Mexican Kings Cake
Submitted by oherrera19
Mexican Kings Cake (Rosca de Reyes), a yeast-risen Epiphany bread scented with orange flower water, studded with raisins and pecans, and hiding a lucky bean inside. Soft, sweet, and crowned with confectioners’ icing.
YIELD
1 cakePREP
20 minCOOK
45 minREADY
1 hrsRosca de Reyes is the Mexican version of the Three Kings Cake, baked every January 6th to celebrate Epiphany. The ring or oval shape is a nod to a king’s crown, and the hidden bean (or small figurine) inside picks the lucky person who hosts the next party on Candlemas.
The dough is enriched with butter, eggs, and warm milk, which gives it that soft, tender crumb you want from a holiday bread. What sets it apart from brioche or challah is the splash of orange flower water, a floral perfume that smells like warm citrus groves the moment the bread hits the oven.
Knead until smooth and elastic, about 8 minutes by hand, then let it double slowly in a warm kitchen. Tucking the bean in before the second rise is key to the tradition, just warn your guests before they bite down.
Chef Tips
- Warm the milk and water to roughly 105°F (40°C), any hotter and the yeast will stall out.
- Add flour gradually at the end, the dough should be soft and slightly tacky, not dry or stiff.
- For the classic ring shape, form the dough into a log and pinch the ends together firmly, it can split during baking if the seal is weak.
- Frost while the loaf is still warm so the icing settles into a smooth glaze instead of sitting on top.
- If you can’t find orange flower water, 2 teaspoons of fresh orange zest plus a splash of vanilla is a close substitute.
Variations
- Decorate the top with candied figs, quince paste, or strips of candied orange peel in the traditional style.
- Add a teaspoon of ground anise seed for a more aromatic, festive finish.
- Swap raisins for dried cranberries or chopped candied cherries for pops of color.
Ingredients
Directions
Combine yeast and water in a small bowl, stirring until dissolved and set aside.
In a large mixing bowl, combine the milk, sugar and butter stirring until dissolved.
Add the salt, grated rind, eggs, orange flower water and yeast mixture and blend thoroughly.
Beat in 3 cups of flour to make a smooth batter.
Add the raisins pecans and sufficient flour to make a soft dough.
Turn on a floured board and knead 8 minutes or until smooth.
Round into a ball and place in a warm buttered bow, turning to coat top.
Cover loosely with plastic wrap and towel and let rise until doubled.
The coffee cake may be formed in two different shapes; free form round loaves or molded rings.
Punch down the dough and divide in half.
Knead the bean or beans (which will bring good luck to the person or persons who receive the slice) into one or both halves.
Round into loaves and place on a buttered baking sheet.
Cover and let rise until doubled about 1 hour.
Preheat the oven to 375℉ (190℃) bake the loaves 55 minutes.
Let loaves cool on wire racks and frost with confectioners’ icing while warm.
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