Rosca de Reyes
Recipe type: Bread
Cuisine: Mexican
  • •2 ¼ tsps dry yeast
  • •¼ cup warm water
  • •¼ cup milk
  • •¼ cup sugar
  • •2 TBSP rum
  • •¼ cup unsalted butter
  • •1 tsp pure vanilla extract
  • •1 TBSP anise extract
  • •3½ - 4 cups all-purpose flour
  • •4 large eggs
  • •½ cup raisins
  • •1 tsp water
  • •candied fruit for garnish
  • **And For the Pasta:
  • •½ cup sugar
  • •1 egg yolk
  • •½ cup flour
  • •1/3 cup butter, softened
  1. Dissolve yeast in warm water and let it sit for 5 minutes or until it starts foaming.
  2. In a small pot warm milk and add sugar, butter, vanilla, anise and rum. Mix until it reaches about 105°F (40°C) (it will be warm to the touch)
  3. Mix milk mixture with yeast mixture and add 3½ cups of flour, one at a time, raisins and 3 eggs. Knead for 10 minutes. Add more flour if the dough is too wet.
  4. Place dough into a bowl and cover. Let it sit until it doubles in size, about 1 hour.
  5. Pre-heat oven to 350ºF (175°C)
  6. Turn the dough onto a slightly floured surface and using your palms roll it into a long rope. Shape it into a ring sealing the ends together.
  7. Make an egg wash using 1 egg and 1 tsp of water and brush the bread with it.
  8. In a small bowl mix the ingredients for the pasta mixing them with a fork until they come together. Using an icing knife or bag spread strips of pasta on the bread alternating with candied fruit strips.
  9. Bake for 20-25 minutes or until it turns golden brown. Let it cool on a rack for 10 minutes and serve with hot Mexican chocolate.
Recipe by What's Cooking, Mexico? at