Go Back
Rosca de Reyes ring bread topped with candied fruit, quince paste, figs, and orange zest in red, green, and amber tones.

Rosca de Reyes with candied fruit and quince paste

A golden, ring-shaped rosca de reyes topped with quince paste, figs, and candied fruit. This traditional sweet bread takes 235 minutes total and serves 12.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours 55 minutes
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour 480 g
  • 1/3 cup granulated sugar 67 g
  • 1 packet active dry yeast 11 g
  • 4 large eggs
  • 1/2 cup warm milk 120 ml
  • 1/2 cup unsalted butter 113 g, softened
  • Zest of 1 orange
  • 1 tbsp orange blossom water 15 ml
  • 1/2 tsp salt 3 g
  • For decoration: quince paste (ate) or candied fruit, figs, sugar, and small figurines

Method
 

  1. Stir the yeast into the warm milk along with a pinch of the sugar; allow it to foam for 10 minutes.
  2. In a large bowl, mix together the dry ingredients. Incorporate the eggs, the yeast mixture, the softened butter, the orange zest, and the orange blossom water. Knead for 10 to 15 minutes until the dough is elastic and smooth.
  3. Cover the dough and let it rise for 1.5 to 2 hours, until doubled in volume.
  4. Form the dough into a long strip and bring the ends together to create a ring (rosca) on a baking sheet. Tuck the figurines beneath the dough.
  5. Adorn the ring with strips of sugar paste, quince paste, figs, and sugar.
  6. Allow the decorated ring to rise for another 45 minutes. Bake at 350°F (175°C) for 25 to 30 minutes, until golden brown.