Published: · Updated: by Mely Martínez
JUMP TO RECIPE
While children in México’s Northern states received their presents on Christmas day, those living in Central México and the Southern states are still waiting for January 6th. Why? Because it is the day when the 3 wise men from the Orient will arrive and bring their presents to baby Jesus, or at least that’s how the story goes.
Rosca de Reyes Recipe (Three Kings Bread)
That day they will also celebrate eating the popular “Three Kings Bread” calledRosca de Reyesin México, and Mexican hot chocolate. People do not usually bake their Rosca bread. This is a busy time for the Mexican bakeries that will be selling these delicious Roscas not just to eat at home, but also in the office or school.
Inside the bread, or Roscais a plastic little doll (about one inch long) representing baby Jesus. Whoever gets the doll in their slice has to cook tamales on February 2nd. Also called Candelaria Day.
Two years ago in 2014, I sold several of these pieces of bread boxed and added a homemade sticker, my husband bought the boxes at the local supermarket.
This is another food that I started making at home some years ago because I couldn’t find it here. Nowadays there is a bakery that sells it but the flavors and aromas you get by baking it at home cannot be compared. If you haven’t baked with yeast before do not be intimidated, give it a try you won’t be disappointed you did.
How to make Rosca de Reyes Recipe
JUMP TO FULL INSTRUCTIONS
Notes:
- Read all the instructions from top to bottom before you start baking
- Make sure you have all the cooking utensils needed.
- Ingredients most be lukewarm as indicated on the list.
- Make sure your oven is preheated 20 minutes before baking to help the dough rise.
- Insert plastic doll from the bottom before baking. I personally do it after baking.
- If you don’t find the traditional decorations, use prunes, pecans, walnuts, or fruit cake mix.
- If you still have questions in the middle of the process, you can reach me viaFacebook or Instagram
INSTRUCTIONS:
Please do read all the recipe instructions and notes before you start baking.
- 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 ½ cup of the flour, and cover the 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 with 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 NOTadd too much flour to your working area, the texture should be very soft, sort ofwetbut 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 ½ 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 the flour and egg yolk. Until you have a smooth paste.
Two different ways to shape the bread into a ring form:
Method I
Method II
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 decorates 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.
Rosca de Reyes Recipe
¡Buen provecho y Feliz Día de Reyes a todos mis paisanos!
Lupe Mendoza made her first bread following this recipe and she shared her freshly baked Rosca de Reyes via email
Great Looking bread!
Leave a comment, send me your pictures, and share your experience with the recipe.
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PARA LA RECETA EN ESPAÑOL PRESIONEAQUI
More recipes:
Mexican Christmas Apple Salad
Mexican Christmas Punch / Ponche Navideño Mexicano
📖 Recipe
Rosca de Reyes Recipe
Mely Martínez
Rosca de Reyes Recipe, This is another food that I started making at home some years ago because I couldn’t find it here. Nowadays there is a bakery that sells it but the flavors and aromas you get by baking it at home cannot be compared.
4.96 from 118 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Resting time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Breads
Cuisine Mexican
Servings 16 servings
Calories 353 kcal
Ingredients
- Please read all the recipe instructions and NOTES before you start baking. You can also check the video above.
- ½ cup of warm water
- 1 Envelopes 2 ¼ teaspoons or 7 grams of dry active yeast
- 4 cups (565 grams or 20 oz) all-purpose flour plus 2 or 3 Tbsp. more for dusting
- ¾ cup of sugar 150 grams, if you want sweeter add ¼ cup extra.
- 3 LARGE whole eggs
- 3 egg yolks mixed with 4 Tablespoons of milk
- ¼ teaspoon salt
- 1 ½ Tablespoon orange extract
- 1 ½ stick unsalted butter softened (169 grams, or ¾ cup) Plus more for the mixing bowl and plastic wrap.
- Freshly grated orange zest from one orange
Ingredients for the topping:
- 1 egg yolk
- ¾ cup of all-purpose flour
- 6 tablespoons margarine or shortening.
- ½ cup of confectioner sugar
- Dry fruit like figs candied citron, quince paste stripes, orange peels or cherries.*
- 1 egg beaten for glazing the bread
- 1 tablespoon whole milk or water
- White sugar to sprinkle on top of the bread
- 2 or 3 plastic baby dolls
Instructions
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 ½ 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 ½ 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.
Video
Notes
ROSCA DE REYES NOTES
- Make sure you have all the cooking utensils needed.
- Read all the instructions from top to bottom before you start baking
- Ingredients must be lukewarm as indicated in the list.
- Make sure your oven is preheated 20 minutes before baking to help the dough rise.
- Insert plastic doll from the bottom before baking. I personally do it after baking.
- If you don’t find the traditional decorations, use prunes, pecans, walnuts, or fruit cake mix.
- UPDATED JANUARY 2021
- The Guava or Quince paste (Ate de Membrillo o Guayaba) found in most Latin stores tends to melt when you bake it. To keep this from happening to you, make sure to add the Guava or Quince paste decorations until after you've baked the Rosca Bread. Once the bread has completely cooled down, varnish the area you're going to decorate with a natural sugar syrup (recipe below), then apply the fruit paste strips on top.
- To make the syrup mentioned in the note above, place ½ cup of white sugar and ½ cup of water in a small saucepan. Turn the heat to medium and allow the sugar to melt, stirring often until it forms a syrup. Applying this syrup to the bread will help the guava or quince paste strips to stick to the bread.
- If you still have questions in the middle of the process, you can reach me via Instagram. @mexicoinmykitchen
Nutrition
Serving: 1portionCalories: 353kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 112mgSodium: 107mgPotassium: 130mgFiber: 2gSugar: 18gVitamin A: 579IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!
