Rosca de Reyes

Rosca de Reyes


This is a great holiday bread shaped in a wreath, with a small Jesus figurine baked right in. While eating the bread, the person who gets the figurine has

to provide the tamales for the next party, however everyone else tends to help anyway.

1/3 cup warm water
1 packet of yeast
4 cups flour
1 cup sugar
4 large eggs, beaten
3/4 cup butter, room temperature
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon anise seed
4 teaspoons vanilla extract
A small figurine or toy
Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange,lemon, mango or cherries)
1 egg beaten (egg wash)
1/3 cup sugar (topping)

Sprinkle the yeast on the surface of the water and let it sit for 10 minutes.

In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead

the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.

Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can

make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert

the toy by pushing it up through the bottom. Smooth out any lumps or tears.



Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and

bake for approximately 45 minutes at 350 degrees.