ROSCA DE REYES
Courtesy of Rocio Diaz Patino
While Rosca de Reyes is always made on Epiphany, many families make it for other special occasions as well. The following recipe is from my friend Rocio. She baked the bread for Candelaria and served it with steaming mugs of hot chocolate made from locally grown cocoa nibs. I begged her for her recipe so that I could share it with you. She is such a good cook that some days it appears that she feeds her entire neighborhood. I think you will enjoy her version of this wonderful bread.
Ingredients:
Bread
- 1 package dry yeast
- 1/2 cup lukewarm water
- 3 to 4 cups unbleached flour, divided
- 1/4 pound (1 cube) unsalted butter, melted
- 1/4 cup sugar
- 4 egg yolks, beaten
- 2 eggs, beaten
- 1 cup condensed milk
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 to 2 cups of the fruit and nuts, chopped, such as citron, dried figs, candied cherries, raisins, nuts, or prunes
- Small porcelain doll (optional)
Pasta
- 1 hand-full butter
- 2 hands-full flour
- 1 hand-full sugar
- 1 egg yolk
Alternate Topping
- 3 tablespoons heavy cream
- 1 cup sifted confectioners' sugar
- Additional fruits for decorating bread
Instructions:
Combine the yeast with the water and add 1/2 cup of flour. Mix well and gather into a ball. Allow the mixture to rise for 30 minutes or until doubled in size.
Mix the butter, sugar, eggs, milk, salt, and vanilla together.
Gradually add the yeast mixture and candied fruits. Add the remaining flour a little at a time. Turn the dough onto a floured board and knead 10 minutes or until smooth and elastic. Place in a greased bowl and let rise for 2 hours or until doubled in size
Punch the dough down and let it rest for 5 minutes. Shape the dough into a ring or braid or twist bread, shape into a ring, and place on a greased baking sheet. If you want to include the doll, now’s the time to tuck it into the wreath of bread. Allow the dough to rise for 1 to 2 hours or until double in size.
Mix the pasta with a fork until smooth. Paint the pasta over the bread with a brush or knife. Adorn the bread with additional candied cherries or almonds if desired.
Bake at 350 degrees for 25 to 30 minutes or until browned. Remove and cool slightly.
Alternate topping: Combine the cream and sugar and mix to form a thick icing. Spread over the cooled ring, allowing it to drip down the sides. Garnish with the candied fruit.
I am a great fan of risotto. I love the creamy texture of the rice, which acts as a perfect foil for lots of fresh vegetables. As this is the time of year for warm, comforting foods in the northern latitudes, I thought you might enjoy a recipe for risotto with butternut squash. Other winter squash can be used, or you can substitute greens, carrots, peas, mushrooms, or seafood instead. The vanilla brings up the sweetness of the vegetables, giving the finished dish a lovely, rich flavor.