More Mexican Christmas Recipes
- Romeritos
- Torrejas Mexican French Toast
- Authentic Sopaipillas Recipe
- Homemade Gifts from the Mexican Kitchen
Reader Interactions
Comments
Paola
Have you tried making it with honey before will it make a difference?Reply
Mely Martínez
Hello Paola,
I haven't try using honey. I think if you use honey, you will need to reduce the amount of liquids a little bit.Reply
Rose B.
Thank you for helping and answering my questions about the dough. Everyone in my family loved the Rosca. My husband even decided that from now on this will be the our traditional Rosca de Reyes every year.Rose B.
Reply
Rebecca Alejo
I have been using this recipe since 2014. I made it for my grandmother and she loved it so much I continued to make it for her every year. Now that she is not with us anymore, I still make it for friends and family. Homemade is the best. You must follow directions as mentioned. This pan de rosca will not disappoint.Reply
Deni Rubio
Se puede congelar una vez horneada?
Reply
Mely Martínez
Hello Deni,
Si, la puedes congelar, solo asegurate de cubrir muy bien para que evitar que le entre humedad.Reply
Renee Fuentes
Hands down the best Rosca I have tasted! We bought a rosca from a bakery in Mexico this year and it was so dry and unappetizing. So to make up for it I wanted to make another Rosca for my mother in law's birthday. I used dried fruit leather and forgot to do the egg wash before baking, but it still turned out amazing. The dough is so soft and flavorful!! Everyone loved it, thank you!Reply
Carmen
Querida
Prepare la rosca de Reyes el did de ayer y quedo increible ! Vivimos hace unos anos en el D.F. y podiamos comprar roscas rellenas exquisitas.
Me atrevi a seguir su receta y quedo increible ! Use relleno de crema de avellana y queso crema. Deliciosa! Definitivamente la hornee por 30 minutos.
Me encanta cocinar y probar diferentes recetas. Esta sera una de nuestras favorites.
Gracias
CarmenReply
Brandyy
I did it!!! It took a few hours but it came out so good! I followed directions to the T. I the only issue was I didn’t make the shape wide enough. Once baked and cooled I had to cut out a small piece in the middle to form oval. Hardly noticeable. Thank you !!Reply
alyza shultz
i like this bread it is very good
Reply
Alan panuco
Mely,
Thanks so much for your recipe, I’ve done it for the past years and everybody likes it.Do you know if the dough can be refrigerated once made? I was thinking of making the dough on Thursday and the making the complete rosca on Friday.
Thanks and kind regards
Reply
Mely Martinez
Hi Alan,
Yes, you can refrigerate the dough over night. The next day, bring it to room temperature to form the Rosca for the final resting time before baking.
Reply
Maria
Omgggg!! I want to cry! I just took my Rosca out of the oven and It’s unbelievable. This was such a challenge for me.THANK YOU SO MUCH for the recipe. I followed the instructions step by step and wooooww!
I just looked up how to make the chocolate version of the sugar paste.
And just as tip a warm place it’s KEY for the success of the bread rising.
The only think that took many tries was to activate the yeast. I ended up following the instructions in the package and that was how I was able to do it.
1/4 cup of water at 110-120 degrees measured with thermometer. The package of yeast and 1/2 tbsp of sugar.Reply
Maria G
I found fruit strips Simply Nature Brand in ALDI for decorating my Rosca de Reyes, just because I want my Rosca looks grrreat.
Reply
Annette
Hi Mely,Happy New Year!
I made your Rosca de Reyes this week for January 6, Dia de Los Reyes Magos. I have always bought a Rosca from a bakery on this day, but this year with COVID restrictions here in LA and having A LOT of time on my hands, I decided to try making it myself. Lucky me because in doing so, I have discovered your amazing website & blog!!!! I didn't have any of the candied peels or fruit, and since my kids usually pick that stuff off, I made it without. The bread was soft, sweet, flavorful and delicious! Such a treat! Thank you!
Annette
PS: I have just subscribed to your website and look forward to cooking many more things that take me back to my childhood.
Reply
Betina C.
Mely,
I have made this rosca for 5 years, always using your recipe. My family thank you for it.A Mexican living in Netherlands.
Reply
Elizabeth
This recipe is delicious! Brought me back to my childhood in Mexico and the home smelled wonderful during the baking. Thank you so much for sharing your talent with us Mely!Reply
Yara
Just finished baking, the bread smells delicious, has a good look.
Only thing in the recipe in Spanish calls for 2 table spoons of milk while in the English version calls for 4, I used 2.
We will have to wait for the taste tomorrow, I wish I could leave a picture.Reply
Mely Martínez
Hello Yara,
You can send or share your picture via email or on Instagram. Make sure to tag us! @mexicoinmykitchenReply
Perla Martinez
This is the first time I make a really good one! So proud! It is a long process but not difficult to understand and follow! Great flavor, low cost!
Perla Mtz.Reply
Victoria Nicole Beavers
Good Morning ☀️
I want to try to make this bread. I've never used treat before. What do you mean by put the dough in a buttered bowl and cover with buttered plastic? That mean but the bowl and plastic
Thank you
Oh also can I cook the bread with the lil plastic dolls inside
Cause I don't wanna them to know where the doll is
Thank you
Have A BEAUTIFUL GOD BLESSED DAY
VICTORIAReply
Mely Martínez
Hello, Victoria,
You apply butter or shortening, with your fingers, to the bowl surface, and the plastic film to avoid the dough sticking to it.
Yes, you can add the little plastic dolls before baking.
Please come back to let me know how do you like it!Reply
Eva
Hi Mely,
Can I use butter instead of margarine for the topping mixture?Reply
Mely Martínez
Hello Eva,
Yes, you can, the texture will change.
