How To Make Rosca De Reyes Three Kings Cake
Song:
Dont Worry (Future Bass)-Ikson
In todays video, we will be making a Rosca De Reyes also known as a Three Kings Cake, this recipe takes about 3 hours to make and is Vegetarian friendly. It can easily be Vegan friendly if you use a vegan friendly baking substitutes for eggs and butter.
Roscón de Reyes recipe: how to make the Spanish Christmas Cake in no-time!
Roscón means “cake in the shape of a crown” and de reyes means “kings”, which gives us “crown of the kings”.
All over Spain, it is not usually Santa who makes the children’s eyes shine by offering gifts, but it is rather the Magi, to whom all the Spanish children write their letters of wishes.Here's how to make roscòn at home:
INGREDIENTS
240 ml (1 cup) warm milk;
25g (2 1/2 tbsp) fresh yeast;
150 g (¾ cup) sugar;
800g (6 ½ cup) all-purpose flour;
2 eggs;
80g (⅓ cup) butter, soft;
a pinch of salt;
6 chocolate bars;
½ tsp vanilla powder;
300ml (1 ⅓ cup) cream;
500g (2 cups) mascarpone;
3 tbsp (80 g) hazelnut paste;
13 chocolate bars;
60ml (¼ cup) milk;
Chocolate eggs;
Chopped hazelnut.
METHOD
Whisk warm milk with ⅓ of the sugar and crumbled yeast.
Add eggs and whisk to combine.
Mix liquids with flour, vanilla, salt and butter. Knead until smooth dough forms.
Chop 6 chocolate bars and work them into the dough.
Place the dough into a bowl, cover and set aside for 1 hour.
Form the dough into a donut on a piece of baking paper, brush with egg wash and bake at 180C/350F for 60 minutes. Let cool down.
Beat cream until stiff peaks form, add mascarpone and hazelnut. Stir until smooth.
Spread cream between two halves of the donut.
Melt 13 chocolate bars with ¼ cup of hot milk.
Pour melted chocolate on top and decorate with chocolate eggs and chopped hazelnuts.
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Rosca De Reyes - Mexican Sweet Bread for Kings Day!
Learn how to make Rosca de Reyes, a sweet yeast bread with a delightful orange flavor, topped with cherries, apricots, and almonds. Also known as Three Kings Bread, this special treat is traditionally enjoyed in Mexico on January 6th to celebrate Kings Day.
Get the recipe:
Roscon de Reyes (King cake) - recipe
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The Roscon de Reyes is the traditional Spanish king cake that is eaten on the day of the arrival of the Three Wise Men and usually hides little toys for kids! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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The three wise men must have been very hungry after all that wandering... that's why in Spain they make the Roscon de Reyes, a delicious king cake that hides little toys for kids, or a black or white bean: whoever finds it has to pay the next roscon... let's see how to make it!
Roscon de Reyes
(for 12 servings)
• 4 1/3 cups (600 g) of cake flour + as needed for the pastry board
• ½ oz (15 g) of fresh yeast or ½ tbsp (5 g) of active dry yeast
• ½ cup (100 g) of softened butter
• 2/3 cup (130 g) of white sugar
• just under 1 cup (220 ml) of slightly warm milk
• 2 medium eggs
• the grated zest of 1 orange
• 1 pinch of salt
For garnishing
• 2 tbsp of heavy cream
• 1 egg yolk
• ½ oz (15 g) of candied fruit
• powdered sugar, to taste
First of all, crumble the fresh yeast into a small bowl... add a little milk... stir to dissolve... and set aside. Now put the sifted flour in the bowl of a stand mixer... then break 2 eggs into a large bowl... add the sugar... and beat with an electric beater until nice and frothy. That's it... now turn on the mixer... at a medium speed... and beat in the yeast mixture... the remaining milk... and the egg and sugar mixture. Once the ingredients have come together, replace the paddle with the dough hook. It's time to add the rest of the ingredients, but before that replace the paddle attachment with the dough hook. Turn it on again... and beat in the grated orange zest... the salt and, lastly, the softened butter, one piece at a time... don't add more butter until the previous addition has been incorporated.
Well, the dough is ready, adding all the butter took about 15-20 minutes, as you can see it's wrapped around the hook, so it's kneaded to perfection. Now remove the dough from the hook, place on a work surface and knead briefly to form a ball of dough. So dust with just a little flour, as you can see it's nice and elastic, and not sticky at all... then bring the dough together into a ball in this way, place in a bowl, cover with cling film and let it rise for about 4 hours, until doubled in size, in a warm place free from drafts... here we are.
This is the risen dough, now turn it out onto a work surface... knead briefly... then shape into a ring, so punch a hole in the centre... stretch it out in this way... then place on a baking tray, lined with parchment paper... brush with an egg yolk, that has been beaten with 2 tablespoons of cream... then decorate with the candied fruit. Start with the cherries... perhaps push down a bit so they won't fall off... the citron... inwards rather than outwards, to prevent it from falling off when the cake is rising... then let it rise for at least 2 hours in a warm place, like the turned off oven with the light on. Until doubled in volume, of course.
And here's our beautiful risen cake, now I'll add the candied orange peel, without pushing down or it will deflate, that is my favourite, then bake the king cake in a static oven at 350°F (180°C) for at least 30 minutes.
The Roscon de Reyes is ready, sprinkle with powdered sugar, then all you have to do is wait for the magi and their presents, I did my best to draw them here... see you next videorecipe!
How To Make Rosca de Reyes | Beautifully Ornate Mexican Christmas Bread Recipe
Rosca de reyes is a Mexican Christmas bread filled with candied peel and mixed dried fruit, and ornately decorated with nuts and cherries. There are various versions, and they are not just exclusive to Mexico. Many Spanish speaking countries have them on celebrations. For me it is one of the most beautifully decorated breads I have ever seen or made. While it might look difficult, it is not. If you have ever made cinnamon buns, then you will feel right at home making this.
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