Rosca De Reyes Recipe (Latin American Three Kings Cake)
Soft and fluffy, stuffed with dulce de leche and raisins, topped with coconut, almonds, and candied cherries, then brushed in sticky simple syrup: this Rosca De Reyes Recipe is so good it's addictive. Best part? It comes together in just 5 steps. Bake until golden and you'll have people asking *how* you made it. Can it be our lil' secret?
Ingredients
For The Rosca De Reyes Dough
- 1 and 2/3 cups (200 g) all-purpose flour
- 1 cup (125 g) bread flour
- 2 and 1/4 tsp (7 g) instant yeast
- 1/4 cup (50 g) white granulated sugar
- 1 egg (room temperature)
- 3/4 cups (185 ml) whole milk (room temperature)
- 1/2 stick (55 g) unsalted butter (room temperature)
For The Filling
- 1/2 cup (160 g) dulce de leche
- 1/2 cup (60 g) raisins (softened in a pot of boiling water for 2 minutes)
For Decorating
- 1 egg
- 1 tablespoon whole milk
- 4-5 candied cherries (sliced)
- 1/4 cup (27 g) slivered almonds
- 2 tablespoon shredded coconut
For The Simple Syrup
- 2 tablespoon water
- 2 tablespoon sugar
Instructions
- Make the dough. Add the flours, yeast, sugar, and egg to a large mixing bowl. Gradually pour in the milk as you work the dough, you may not need all of it. Mix until a dough starts forming then transfer the dough to a floured work surface and knead until the dough comes together (about 2-3 minutes). Add in the butter and knead until the dough is smooth and elastic (about 5-6 minutes). Form into a ball, brush with oil, place in a clean bowl, then cover the bowl with plastic wrap. Allow the dough to rise until double in size (about 1-2 hours).
- Assemble the Rosca. Roll out the dough into large rectangle. Spread the dulce de leche onto about 2/3 of the rectangle, then add the softened raisins to 1/3 of the dulce de leche side. Cut the remaining third (the one with no fillings on it) into thin horizontal stripes. Roll up the dough starting from the left side (the raisins and dulce de leche side) and stop rolling when you reach the cut dough. Pull the thin stripes of dough over the log. Finally, bring the ends of the log together and pinch them to seal to create an oval shape. Transfer the dough to a baking sheet lined with parchment paper and preheat the oven to 350 F (180 C).
- Decorate the Rosca. Prepare an egg wash by adding the egg and milk to a small bowl and whisking them together until fully combined. Brush your prepared egg wash onto the Rosca using a pastry brush. Place a few sliced candied cherries on top of the Rosca, then add the slivered almonds and finally sprinkle with shredded coconut.
- Bake for 18-20 minutes or until golden brown on top. A toothpick inserted in the center of the Rosca should come out clean (sticky dulce de leche is okay but there should be no wet crumbs of dough). While the Rosca is baking, prepare a quick simple syrup by adding the water and sugar to a small pot: heat the pot over low heat until the sugar has dissolved completely then turn off the heat.
- Brush with simple syrup. As soon as the Rosca comes out of the oven, use a clean pastry brush to brush the Rosca with your prepared simple syrup and serve immediately!
Notes
Make-Ahead Instructions: baked goods are best eaten as they're made so I don't recommend making and baking the Rosca ahead of time. Instead, I recommend you make the dough 1 day ahead of time (step 1), then cover the bowl with plastic wrap and pop the dough in the refrigerator to chill and rise overnight. The next morning, simply remove the dough from the refrigerator, allow it to warm up for about 30 minutes, then follow the recipe starting from step 2.
Storing Instructions: store your Rosca in an air-tight container for up to 2-3 days. Baked goods tend to naturally dry up overtime so I recommend going all in and enjoying your Rosca when it's still fresh!
Nutrition
Calories: 333kcalCarbohydrates: 51gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 59mgSodium: 31mgPotassium: 217mgFiber: 3gSugar: 12gVitamin A: 276IUVitamin C: 1mgCalcium: 57mgIron: 2mg
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