Wendy
Perfect, even for a first timer like me! Loved the flavor and consistency of the torta. Thank you for sharing, as I had been wanting to make my own for years but always ended up buying one last minute. Now I know this beats the store bought roscas by a mile!Reply
Carol Melendez
This was my first attempt at making a Rosca De Reyes, every year I say I’m going to make one and never get around to it, we’ll I’m so happy I finally did it and that I chose this recipe, it was so fluffy and tasty, I used vanilla instead of orange flavoring, just a personal preference, Thank you MelyReply
Gevene de Harden
Es la primera vez que uso esta receta, fenomenal y riquísima, ¡gracias!Reply
Angela Brannon
The rosca turned out magnificent!
Thanks for the great recipe.Reply
Jasmine
Hello! I recently tried out this recipe and everything turned out fine except the sugar topping. It was hard and stiff instead of crumbly. Do you know what might've went wrong?Reply
Mely Martínez
Hello Jasmine,
I'm not sure what could have caused that result. Some kinds of margarine have less liquid content than others, thats the only reason I could think off.
Paola
We did two of these Roscas today. They came out fluffy, delicious and the best I have tried. Thank you so much for the recipe. I was afraid of working with the yeast, but it was no problem. It hecame a fun mom and daughter activity. They enjoyed it. But even more eating it with a delicious mexican hot chocolate!!Reply
Gail
Thank you, your instructions were better than any I've ever seen, and I've seen a lot. I plan to make this for my Mexican friends. Looking forward to seeing some of your other recipes.Reply
Jazmin
Hi Melly,
My rosca collapsed after baking. Looks like a flat pancake. What do you think went wrong?
Reply
Mely Martínez
When a yeast bread collapse in the oven, it means that the dough was left proofing for too long before baking. The yeast bubbles got too much air and by the time it is placed in the oven, it collapsed.
If it collapsed after you remove from the oven, as you mention, it needed more baking to be completely cooked, browned and solid with consistency to be ready to remove from the oven.
You can find out more here: https://thebreadguide.com/why-does-my-bread-collapse-or-flatten/Reply
Miguel Diez
This is the first time for our family living outside of Mexico. We made the rosca for Christmas day, since it was the first time making it. It came out soft and dense, it tasted like the way bread used to taste when I was growing up in Mexico City. Deliciious!Thank you for the recipe, now my wife and I feel confident to make another one for Dia de Reyes, and invite our neighbors.
Saludos desde Carolina del Norte!
Reply
Shani mendieta
Buenas tardes! Feliz Año Nuevo!!!
I just realized I have never left a comment and I have made your Rosca for 2017, 2018, and now this year , my husbands Santo es el día de Reyes so I make several roscas in lieu of cake (last year we had a big normal party with typical cake for his 50th)
We have lived in Mexico for 6 years now, but I am American from Los Ángeles, in Los Ángeles we always bought the roscas.
Your recipe is wonderful and so detailed, I live in the high altitudes so have to give several hours more rising time to each rise, but siempre son riquísimos! Muchísimas Gracias!
I don’t know how to add pics, sorry
Shannon Soares-MendietaReply
Mely Martínez
Hello Shannon,
Thank you for trying the Rosca recipe.I'm so glad to know you like it.
You can send me pictures to my Instagram account, I usually share readers pictures there. https://www.instagram.com/mexicoinmykitchen/?hl=enReply
Martha Quesada
Best Rosca home made! My friend Maxime Carrier-Boulé (Beloeil, Québec, Canada) tried making it for the first time at Christmas to practice for Reye's day and it was the Best! Congrats to him and to you for tour great recipes!Reply
Marcia
My daughter sent me the recipe for a class project, I love baking and this turned out wonderful for my first try. Smelled up the whole house, had the window open and neighbor asked what we were making. Thank you!!Reply
mmartinez
Hello Marcia,
I'm so happy to know you liked the recipe for the Rosca de Reyes. Did you share a little piece with your neighbor?Reply
Esther
Thank you for the recipe, I love to use butter in my recipes. Any recommendations and how to aubstitmargerune for butter and still get a delicious result?
Reply
mmartinez
Hello,
You can use half butter, half shortening. If you only add butter the bread texture could come out a little chewy.Reply
Laura
Could I use butter for the topping instead?
Reply
mmartinez
Hello Laura,
You can but the topping will be a little yellow and with a hard texture. You can use margarine or shortening.Reply
Tammy aguilar
I would like to make this for my husband and his family
Reply
Alicia
I'm so thankful for your website and have successfully tried many of your great recipes to prepare traditional foods, desserts, salsas and drinks for my husband and our family. I look forward to trying more. He is a native of Puebla and I of New Jersey, where we currently reside with our children. Most dishes I have never had before and am grateful I can feed his soul with flavors of his childhood as well as experience them myself and with our family. I have pictures of Rosca's I'd like to share with you as well. Blessings and Thanks to you Mely.Reply
mmartinez
Hello Alicia,
Please send me your picture to my email. You can find the email address on my contact page.
Reply
Josiemex
Excellent rosca! As many others have commented, this tastes SO much better than store bought rosca. It is so fresh, light, and flavorful. We celebrated with rosca 2 times....once with another family from Mexico and then later with Spanish-speaking friends for many different countries, and a Syrian refugee family. Our GIGANTIC get together made the Syrian family feel right at home. Our cultures are not so different. The got a huge kick out of finding the baby, so much so that they were teaching our South American friends that don´t celebrate with rosca the tradition!
I was nervous about making the rosca. I am new to using yeast. The instructions were perfect. I did not take into account the rosca rising when it was baked, so my first one looked more like a bagel than a rosca. My second try looked more like a rosca. I found little babies in the party supply section of Walmart. Everyone said they liked the plump little babies better than the white ones.
Thank you again for the great receipe!Reply
mmartinez
Hola Josie,
Thank you for trying the recipe, also for taking the time to come back and write about your nice experience with other families sharing this Mexican Tradition.
