Rosca de la Reyes (Kings' Cake)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2 pkg (4.5 tsp) active dry yeast1/2 cup water1 cup warm milk1 cup sugar1 cup butter1 tsp salt6 eggs, beaten8 cups flour2 - 12 ounce cans solo filling - I use raspberrry and almond
Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed (rises a bit and become all bubbly.)
In a large mixing bowl combine the milk, sugar, and melted butter, stirring until sugar is dissolved.
Add the salt, eggs, and yeast mixture and blend thoroughly.
Beat in 3 cups of flour to make a smooth batter. Beat for 3 minutes.
Add aditional flour - about 2 cups, and then switch to your dough hook. Add the rest of the flour slowly, as the dough is kneading. Stop when the dough is smooth and just barely sticky - it should clean the sides of the bowl while the mixer is going, but may stick a bit when you turn the mixer off.
Round the dough into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
Cover the bowl loosely with cloth or plastic wrap and let rise until doubled.
Punch down the dough and divide as you wish to - I usually make one large ring and two small, so I cut the dough in half, and then cut one half in half.
Let the dough rest for 10 minutes.
Stretch and manipulate each section into a long snake. Lay the "snake" on the table and gently roll out the middle (lengthwise) to flatten slightly.
If using two types of filling, place some of each type in a line along the middle of the dough beginning each kind in the middle, and stretching almost to each end. (if you're making 1.2 the dough into a large ring, you'll use half of each type of filling. If you're making a smaller ring from 1/4 of the dough, you'll use 1/4 of each can of filling, and so forth.)
Roll one side of the dough over the filling, then stretch the other side over that, pinching to seal. As you transfer the dough to a greased pan, form it into a circle, slipping one end inside the other and pinching to seal. Make sure that the long pinched seam is on the bottom of the ring.
Cover and let rise until double, about 1 hour.
While the bread is rising, preheat oven to 350°F.
Bake rings for 25-30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
Remove and let loaves cool on wire racks.
Frost and decorate as desired
Serving Size: makes 48 servings. Each serving is one piece - 1.5 inches on the edge that's the outside of the circle
Number of Servings: 48
Recipe submitted by SparkPeople user CASERET.
In a large mixing bowl combine the milk, sugar, and melted butter, stirring until sugar is dissolved.
Add the salt, eggs, and yeast mixture and blend thoroughly.
Beat in 3 cups of flour to make a smooth batter. Beat for 3 minutes.
Add aditional flour - about 2 cups, and then switch to your dough hook. Add the rest of the flour slowly, as the dough is kneading. Stop when the dough is smooth and just barely sticky - it should clean the sides of the bowl while the mixer is going, but may stick a bit when you turn the mixer off.
Round the dough into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
Cover the bowl loosely with cloth or plastic wrap and let rise until doubled.
Punch down the dough and divide as you wish to - I usually make one large ring and two small, so I cut the dough in half, and then cut one half in half.
Let the dough rest for 10 minutes.
Stretch and manipulate each section into a long snake. Lay the "snake" on the table and gently roll out the middle (lengthwise) to flatten slightly.
If using two types of filling, place some of each type in a line along the middle of the dough beginning each kind in the middle, and stretching almost to each end. (if you're making 1.2 the dough into a large ring, you'll use half of each type of filling. If you're making a smaller ring from 1/4 of the dough, you'll use 1/4 of each can of filling, and so forth.)
Roll one side of the dough over the filling, then stretch the other side over that, pinching to seal. As you transfer the dough to a greased pan, form it into a circle, slipping one end inside the other and pinching to seal. Make sure that the long pinched seam is on the bottom of the ring.
Cover and let rise until double, about 1 hour.
While the bread is rising, preheat oven to 350°F.
Bake rings for 25-30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
Remove and let loaves cool on wire racks.
Frost and decorate as desired
Serving Size: makes 48 servings. Each serving is one piece - 1.5 inches on the edge that's the outside of the circle
Number of Servings: 48
Recipe submitted by SparkPeople user CASERET.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 5.5 g
- Cholesterol: 33.7 mg
- Sodium: 95.2 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 0.8 g
- Protein: 4.0 g
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