Artisan Three Kings Bread

Irving Quiroz
Prepare your own rosca de reyes at home with this delicious recipe! A traditional bread full of symbolism and packed with flavor, artisan three kings bread is easier than it seems and it is the perfect baking project to prepare with your family. Fluffy and buttery, this homemade three kings cake will certainly not disappoint!
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Ingredients
10
Portions
  • 1 kilo flour
  • 12 grams salt
  • 20 grams dry yeast
  • 180 grams sugar
  • 300 grams egg
  • 220 grams butter
  • 150 milliliters cow's milk
  • 10 milliliters vanilla essence
  • 1 orange zest
  • 50 grams butter, for the sugar crust
  • 55 grams icing sugar, for the sugar crust
  • 55 grams flour, for the sugar crust
  • 20 grams egg yolk, for the sugar crust
  • 5 candied figs, for garnish
  • 10 maraschino cherries, for garnish
  • 1 orange peels, candied, for garnish
  • some acitrón, red, for garnish
  • some acitrón, green, for garnish
  • some acitrón, white, for garnish
Preparation
2h
30 mins
Easy
  • For the sugar crust: Mix butter cubes and flour by hand. Work the dough until crumbly and without large butter lumps.
  • Add icing sugar and egg yolks. Mix until a homogenous dough similar to modeling clay is formed. Cover with plastic wrap and set aside.
  • For the dough: Pile flour and salt into a mound. Add yeast at the center.
  • Hydrate yeast with a bit of milk and mix to a paste. Add sugar and eggs one by one mixing with the flour little by little and alternating with milk.
  • Add softened butter and knead it thoroughly. Add vanilla and orange zest.
  • Keep kneading until the dough stops sticking to the working surface and once the dough passes the windowpane test, that is, once it can be stretched into a thin translucent membrane without tearing. Check out dough consistency. If dough is too hard and dry, add more liquid. If dough is too liquid, add more flour.
  • Cover dough in plastic wrap and let rise at room temperature for 1 hour or until doubled in size.
  • Divide dough in half. Punch down dough and roll out to a rectangle with a rolling pin.
  • Roll dough rectangle into a long strip and hide plastic figurines inside the roll halfway through.
  • Pinch ends together to make a ring and place on a parchment paper-lined baking sheet. Make sure the part where the ends meet is facing down.
  • Brush each ring with egg. Make 8 small rolls of about 3.9 inches long and 0.7 inches wide with sugar paste and slightly flatten them with your hands. Place them symmetrically on top of the ring following the 8 cardinal points.
  • Cut candied fruit into thin strips and place them on the empty spaces of the top of the ring. Sprinkle the ring with sugar.
  • Let ring rise for 1 hour or until doubled in size. Bake at 338 °F for about 30 minutes or until golden brown. Remove artisan three kings bread and let cool completely.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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