Rosca de Reyes (Three Kings Bread)


 

  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons bread flour

Dough:

  • 1/2 cup warm water (110° to 115°F)
  • 4-1/2 to 5 cups bread flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 3 large eggs, room temperature, beaten
  • 1/2 cup butter, softened
  • 4 teaspoons grated orange zest
  • 1/2 cup dried cranberries

Streusel:

  • 1/4 butter, softened
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 ounce semisweet chocolate, grated

Egg Wash:

  • 1 large egg, room temperature
  • 2 tablespoons whole milk
  • 2 tablespoons green candied cherries
  • 1/2 cup guava or quince paste

Make the tangzhong

In a small saucepan, make the tangzhong, a water roux, by combining water, whole milk and bread flour. Cook over medium heat until thickened, about two to three minutes. Transfer to the bowl of a stand mixer and let cool.

Make the dough

Add 1/2 cup warm water to the water roux and mix with a dough hook on low until combined. Add 4 cups flour, plus the sugar, salt, yeast, eggs, butter and orange zest. Knead until smooth and elastic, about six to eight minutes, adding more flour as needed. Mix in cranberries.

Place dough ball in a greased bowl, turning once to grease the top and sides. Cover with a towel and let rise in a warm place until doubled, about 1-1/2 hours.

Shape dough

Punch down dough. Turn onto a lightly floured surface. Roll dough into a long rope, pinching the ends together to form a large oval. Place on a parchment lined baking sheet. Cover again and let rise in a warm place until almost doubled, about 1 hour.

Make the streusel

Meanwhile make the streusel. In a large bowl, beat the butter, chocolate, flour, sugar and vanilla until combined, to make a chocolate dough. Roll this dough between two pieces of waxed paper into a rectangle. Use a knife or pizza cutter to cut it into 1 inch strips.

Decorate and bake

Preheat oven to 350°F.

In a small bowl, whisk egg and milk and brush mixture over risen dough. Decorate the oval with strips of the chocolate streusel mixture and candied fruit, laying strips of guava paste over the ring and dotting with cherries.

Bake until golden brown, 25 to 30 minutes. Cool slightly, slice and serve.


ENJOY YOUR MEAL

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