Rosca de Reyes
Three kings bread is a very tasty and colorfully decorated bread adorned with candied fruit and a sugary topping and with a tiny plastic figurine baked into it. In Mexico, this bread brings friends and families together for the annual Three Kings celebration on the January 6. It is one of the most important festivities because it represents the day Jesus became known to the world. The Church recognizes it as one of the most important celebrations. This particular bread was brought by the Spaniards as one of the religious traditions that they instilled in the pre-Hispanic lands.
Traditionally, the bread was round, but it is most often oval nowadays. In the old days, a candy or fava bean was hidden inside. It is believed that this was a representation of people wanting to hide and protect Jesus. Unfortunately, many people swallowed them by mistake, so the tradition changed to have a figurine inside. The first ones were made out of plaster or porcelain; but now, plastic figurines are used. The nativity scene is supposed to be removed on January 6, and those who find the figurine (baby Jesus) become a sort of guardian who will take care of him until February 2, when they dress him up for the Candlemas celebration. It is a day of feasting, and those who got the figurines must treat all those whom they shared the bread with to a traditional fiesta of tamales and atole.
Recipe information
Yield
makes 2
Ingredients
Bread
Topping
Preparation
Step 1
TO MAKE THE BREAD, bring the chilled dough to room temperature, still covered, about 1 hour. Divide the dough in half by cutting, not pulling, it and roll each one tightly into a ball, cupping your hands and pressing as you roll it over the table. Place each ball of dough on a parchment paper–lined baking sheet. Poke a hole in the center of each ball and carefully stretch it into an 8" x 10" oval-shaped ring. Carefully tuck the figurines into the dough from the bottom (using 2 to 3 per bread), pressing each figurine in and smoothing the dough over so it’s completely hidden. Cover lightly with a cloth. Let rise until doubled, about 1 hour, but preheat the oven to 350°F after about 40 minutes.
Step 2
Cut the candied fruit into strips or desired shapes. Brush the beaten egg all over the top of the dough. Decorate with the candied fruit, leaving some space for the crunchy topping.
Step 3
TO MAKE THE TOPPING, combine the flour, sugar, and butter in a large bowl and mix until well combined. Add the vanilla and mix well. You should have a smooth and malleable dough, but if it’s a bit sticky simply add a little flour. Roll into gumball-size balls with your hands and press lightly between your palms so you have an oval shape. Lightly press into the spaces on the top of the dough. Sprinkle with some sugar and bake until the bottoms are golden, 40 to 50 minutes.
Recipe notes
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11 Holiday Breads to Bake Your Season Bright
German stollen, Finnish pulla, Italian panettone, and Mexican rosca de reyes all rise to the occasion.
