Three Kings Bread Rosca De Reyes Food

ROSCA DE REYES RECIPE

Steps:

• Pour lukewarm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup of the flour, and cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 25 minutes.
• In the meantime, mix flour, eggs, egg yolks, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. Even though I have a Stand mixer this time I kneaded the dough by hand since not everyone has a large mixer but you can do these steps in your Kitchen Aid.
• Add yeast mixture to the bowl and mix. It will be very sticky but manageable, add flour if needed. Place on a lightly floured surface and start kneading until you have a smooth dough. It will take about 15-20 minutes to get this results. 7 minutes in your Kitchen Aid. DO NOT add too much flour to your working area, the texture should be very soft, sort of wet but manageable. If you add more flour than needed your bread will be dry.
• Once your dough is smooth and soft, place in a buttered bowl, and cover with buttered plastic wrap. The pictures don't show the texture and feel of the dough, but it must be wet and elastic. Let dough stand in a warm place until doubled in volume, about 1 and 1/2 hours. Make sure your kitchen is warm to help your dough to rise. If the dough doesn't double in volume after this time let it rest longer. The fermentation process develops flavor, so slower and longer is always best.
• While the dough is resting, mix the following ingredients for the decoration: margarine with the confectioner sugar until it creamy. Then add in the flour and egg yolk. Until you have a smooth paste.
• After the first resting period. Turn dough out onto a lightly floured surface, and knead a few times, then shape into a round cushion and making a hole in the middle shape into a large ring. Transfer to a greased rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place for 45 minutes or more until almost double in volume. Gather all your decorations and the egg wash. For the egg wash whisk remaining egg with milk or water.
• Preheat oven at least 20 minutes before baking at 375 degrees, with rack in lower third.
• Brush the dough with the egg wash two times for a golden crust. Form strips with the confectioner sugar paste and decorate the dough. Place some of the dried fruit pressing them gently into the dough. Sprinkle with sugar and bake for 10 minutes. Reduce heat to 350 degrees and bake for 10 more minutes until bread is a nice golden brown color. Depending on your oven it will require more time. (Some readers had reported baking for 30 minutes)
• Transfer the bread to a wire rack to cool. After the bread has cooled insert the plastic baby dolls from the bottom of the bread. Do not forget to let your guests know that there is a baby toy inside the bread. Rosca de Reyes can be stored in an airtight container for up to 3 days.

ROSCON DE REYES, SPANISH THREE KINGS.

Steps:

• To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.
• In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded.
• Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball.
• Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down.
• Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter.
• To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat.
• Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet.
• Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
• Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack.
• To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.

ROSCA DE REYES - THREE KINGS CAKE

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, cream together butter or margarine and powdered sugar.
• Add eggs and beat again, until light and fluffy.
• Combine dry ingredients, expect chopped nuts.
• Gradually add dry ingredients and vanilla to creamed mixture.
• Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan.
• Pour batter into pan.
• Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
• Cool 10 minutes; turn cake onto wire rack to cool.
• Insert dry bean or"baby" from the underside of the cake when cool.
• During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat.
• Remove from heat and add ground anise and vanilla extract.
• Pour warm syrup over freshly baked, cooled cake.