry yeast over it and let it stand for 5-10 minutes until frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Create a well in the center of the mixture to prepare for adding wet ingredients.
  3. Combine wet ingredients: In a separate bowl, whisk together 2 of the eggs, melted butter, vanilla extract, and the proofed yeast mixture thoroughly.
  4. Form the dough: Pour the wet ingredient mixture into the well of the dry ingredients. Stir until a soft dough forms. Transfer the dough to a floured surface.
  5. Knead the dough: Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. Proper kneading develops the gluten for a tender crumb.
  6. First rise: Place the kneaded dough into a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
  7. Shape the dough: Punch down the risen dough and shape it into an oval ring, carefully pinching the ends together to close the circle.
  8. Second rise & preheat oven: Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely and let it rise again for 30 minutes while preheating the oven to 375°F (190°C).
  9. Decorate and glaze: Beat the reserved egg to create an egg wash and brush it evenly over the dough to give it a beautiful golden finish. Sprinkle with colored sugar and arrange candied fruit slices decoratively on top.
  10. Bake: Bake the bread in the preheated oven for 25-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  11. Cool: Remove the Rosca de Reyes from the oven and let it cool completely on a wire rack before slicing and serving.

Notes

  • Ensure the milk is warm, not hot, to avoid killing the yeast.
  • Kneading time is key to develop a soft, elastic dough.
  • Covering the dough during rises keeps moisture in and promotes good fermentation.
  • Use a light hand when decorating to avoid weighing down the dough before baking.
  • This bread pairs wonderfully with hot chocolate or coffee for breakfast or celebrations.

Find it online: https://slsrecipes.com/mexican-kings-bread-recipe/