| Level: | Advanced |
| Total: | 2 hr 15 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 8 servings |
| Level: | Advanced |
| Total: | 2 hr 15 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 (1/4-ounce) packet active dry yeast
- 1/4 cup warm water
- 1/4 cup dried figs, cut into strips, plus more for garnish
- 1/4 cup candied orange peel, cut into strips, plus more for garnish
- 1/4 cup candied lemon peel, cut into strips, plus more for garnish
- 1/4 cup chopped candied cherries, plus more whole for garnish
- 2 tablespoons light rum
- 1/4 cup milk
- 1/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 3 large eggs, divided
- Water
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 375 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 9 g |
| Cholesterol | 86 mg |
| Sodium | 310 mg |
| Serving Size | 1 of 8 servings |
| Calories | 375 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 9 g |
| Cholesterol | 86 mg |
| Sodium | 310 mg |
Reviews
I made this for Dia de Los Reyes Magos!! It turned out absolutely delicious and beautiful!! I didnt change a thing about the recipe! My first bread ever!!
I made this yesterday. So glad i did! This turned out perfect! Since i only had bread flour and cake flour i used half of each. I also added some extra sugar because i like it sweeter. But OMG it soo soft and good.
Vanilla?? Cinnamon?? Figs??
I am a Spaniard and there is no vanilla nor cinnamon on the Roscon de Reyes. What is missing is “Orange Blossom Water” (aka Agua de Azahar) sold in some Syrian and Indian stores, and it is the key flavor of the Roscon. The dried fruit is candied fruit.
I am a Spaniard and there is no vanilla nor cinnamon on the Roscon de Reyes. What is missing is “Orange Blossom Water” (aka Agua de Azahar) sold in some Syrian and Indian stores, and it is the key flavor of the Roscon. The dried fruit is candied fruit.
Delicious! Made with my three-year old daughter. She loved inserting the baby into the dough. We changed it up a little – added a teaspoon of cinnamon and used yellow golden raisins and cranberries, which we did not soak in rum.
This Rosca tastes very good and does not take a lot of time to make. I did have a problem though that it came out hard. Even cutting it the rosca is hard. Can someone tell me what I did wrong?
Easier to bake than rated. Used a peppermint candy ti replace the coin to prevent my brother who never listens to anybody from breaking a tooth. (he didn’t get the peppermint Christ in the cake). Wonderful recipe.
Burton Dale
Hi I am from the Island of Barbados in the West Indies , I saw your show this morning and liked what I saw the pigeon peas and rice are very much a part of Xmas for us , so I thought let me try this bread – and boy was I glad I did . It was excellent, thank you so much for the recipe and It will become a staple in my family.
Happy Holidays.
In my country it’s a tradition to make this bread, which I never had the chance to learn how to make it as I was growing up, I am so glad I found the recipe, I’ve been looking for it for a while. Kind of difficult to make, but worth the effort.
thanx,
thanx,