Reply
Sandra
Thank you, it was the most moist and delicious rosca we have ever had, both here in the States and Mexico. The panederia and store roscas are so dry, I never really like them but simply buy them because it's tradition. I have tried baking once before with another recipe before but it was only a slight improvement over the store bought ones. With this recipe, as soon as my kids took one bite they had nothing but compliments. It was a little too wet and sticky for me to knead so I did use extra flour otherwise, it was not shaping but other than that it's fantastic. Gracias!Reply
Adriana
Muchas gracias por la receta, quedó deliciosa! Como siempre todas tus recetas son un éxito.
Se esponjó tanto que se quedó sin agujero! No tenia esencia de naranja y le puse licor de naranja, le dio muy buen sabor 😋Reply
Gris
Se puede hacer la masa con una maquina para hacer pan? (Bread machine). Se ve deliciosa y muy bonita, como las de la panaderia en Mexico!
Reply
mmartinez
Hola, si la puedes mezclar/amasar en la maquina de hacer pan. Saludos!
Reply
Lucy Gordiani
It's been a tradition every year to have a Rosca de Reyes. First with our son and daughter, later with our grandchildren. We moved from California to Nevada. We live in Mesquite, Nevada. There's a Mexican store here, so I called to see if their bakery prepared Roscas for Christmas and was told they didn't. (Some Mexican store & bakery lol ). Well I went and asked goggle and several sites came up, but I chose yours because I read that you were from Mexico. Thought "esta senora deber saber como hacer roscas.
Got your recipe and tried it. OMG - what an awesome recipe. I followed step by step and it turned out soooo much better than any we had ever bought.Thank you so very much! It's absolutely delicious. I shared ours with some friends and neighbors and they absolutely loved it.. Now they want me to make some for them for Christmas in a smaller version, so I'm going to split the dough in 2 pieces.
Most definitely, your recipe will be cherished and used every Christmas.
Reply
Li
Hello!! Could you tell me if I can replace water with milk? Thank you!
Reply
mmartinez
Hi Li, Yes, you can use water.
Reply
vero leon
this is a great recipe! thank u for the pictures, they help sooo much. it was my first time using yeast but it turned out great! definitely going to be a new family tradition! thank you 🙂Reply
mmartinez
Hello Vero Leon,
Thank you for trying the recipe, so glad to know you like it. Happy cooking and come back soon to try other recipes.
Reply
Maggie Cano
Hola Mely!This is the second year in a row that I've made a rosca using your recipe. My family loved it so much that they all agreed next year they won't have any store bought rosca and I'll have to bake two to accommodate our large family.
Also, I couldn't find any candied cherries so I bought a jar of maraschino cherries and dehydrated some in the oven while I was baking some cookies. Worked like a charm.
Thank you again for a wonderful recipe.
Reply
mmartinez
Hello Maggie,
Thank you for being a long time reader of Mexico in my kitchen. Thank you for the great tip about the cherries. I had updated the post with links to places where you can buy all the decorations online and have them ready in advance. Happy baking!Reply
Haku
Muchas gracias por la receta! Estoy en Washington y no he encontrado donde vendan por aqui asi que esta receta vino caida de cielo :D. Lo unico es que no conseguia la consistencia adecuada (no se si tenga que ver la altitud o algo) pero tuve que agregar otra taza de harina para hacer manejable la masa, y poderla reposar. Tuve problemas para encontrar la fruta confitada pero este año solo la hice con el dulce, ya el siguiente intentare con la fruta :D. Gracias por postear la receta! Tengo 1 año aca en USA y esto hace que me sienta un poco mas en casa.Reply
mmartinez
Hola Haku,
Que bueno que pudiste ajustar la masa de acuerdo a la humedad de Washington. Saludos y gracias a ti por probar la receta.
Reply
Raquel Aviles
Hola Mely,Muchas gracias por la receta. Me quedo buenísima mis hijas y mi esposo la disfrutaron con un chocolate caliente como lo hacemos en México. Yo soy mexicana y vivo en Canadá hace 8 años y tu blog me encanta. Gracias otra vez
Reply
mmartinez
Hola Raquel,
Que gusto que les gusto! Le tomaste foto?
Reply
Anonymous
How do i make the red and green stripes that go on top?
Reply
mmartinez
Hello,
Those stripes are slices of Quince or Guava Paste. This candy can usually be found at latin stores sold in wrapped in plastic or in a flat can. You can check this link to see it on Amazon.
http://amzn.to/2iQV2apReply
Maggie Cano
Hola Mely!I made a rosca using your recipe just as written with no changes and no substitutions. It came out perfect! And so tasty too. Husband couldn't stop raving about how good it was. Thank you for another fantastic recipe. I'm sending you a picture via email.
P.s. this is magnolia3407 on Instagram 🙂
Reply
Anonymous
Es muy rica. Muchas gracias por la receta. Mi clase de español gusta la rosca.
MaddyReply
Anonymous
Thank you! I live in Canada, and this is my first time making the rosca. My husband and my kids were so happy with the flavor and the texture of the bread. Muchas gracias por compartir.
Sandra desde Canada.Reply
Lynley Jones
I've made this recipe for 2 years in a row now, and it's really great! I'm a gringa, but my Mexican friends say it tastes like home. Thanks Mely!Reply
Yolanda Gearhart
Muchas Gracias por esta receta tan rica de la Rosca, el pasado Dia de Reyes hice dos una para la escuela de mi hijo y una para compartir con la familia y amigos, Quedo Riquisima, es la primera vez que trabajo con levadura y a pesar de sentia un poco de temor salio muy bien, y me di cuenta de un dato muy impirtante es que la cocina debe estar calientita y mientra la kevadura se eleve todo sale muy bien, Muy buena receta, muy buen sabor, muy buena la textura del pan, yo lo hice en mi batidora.
