Rosca de reyes (mexican kings' bread ring)

3 servings

Ingredients

Quantity Ingredient
⅔ cup Milk, scalded
⅓ cup Sugar
1 teaspoon Salt
½ cup Soft butter
2 Cakes yeast, dissolved in:
2 tablespoons Warm water
5 mediums Eggs
4 cups To 4 1/2 cups flour
2 cups Candied fruits
OR
1 cup EACH candied fruits and nuts

Directions

"In Mexico, Twelfth Night, the Twelfth day after Christmas, is always a festive occasion. This bread, also called Three Kings' Bread, is a must. A small china doll is always placed in the dough before baking, and whoever gets the doll must give a party on Candlemas Day (Feb.

2)."

Pour the scalded milk over the sugar, salt, and butter. Stir to melt the butter. When cooled add the dissolved yeast. Beat in the eggs and then the flour, using enough to make a soft but not sticky dough.

Knead lightly and then roll the dough out on a floured board. Spread the candied fruits or fruits and nuts over the dough. Fold the dough over and work the fruits and nuts into the dough. Place in a large bowl, brush with butter, cover, and let rise until doubled. Now turn the dough out onto a floured board and shape into a long roll. Pinch the ends together to form a rind and carefully place on a buttered cookie sheet or in a large buttered ring mold. Cover and let dough rise until almost doubled. Bake in a 375 F. oven 30 to 45 minutes, or until done. Cool the loaves and frost with a powdered-sugar frosting.

Decorate with candied fruit and nuts. Note: If desired, increase milk to 1 cup and use only 3 eggs Driekonigenbrood (Dutch Kings' Bread) Follow above recipe, omitting the fruits and nuts. Add one whole almond to the dough. Let the dough rise once, then punch down and shape into a round loaf, not a ring. Place on a buttered cookie sheet or in a round deep buttered cake pan. Let rise and bake in a 425 oven for 10 minutes, then reduce heat to 350 and bake about 45 minutes longer. Frost the cake and decorate with almond halves and candied fruits.

From: A World of Breads Shared By: Pat Stockett Submitted By PAT STOCKETT On 09-21-95

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