Rosca de Reyes (Three Kings Cake) is a traditional Mexican sweet bread, typically enjoyed on Three Kings' Day (January 6th). This festive Epiphany holiday bread wreath is decorated with candied fruits and traditionally hides a small baby Jesus figurine. Whoever finds it receives good luck.
Traditionally, a small baby Jesus figurine is tucked into the Rosca de Reyes before serving. Add the plastic figurine after baking so it does not melt. Whoever finds it in their slice traditionally hosts the February 2 Día de la Candelaria celebration, often with tamales.
Why You'll Love This Rosca de Reyes Recipe
This Rosca de Reyes recipe is a great choice for celebrating Epiphany. It creates a visually appealing and flavorful bread that's perfect for sharing. The inclusion of a hidden figurine makes for a memorable and traditional experience.
- Festive Epiphany Centerpiece: Its beautiful wreath shape adorned with candied fruits makes it a stunning addition to any holiday table.
- Delicious Flavor Profile: The rich, buttery dough, subtly flavored with orange zest and spices, offers a comforting and unique taste.
- Joyful Tradition: The hidden baby Jesus figurine adds a fun, traditional element that brings excitement to the celebration.
Ingredients Overview
For the dough, use all-purpose flour or bread flour, along with butter, sugar, eggs, milk, and yeast. Traditional Rosca de Reyes decorations often include acitron and candied fruit.
Since the biznaga cactus, the traditional source of acitron used on Rosca de Reyes, is now endangered, bakers now use other decorations instead. Candied citrus peel, candied watermelon rind, quince paste, guava paste, cherries, and nuts are all common options.
For this wreath, I use red and green candied watermelon rind as a substitute for acitron, along with candied cherries and cookie paste topping.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Rosca De Reyes
Prepare the enriched dough, then proof until doubled. Roll it into a rectangle, sprinkle with cinnamon sugar, raisins and nuts. Roll up the dough, shape it into a wreath, and decorate with strips of cookie paste and candied fruit. After baking, hide the baby Jesus figurine inside.
Follow along with the step by step photo guide below:
Step 1: Sprinkle the packet (2¼ tbsp) of dry active yeast on top and stir with a small whisk until blended.
Step 2: Let sit for 10 to 15 minutes, or until it starts to get foamy on the surface.
Step 3: Add the milk and the butter, sugar, and salt to a medium microwave safe bowl and warm in 30 second intervals in the microwave until the butter is almost melted.
Step 4: Stir and let the butter completely melt, allow the mixture to cool down to lukewarm.
Step 5: Using a stand mixer or bread dough mixer, combine the milk mixture with 1 cup of flour, 2 eggs, the proofed yeast mixture, vanilla and almond extracts, and the orange zest.
Step 6: Mix the ingredients until the flour is combined completely for a sticky dough.
Step 7: Add the remaining flour and continue to mix to make a soft dough. Knead the dough by hand on lightly floured surface 8 to 10 minutes or in the stand mixer or dough mixer until smooth and elastic, about 8 minutes.
Step 8: Transfer the dough to a oiled bowl, turning to coat all surfaces of the dough ball. Cover with oiled plastic wrap or a cloth, and let dough rise in a warm place 1 to 1 ½ hours, or till double.
Step 9: Punch the dough down and turn out on lightly floured surface. Using a rolling pin, roll the dough to a 24x12-inch rectangle. Brush with the melted butter.
Step 10: Mix the 2 tablespoons sugar and the cinnamon and sprinkle over the butter dough surface. Follow with the chopped pecans and golden raisins.
Pro Tip - Mini Wreath Option
For Mini Wreaths - You can make two smaller size wreaths, or one large wreath. If making two smaller wreaths, divide the dough ball in two and roll each out to smaller rectangles before filling and baking. Bake these smaller wreaths at the same temperature, but for only 22 to 25 minutes.
Step 11: Starting from the long end of the dough, tightly roll up. Bring the dough ends together to form a wreath. Place the wreath seam side down on a parchment covered large baking sheet.
Cover and let rise until nearly doubled (about 30 to 40 minutes).
Step 12: When the wreath has finished rising, whisk the remaining egg with a teaspoon of water and brush lightly over the surface of the wreath.
Preheat your oven to 375℉ while the wreath is rising.
Pro Tip
Wait until the rosca has cooled, then tuck the baby Jesus figurine (more than one is common when there are several young children) into the underside or a hidden spot in the wreath. Do not bake the plastic figurine inside the dough.
Step 13: Arrange first the sugar paste rectangles. Then, add the candied fruits in the spaces between the sugar paste decorations.