Gracias por tan rica receta
YolandaReply
Anonymous
i'm gonna try dis asap
Reply
That Kitchen Witch
Thank you so much for sharing this recipe! We visited my husband's family in Mexico for Christmas three years ago and I loved the sharing of the rosca so made my first last year. It had a nice taste but was very dense and heavy. This one was delicious!!!! Substantial but very moist and light in texture. I made it in my heavy duty food processor which I prefer for breads, and I probably left the batter even a touch wetter than pictured (I kept the same flour amount but added in some brandy soaked currants and raisins which I think gave me a little extra moisture). I gave it the extra rising time as suggested, and it took a few more minutes to bake but came out beautifully! I packed it for my husband's breakfast and just got a message that it was INCREDIBLE. Thank you so much!Reply
Mely Martinez
Hello That Kitchen Witch,
I'm so glad you like the bread, it is indeed a dense bread because of the egg content, but the end results is always very delicious.
Happy cooking and baking!Reply
Monica M.
Thank You for this recipe. Im going to make my very first Rosca de Reyes bread for my best friend! I'm so excited. Do you think I should do a trial run first?
Thank YouReply
Mely Martinez
Hello Monica M.,
If this is your first time baking a yeast bread, I will recommend you made a trial run first. At least half the recipe.Happy Baking!
Reply
Lisa Vargas
* REVISION* This is a great recipe, even for someone that doesn't usually bake breads. So far I have made this recipe five times. The first "bread" was more like a brick that didn't rise. This was either because I didn't wait long enough for the foam to form in the yeast step and didn't wait for it to rise before adding to the dough mixture. Even with rapid rise yeast, make sure you do this! I also put a small heater towards the kitchen since my kitchen was kind of cool that morning. It must have helped because the second Rosca was double in size. I also used a kitchen aid to mix the dough. Don't add too much flour even if it looks sticky. Just pull it off and knead a little bit by hand. The stickyness will go away after it rises. Also, parchment paper is very helpful if you have it. Especially when moving the bread from the pan to cool. Since I have a gas oven with heat coming from the bottom, I put shelf on upper half of oven. I even put an extra pan on the bottom at one point to keep the bottom from burning. ( I have a sensitive oven)Also, make sure your hole is big enough or it will close up during rising and baking. I used butter spray instead of butter when coating the bowl too. I used leftover egg whites the first few times for the egg wash, I just got a lighter crust. Now I am reserving them for angel food cake since I have so many. Hopefully my learning curve will help the next person!
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Mely
Thanks for all your tips Lisa Vargas. Is is always helpful when people take the time to let others know their experiences, just in case they encounter the same situations while baking.
All great tips! And you are right about not adding too much flour. The dough has to be very soft.
Happy baking!
Mely
Reply
Lisa Vargas
This is a great recipe, even for someone that doesn't usually bake breads. So far I have made this recipe five times. The first "bread" was more like a brick that didn't rise. This was either because I didn't wait long enough for the foam to form in the yeast step and didn't wait for it to rise before adding to the dough mixture. Even with rapid rise yeast, make sure you do this! I also put a small heater towards the kitchen since my kitchen was kind of cool that morning. It must have helped because the second Rosca was double in size. I also used a kitchen aid to mix the dough. Don't add too much flour even if it looks sticky. Just pull it off and knead a little bit by hand. The stickyness will go away after it rises. Also, parchment paper is very helpful if you have it. Especially when moving the bread from the pan to cool. Since I have a gas oven with heat coming from the bottom, I put shelf on upper half of oven. I even put an extra pan on the bottom at one point to keep the bottom from burning. ( I have a sensitive oven) hopefully my learning curve will help the next person!Reply
Galle de la Suerte
¡Hola! Vivo en Canadá y ayer seguí la receta para que mis niños pudieran celebrar el Día de Reyes como se debe. Me encantó una receta, pero tengo una duda.
La parte de los ingredientes del pan dice:
1/2 cup of warm water
2 Envelopes (4 1/2 teaspoons=14 grams) of dry active yeast
4 cups (20 ounces) all purpose flour plus more for dusting
3/4 cup of sugar
3 large whole eggs
4 egg yolks mixed with 2 Tablespoons of water
1/4 teaspoon salt
1 1/2 Tablespoon orange extract
1 1/2 stick unsalted butter, softened (equals 6 oz. or 3/4 cup) Plus more for bowl and plastic wrap.
Freshly grated orange zest from one orangeY luego, el paso donde se prepara la masa dice:
2. Mean while mix Flour, eggs, 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.
Mi problema es que NUNCA más volví a ver mencionadas las cuatro yemas con 2 cucharadas soperas de agua y entonces ¡NUNCA LAS AGREGUÉ!
Quizá yo sea la única con esta confusión, pero ¿van en el paso 2? En todo caso ¿podría decir entonces la receta algo así como "Meanwhile mix Flour, eggs, the yolks and water, sugar, orange extract, orange zest, salt and butter in a large bowl" (o algo así) para clarificar? Porque yo agregué los huevos completos pero no las yemas y me di cuenta hasta que ya estaba reposando la masa que "me sobraban".
La rosca me quedó bien de sabor y textura, pero quisiera saber para qué son las yemas porque entonces, obviamente, algo me faltó y me gustaría saber cómo hubiera quedado la rosca con ella.
Muchas gracias 🙂
Reply
Mely
Hola Galle de la Suerte,
Antes que nada muchisimas gracias por escribir tu comentario. Con respecto a la primera pregunta sobre cuando se agregan las yemas de huevo. Estas en lo correcto en el paso dos, para que no le pase a otras personas y gracias a tu sugerencia he puesto tambien la palabra "yolks" para que sea todavia más clara la explicación.
