La Mexicana's Rosca De Reyes King Cake
Celebrate the rich tradition of Día de los Reyes with *La Mexicana's Rosca de Reyes King Cake*, a stunning, ring-shaped sweet bread that’s as symbolic as it is delicious. This festive Mexican dessert features a soft, buttery dough infused with fragrant orange zest and vanilla, balanced perfectly by the sweetness of vibrant candied fruits adorning the top. Hidden within the cake are tiny plastic baby figurines, bringing an element of surprise to each slice—a cherished part of the festivities! With its golden egg-wash finish and sugar-dusted candied decorations, this Rosca de Reyes is a show-stopping centerpiece for any Epiphany gathering. Whether you’re continuing a beloved cultural tradition or exploring this iconic treat for the first time, this recipe is a delightful way to bring family and friends together.
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Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.75 cup Milk
- 0.5 cup Unsalted butter
- 3 large Eggs
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 1 cup Candied fruit (assorted: cherries, citrus peels, etc.)
- 2 pieces Plastic baby figurines
- 1 egg Egg wash (1 egg mixed with 1 tablespoon water)
- 2 tablespoons Granulated sugar (for topping)
Directions
Step 1
Warm the milk in a small saucepan until it is just lukewarm (about 100–110°F). Add the active dry yeast, 1 tablespoon of granulated sugar, and 1/4 cup of the flour. Stir to combine and let sit for 10 minutes until it becomes frothy.
Step 2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, sugar, and salt.
Step 3
Add the frothy yeast mixture to the dry ingredients along with the eggs, softened butter, orange zest, and vanilla extract.
Step 4
Knead the dough for 8–10 minutes, either by hand on a floured surface or using the paddle attachment on a stand mixer. The dough should be smooth, elastic, and slightly sticky. If necessary, add a little more flour, 1 tablespoon at a time.
Step 5
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 6
Turn the dough out onto a lightly floured surface. Gently knead it a few times to remove air bubbles. Form the dough into a ring shape by rolling it out and connecting the ends, or forming it into an oval shape.
Step 7
Tuck the plastic baby figurines into the dough from the bottom to hide them. Be sure to spread them out for a nice surprise during slicing!
Step 8
Transfer the shaped dough to a parchment-lined baking sheet. Let it rise again, uncovered, for 30 minutes.
Step 9
Preheat your oven to 350°F (175°C).
Step 10
Brush the entire surface of the dough gently with egg wash.
Step 11
Decorate the top of the cake with the candied fruit, arranging the pieces in a colorful pattern.
Step 12
Sprinkle granulated sugar lightly over the candied fruit and exposed dough for texture and added sweetness.
Step 13
Bake the Rosca de Reyes for 20–25 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Step 14
Allow the cake to cool completely before serving. Slice carefully to avoid hitting any hidden figurines!
Nutrition Facts
| Serving size | (1421.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3836.2 |
| Total Fat 76.5g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 884.5mg | 0% |
| Sodium 1578.5mg | 0% |
| Total Carbohydrate 706.8g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 331.3g | |
| Protein 84.9g | 0% |
| Vitamin D 244.5IU | 0% |
| Calcium 478.7mg | 0% |
| Iron 26.8mg | 0% |
| Potassium 1392.3mg | 0% |
Source of Calories