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Rosca De Reyes Recipe

Just Mexican Food
As soon as it starts to get cold outside, especially in late December and early January, many people start to long for holding a hot cup of chocolate milk with a piece of rosca.
Course Dessert
Cuisine Mexican

Equipment

  • Oven
  • Table
  • Rolling pin
  • Wet cloth
  • Platter
  • Brush
  • Baking sheet

Ingredients
  

  • 5 grams of Beer yeast
  • 1 spoonful of sugar
  • 2 cups of warm water
  • 2 cups of flour
  • 1 /4 cup of sugar
  • 2 eggs
  • 1/3 cup of milk
  • 1 Lemon zest
  • 1 Orange zest
  • 1/3 of butter
  • 1/3 cup of vegetable butter
  • 1/4 cups of sugar
  • 1/4 cup of flour
  • 300 grams of ate

Instructions
 

  • Heat the oven to reach 180 centigrades.
  • Mix the yeast with the sugar and the warm water until the paste augments to the double of its size.
  • Create a volcano with the flour, the sugar, the yeast, the eggs, the milk, the zest, and the butter.
  • Mix all the ingredients until you get a paste. Amass the paste with a rolling pin and hit the paste against the table until it has an elastic texture and it doesn´t get stuck to your fingers.
  • Cover the mass with a wet cloth and let it rest until it doubles its volume.
  • Spread the mass with your hands and give it shape to form an empty circle.
  • Place the mass on a greased platter. Let it rest in a warm place. You need to cover it up with a wet cloth. Let it rest until it doubles its volume. Yes, do it again.
  • To prepare the sugar paste, blend the vegetable butter with the sugar and the flour.
  • Varnish the cake with the beaten egg. Divide the sugar paste in strips and place them on the cake. Do the same with the ate.
  • Bake the cake until it gets a golden tint.

Notes

What most people look forward to is the chance to dip their slice of rosca right into a cup of perfectly sweet hot chocolate. People carefully and patiently prepare this chocolate while heating it up in a pan. 
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