El para qué son las yemas, bueno el pan de rosca, así como el pan de muerto son panes mas densos en su textura, algo similares a lo que le llaman "pan de yema". Eso lo hace diferentes a los panes de esponja ligera, como las "conchas". Aclaracion no soy experta en panaderia es solo la poca experiencia que he tenido al trabajar con panes de levadura.
Saludos y gracias de nuevo.
Mely
Reply
Galle de la Suerte
¡Muchísimas gracias por tu respuesta Mely! Estoy muy contenta de haber encontrado tu blog, ahora no puedo esperar para intentar el pan de muerto en noviembre 🙂¿Puedo poner una liga a tu receta de rosca de reyes en mi blog? 🙂
¡Saludos!
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Sandra Van Kretschmar
Hi Mely,Thank you very much for sharing your recipe. I had never baked any Mexican bread before, but this year I decided to give it a try and your recipe is so easy to follow, the pictures are really helpful and at the end, the flavor is just what you would expect from a Rosca baked in Mexico!
Greetings from Australia!
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diningoutcookingin
Feliz Dia de los Reyes! Thank you so much for sharing your recipe. I had said for a couple years that I'd attempt to make a rosca and this was the year! I tweaked mine a little, mainly by adding a sweetened cream cheese center to the bread. My family loved it. Cheers!Reply
Hope
I have made this recipe a couple of times but there is something missing is like to heavy i have deducted just a little of salt to make it less dense today i make 3 of then but not too happy yet
Reply
Mely Martínez
Hello Hope,
This is the way the bread used to be made, with more eggs than the commercial roscas you will find today. You can try to make it using the recipe for conchas here in the blog. It is lighter the texture than the one from this recipe.
Karina Ornelas
Hola Mely,
Me encanto la estructura de tu receta, esta muy bien explicada y se muy muy rica! Solo una pequena pregunta, en que momento le agrego orange extract y que cantidad?
Muchas Gracias y Feliz Dia de Reyes!
Reply
Mely
Hello Karina,
In the first list of ingredients says 1 1/2 Tablespoons of orange extract. And in step 2 indicates when to add the orange extract along with the eggs sugar and orange zest.
Happy baking time! 🙂
Mely
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Karina Ornelas
Hola Mely,Me encanto la structura de tu receta, esta muy bien explicada solo una pequenita duda, no veo la cantidad de orange extract o en que momento agregarla?
Muchas Gracias por esta gran receta 🙂
Feliz Dia de Reyes!
Reply
Danahe Otero
Hola Mely, me encanta leer tu blog y sobre todo gracias por compartir tus recetas.Yo vivo en Maryland y no hay comida mexicana buena y cuando se me entoja algo solo vengo y hago algunas de las recetas que tienes aqui... Otra cosa tu nunca has tratado de hacer las calaberitas de azucar?
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Mely
Hola Danahe,
Gracias por visitar el blog. Sobre las calaveritas te dire que nunca las he hecho. Me pidieron hacerlas este año para una revista aqui en USA, pero el tiempo que me daban para hacerlas y el tiempo de edicion de la revista era muy poco. Y prefiero publicar las cosas con las cuales tengo experiencia y donde puedo dar mis puntos de vista y vivencias sobre ello.
En estos dias estoy por publicar la receta del pan de muerto que se les va a encantar.
Enviame un email para decirte donde comer buena comida mexicana en Maryland. Mi correo esta en la seccion de "contact"
Saludos,
Mely
Reply
Gina
In English this holiday is called Epiphany or Twelfth Night.
Gina
Reply
Mexico in my kitchen
Hola Maite,
Que bueno que te gusto.
Saludos,
Mely
Reply
Branding and Consumption
Excelente receta! Fue mi primera rosca de reyes y quedó rica. Me sirvió mucho que tuvieras fotos en cada paso.
Saludos desde Suecia!Maite
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Mexico in my kitchen
Hello Mamalong,
Thanks for your comment. It is good to know you like the recipe.
Mely
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mamalong
Just took my rosca out of the oven! Moved away from El Paso to the southeast so I had to make my own this year! Amazing easy to follow recipe! Thank you!Reply
Mexico in my kitchen
Hola Karen,
Pues apenas va estar a tiempo. Asegurate que tu cocina este calientita para que la masa se levante muy esponjosa.
Cualquier duda enviame un correo.
Feliz Dia,
Mely
Reply
karen.pesek
Hola Mely,
Estoy a punto de comenzar esta receta, tengo amigos que vendran a cenar a mi casa hoy y espero que me quede bien para terminar con broche de oro 🙂Muchos saludos y feliz dia desde Omaha Nebraska!
Karen
Reply
Mexico in my kitchen
Thanks to:
@ Sandy, @ Hernan, @ Dan and @ Manolis,for your comments I will sure take more pictures or maybe a video next time. I just made 2 roscas today for tomorrow and didn't take more pictures. 🙁
Feliz dis de reyes!
Mely
Reply
manolis
Thanks for sharing ... and great instructions. The most difficult part for a newbie is kneading obviously so pictures were helpful ---- well that and some mother-in-law advice --- but if you can elaborate there with some tips or a video link or something that would be great for others. If you have time also next time you make it a picture before turning it to a cushion with the whole in the middle would be useful. I didn't know how it was supposed to look (and the one here looks like it has been already egg washed).
Thanks again ! Will be doing one each year from now on. Feliz dia de reyes !
Reply
manolis
Very good thanks for sharing. The hardest part for a newbie is the kneading so you could expand a bit there if you have the time. The picture where you turn the dough to a round cushion looks like it has had already the egg wash so I got a bit confused there. Also a difficult part if you haven't ever seen how it should look. Maybe another picture in between would help.
Thanks again ! Shared in G+ as well. Feliz Dia de Reyes !
