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Just Mexican Food

Rosca De Reyes Recipe

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.
Print Recipe
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Heat the oven to reach 180 centigrades.
  2. Mix the yeast with the sugar and the warm water until the paste augments to the double of its size.
  3. Create a volcano with the flour, the sugar, the yeast, the eggs, the milk, the zest, and the butter.
  4. 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.
  5. Cover the mass with a wet cloth and let it rest until it doubles its volume.
  6. Spread the mass with your hands and give it shape to form an empty circle.
  7. 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.
  8. To prepare the sugar paste, blend the vegetable butter with the sugar and the flour.
  9. 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.
  10. 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.