Three Kings Cake with Pecan Atole
Maizena
Nothing better than a slice of buttery and fluffy three kings cake with pecan atole! Garnished with candied fruit, quince paste, cherries, and sugar crusts, rosca de reyes is a traditional bread eaten in Mexico on January 6th. Enjoy this delicious three kings bread recipe with your loved ones and don’t forget to pair it with a comforting cup of atole!
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Ingredients
8
Portions
  • 1 envelope Maizena® pecan atole
  • 1 cow's milk
  • 9 grams yeast, instant
  • 5 tablespoons butter
  • 1/4 cups cow's milk, lukewarm
  • 1/4 cups water, lukewarm
  • 1/2 cups sugar
  • 3 cups flour
  • 2 eggs
  • 1/4 teaspoons salt
  • 75 grams vegetable shortening
  • 3/4 cups icing sugar
  • 1/2 cups wheat flour
  • 2 tablespoons sugar
  • 1 egg, beaten, for brushing
  • candied fruits
  • fruit paste
  • cherries
Preparation
1h
0 mins
Medium
  • For the atole: In a pot, pour milk.
  • Add one envelope of Maizena® pecan atole and mix. Add remaining milk, bring to a boil, and let simmer for 5 minutes.
  • For the three kings cake: Mix lukewarm water, yeast, and sugar until foam is formed.
  • Place dough in a mixer with a dough hook attachment. Heat milk and add it to the mixer. Mix.
  • Add water, yeast, and sugar mixture, 2 eggs, 1 1/2 cup of flour, and salt and mix thoroughly.
  • Add remaining flour little by little until completely incorporated and until an elastic dough is formed.
  • Place dough in a previously greased container, cover with plastic wrap, and let rest in a warm place for 40 minutes.
  • Punch down dough. Divide it in half for two medium-sized three kings cakes or leave it as-is for a large one.
  • On a floured surface roll out dough with a rolling pin into a rectangle. Insert plastic figurines through the bottom part of the dough and roll up firmly and gently.
  • Brush the edge with egg wash or water.
  • Brush the ends with egg wash and pinch them together to form a ring. Place ring on a baking sheet.
  • Cover with a clean kitchen towel and let rest in a warm place for 1.5 hours or until doubled in size.
  • For the sugar crust: Mix 2.6 ounces of vegetable shortening, ¾ cup of icing sugar, ½ cup of wheat flour, and 2 tablespoons of sugar until a firm paste is formed. Let rest for 15 minutes in the fridge.
  • For garnish: Cut cherries, fruit paste, and candied fruit.
  • Gently brush three kings cake with egg wash. Preheat oven to 320 °F.
  • Using your hands, ball a bit of sugar crust and slightly flatten to make a medium-sized strip.
  • Place sugar crust strip on top of the ring making sure it doesn’t touch the baking sheet as it will spread when baking.
  • Garnish with candied fruits, quince paste, and cherries and sprinkle sugar crusts with a bit of sugar.
  • Bake for 20 minutes away from the heat to keep the bottom part of the three kings bread from burning.
  • Let rest for some minutes and let cool on a rack.

Nutritional information

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