Reply
manolis
Very good thanks for sharing. The hardest part for a newbie is the kneading so you could expand a bit there if you have the time. The picture where you turn the dough to a round cushion looks like it has had already the egg wash so I got a bit confused there. Also a difficult part if you haven't ever seen how it should look. Maybe another picture in between would help.Thanks again ! Shared in G+ as well. Feliz Dia de Reyes !
Reply
Mely
Hello Manolis,
The picture od the dough looks a little bit shiny because of the light reflection. But the egg wash is given until later. I added more pictures hopping they help you better understand this step.
Mely
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dan
Hi Mely,I'm also from the north of Mexico so the biggest part of the celebration weren't the presents (nothing could top Santa) but rather this delicious bread. It's such a nice tradition with family gathering.
This is my first "dia de reyes" away from Mexico and thanks to your recipe (and the pictures) I was able to be brave enough to try. My kitchen now smells delicious, and I'm sure it will taste even better. This is the first homemade "rosca de reyes" I will ever try.
Thanks again fro sharing! 🙂
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Hernan M
Thanks for the recipe. We baked it today. It tastes just the way I remember when growing up in Mexico.Thanks for sharing!
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Sandy
Hola,Quiero agradecerle por poner esta receta y las instrucciones con foto. Quedo muy buena. Nunca habia hecho pan con levadura.
Mi familia no lo podia creer que yo la hice.
Gracias por compartir sus recetas.
Sandy
Reply
Mexico in my kitchen
Hello Jim,
En el momento que agregas la harina y los huevos. Tienes alguna idea mas o menos de cuanta azucar de mas le agregaste? Esto con el fin de poner una nota para que otras personas buscando la receta y gusten un pan un poco mas dulce lo tengan en cuenta.
Muchas gracias por tu comentario y regresa pronto.
Feliz DIa de Reyes donde quiere que estes.
Mely
Reply
Jim
Hola Mely, mi novia y yo preparamos la receta y el pan tiene una consistencia perfecta! Lo único es que nos pareció que le falto algo de dulzura al pan. En que paso recomendarías agregar más azúcar o que acción crees que pueda tomar?? Gracias por compartir la receta! 🙂Reply
Mely
Holla Jim,
He hecho unos ajuste este año a la receta agregando un 1/4 de taza mas de azucar a la receta. Queda perfecta! Saludos
Reply
Mexico in my kitchen
Have A Happy baking time!
Mely
Reply
mayita1usa
"Si la levadura no hace espuma puede que ya no este fresca y el pan no doble en volumen."
Se puede verificar la frescura de la levadura por agregar una pizca de azucar en el agua; si la levadura esta viva, come al azucar y asi produce la espuma.
Gracias por la receta!Reply
Jackie
I like the step-by-step photo instructions! It's as if I sneak a peek in your kitchen 😛
You're an excellent baker; it looks lovely!
Reply
Gabriela, clavo y canela
Mely! que rosca divina! te deseo un año maravilloso, lleno de salud y amor
besos
GabyReply
Art by Ruth Sagrario Macotela
Huy, que rico! este año nos quedamos con ganas de rosca de reyes, se agotaron en la unica panaderia que hay, bueno hay mas pero como el pan dulce de mexico es la unica. Mañana compro los ingredientes y la preparo, aver si no me pasa lo mismo que con el pan de muerto que intente hacer hace como dos años O.o quedo como piedra 🙂
Saludos Mely, que tengas un exelente fin de semana.
Reply
oceanbeat
Thanks so much for this recipe..it is the easiest to make I've ever seen.Thanks, Oceanbeat
Reply
Mexico in my kitchen
Hello Karen from Globetrotter diaries,
Yes, that is a molinillo in the background to make Mexican Chocolate.
Thanks for following.Mely
Reply
Mexico in my kitchen
Thanks all for stopping by. Your comments are very kind.
Many Blessings to you all.
Mely
Reply
Mexico in my kitchen
Hola Carmen,
SI yo le pongo el monito ya cocida la rosca.:) Se que mucha gente se lo mone antes de hornear y otras en medio del horneado ya que levanta la masa se lo ponen. Pero a mi en lo personal me gusta ponerlo ya terminado el pan.
Saludos,
Mely
Reply
Jessica
Hola mely, me llama Jessica y quieria saver donde compro la fruta ??Reply
mmartinez
Hola Jessica,
Las tiras largas son ate de membrillo, las tienes que cortar gruesas, las cerezas las compre en el supermercado, en la seccíón donde tienen la fruta en latas o frascos. Los higos en las tiendas mexicanas donde venden la fruta cristalizada. Tambien puedes comprar fruta cristalizada que venden en pedacitos en la sección donde esta la harina, la venden en un bote de plástico transparante, aquí la usan para hacer el pan navideño "fruit cake". Tambien la puedes compar en Amazon en este enlace:https://amzn.to/2DLZ0Ma Esa es una buena opción.
Karen F.
I just came across your blog and I'm so glad I did! Mexico has a special place in my heart and of course the food. And is that a molinillo I see in that photo? I just got one for christmas and can't wait to use it. Will be following you and your culinary journey!
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Chow and Chatter
wow what an amazing bread and lovely tradition love learning from you Mely
Reply
Edith
Can you do this or have you heard of anyone doing the kneading in a bread maker? I’m going to try it that way
Reply
Mely Martínez
Hello Edith,
Yes, you can use a bread machine to knead the dough and do the rising.
Gaby
Hey Mely,Me llamo Gaby y tengo 21 anos. Resido en OH pero naci en Monterrey, Mexico. Hasta hoy se me ocurrio hacer una rosca de reyes. Busque y busque hasta que encontre tu blog. Estan cool las fotos. Nunca me salio espuma en el yeast con agua.Ahorita la masa esta reposando antes de decorarlo! Ya mero termino and its 11:32pm. Lo voy a probar hasta manana en la morning porque mi novio ahorita ya se durmio y ni modo que cortar la rosca yo sola, golosa jaja. Luego te aviso como me salio.
Gracias,Gaby
PS Por el momento huele rico la masa. 🙂
Reply
Alex
Hi Mely! I am now following your blog! What a lovely thing to make for Epiphany! As a child, my grandparents lived in Puerto Rico and when we would visit for christmas we too would have to wait for presents until the Feast of the Three kings. One recent Christmas we celebrated at the home of a woman who is from Columbia and she made epiphany cake and I found both the baby jesus and the virgin mary! I still have those little ceramics in my printers box display! What a lovely article and thanks for sharing it with us on the hearth and soul hop. All the best! Alex
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Karen
I miss having these on Jan 6! This looks wonderful!
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Diana Bauman
Mely, This is beautiful. I always love reading your stories. My mami and I were just talking about Dia de los Reyes yesterday. I've never experienced one as I've grown up in the states but how I do dream of experiencing a Christmas abroad to participate in these traditions. I'll certainly make this bread soon!!! Besitos Amiga!!
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Carmen
Querida Mely, acá me tienes viendo tu versión de rosca de reyes, ¿así que le metes al final el muñequito?, se me hace muy curiosa esa operación, entonces quien no quiera que le toquen los tamales de la Candelaria sólo tienen que buscar dónde quedó el ombligo por donde se introdujo el muñequito y así lo evitan.
¿Adivina a quién le tocaron los tamales este año?
te mando mi cariño y agradecimiento.
un besoReply
Tanvi@Sinfully Spicy
Hello Mely,
Love your beautiful king cake..and the decorations!
TanviReply
Helen
Hi! Quick question, the first mix says mix untill crumbly, but my mix is really wet at this stage because of all the egg! Is the quantity of flour correct?
Thank you ☺️
Reply
Mely Martínez
Hello Helen,
Yes, the quantities are right.Helen
Thanks Mely!
Not sure where I went wrong (maybe eggs too big) as I ended up adding a load of extra flour 🤦🏼♀️! It worked ok, just a bit heavy, but tasted incredible. Going to try again this week because it's so worth it! X
Mely Martínez
Hello Helen,
Did you knead it by hand or using a Kitchen Aid or other machine?Helen
I used a kitchenaid, which works great for conchas and your pan de muerto recipe! Might try again with hand kneading! It was so delicious either way, just a bit heavy (probably because of the extra flour I added!)
Megan
I had the same problem and I used a kitchen aid mixer, then I thought I would start kneading by hand because I thought that was the problem. But no I had to add an insane amount of flour. I’m not sure what I did wrong. The dough needs 3 large eggs, 3 egg yolk and 4 tablespoons of milk?
Mely Martínez
Hello Megan,
Sorry, to hear you are having problems with your dough. The dough is actually very soft, and if it sticks a little bit it is OK. Let it rest for the first resting time, and then form the Bread. DO not add too much flour, because you will end up with hard bread. Many people have made this recipe for years. I hope you get great results with your rosca.
Willew
Thanks for sharing this. It is exactly what I was looking for, came out delicious. I put a link on my blog, too.Reply
Mexico in my kitchen
Hola Prieta,
I am from the north of Mexico and Reyes was just about the Rosca. Until I moved to Central Mexico and the South, I realize how important this celebration is for children in those states.
About your oven, look in the bright side. You will have a new stove! 🙂Saludos,
Mely
Reply
Prieta
This looks very good Mely. One of my childhood's memories that I talk about with my family every Christmas is about Día de Reyes. I remember waking up in the morning of January 6 with a stocking next to my pillow full of colaciones, cacahuates and naranjas. This was what the Reyes brought to me when I was a child. I loved it! And the memory has been with me ever since. I was planing to bake a Rosca de Reyes this year but my oven does not want to cooperate. I haven't been able to light up my oven in the last 5 days, terrible! In the bright side, I might get a new stove with a bigger oven. I will have to try your recipe next year.
Reply
Gloria
Looks really good Mely. Happy New Year!
Reply
NORA
Mely aunque ya tengo tu receta, hoy la he actualizado. Me estoy animando a hacerla.
Besos
Reply
Mexico in my kitchen
Hola Pily,
Esta receta la he hecho ya varios años y el migajon sale muy suave. No, para nada queda seco el pan. Ojala te animes a hacerlo.
Saludos!
Reply
Mexico in my kitchen
Hola Dama, You should try to make it. It really tasty!
Hello Miz Helen,
Thanks for stopping by. I hope you have a great week, too.
Saludos,
Mely
Reply
Pily Guzman
Qué linda foto Mely me encantó que sale hasta atrás si te fijas bien , la caja de chocolate abuelita 🙂
Reply
Jodie
Is the 1/2 cup of flour at the beginning subtracted from the 4 cups? Or is it in addition to it?
Reply
Mely Martínez
Yes, it is part of the 4 cups.
Miz Helen
Your King Cake looks amazing. I really like your recipe. Thank you for sharing and you have a great week!
Reply
La Dama
que deliciosa rosca..ya se me avia olvidado..pero gracias por la receta..la guardara en mi baul.Reply
Ron (Instagram @themessyqook)
There's many ways of making this "Rosca", the reason why I chose this specific Recipe is because it users more egg yolks, and by experience, bread made with egg yolks is richer in flavor, and very spongy. Let me tell you, it did not disappoint. I got ideas from other recipes and I followed this one but added a twist. I made mine stuffed with Nutella and Ferrero Rocher chocolate. I won't take credit for the idea but I will certainly take credit for the execution because this was an awesome addition to the original recipe. If you want to see how it looks like, check it out on my Instagram @themessyqook since I can't post the picture here.Reply
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