Step 14: When finished baking, cool on a wire rack. Using a small butter knife make a slit to tuck in and hide the baby Jesus figurine (or several - it's ok to use one for each child).
Serving Suggestions
Rosca de Reyes is wonderful enjoyed on its own, or traditionally with Mexican hot chocolate. It's a favorite treat at family holiday spreads alongside savory dishes like chicken enchilada casserole, negro mole with turkey breast, or a pork pozole verde.
Substitutions and Variations
Here are a few delicious variations when making this recipe.
- Citrus Zest: While orange zest is traditional, you can experiment with other citrus zests like lemon or lime to subtly alter the aromatic profile of the dough.
- Filling Options: For a richer bread, consider adding a sweet filling. A thin layer of cream cheese frosting, almond paste, or even a fruit preserve could be spread on the dough before rolling or shaping.
- Layer Option: Many slice the rosca horizontally and add a fluffy frosting or filling sandwiched between the two layers.
Tips for Success
Here are a few tips for making this bread wreath recipe:
- Proof Dough in a Warm Spot: Ensure your dough proofs in a warm, draft-free environment. This is crucial for the yeast to activate properly and for the dough to double in size, resulting in a light and airy texture.
- Don't Over-Flour When Rolling: When rolling out the dough, use just enough flour to prevent sticking. Too much extra flour can make the dough tough and dry, impacting the final texture of your Rosca.
- Secure the Wreath Shape: When forming the dough into a wreath, make sure the ends are securely pinched together. This prevents the wreath from separating during baking and helps maintain its festive shape.
- Brush with Egg Wash: Don't skip the egg wash before baking. It gives the Rosca de Reyes its beautiful golden-brown color and a lovely sheen, making the candied fruit and sugar decorations stand out.
- Hide the Figurine After Baking: For safety and tradition, remember to hide the baby Jesus figurine after the bread has baked and cooled slightly. This prevents it from melting or burning and makes it a true surprise.
Storage Options
Some recommended storage options for this recipe are:
- Room Temperature (Short-Term): Once completely cooled, store the Rosca de Reyes tightly wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days. This helps maintain its freshness and prevents it from drying out.
- Refrigeration: While possible, refrigeration can dry out the bread. If you must refrigerate, wrap it very tightly in plastic wrap and then in foil, storing for up to 5-7 days. Allow it to come to room temperature before reheating for best results.
- Freezing: Rosca de Reyes freezes well. Wrap the cooled bread tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. For individual slices, wrap them separately for easier thawing.
- Reheating: For a warm, soft texture, place slices or the whole Rosca (unwrapped) in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through.
Related Recipe
- Pan de Muertos (Day of the Dead Bread)
- Mantecadas with Orange Zest
- Authentic Mexican Churros Recipe
- Ponche
Frequently Asked Questions
Active dry yeast or instant yeast will both work. If using active dry, make sure to activate it in warm milk first. If using instant, you can mix it directly with the dry ingredients.
A mix of brightly colored candied fruits like papaya, figs, orange peel, and cherries is traditional. You can often find "candied fruit mix" specifically for holiday baking.
The baby Jesus figurine symbolizes the Three Wise Men's search for the baby Jesus.
While traditional, you can use a clean, oven-safe bean, an almond, or another small, heat-resistant token as the hidden surprise.
Mexican Recipes
Get The Recipe!
Rosca De Reyes Cake (Three Kings Cake)
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Baby Jesus Dolls
Ingredients
For The Dough
- ½ cup water heated to 105 - 110 ℉
- 2¼ teaspoon dry active yeast 1 envelope
- 3 ½ cups all-purpose flour divided
- ⅔ cup milk
- 6 tablespoons Butter
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs reserve one for egg wash
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon orange zest from 1 orange
For The Filling
- 2 tablespoons butter melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon ground
- ½ cup chopped pecans
- ¾ cup golden raisins
For The Glaze and Decorations
- 1 cup sifted powdered sugar
- 1 plastic baby Jesus doll or more if you want each child to get one
- ¼ teaspoon almond extract or orange extract
- 1 tablespoon Milk more or less as needed
- 8 Candied Cherries whole
- 2 tablespoon Slivered Almonds toasted
For the Egg Wash
- 1 egg beaten for egg wash
- 1 teaspoon water
Instructions
- Sprinkle the packet (2¼ tbsp) of dry active yeast on top and stir with a small whisk until blended. Whisk in 1 teaspoon of the flour and let sit for 10 to 15 minutes, or until it starts to get foamy on the surface.½ cup water, 2¼ teaspoon dry active yeast
- Add the milk and the butter, sugar, and salt to a medium microwave safe bowl and warm in 30 second intervals in the microwave until the butter is almost melted. Stir and let the butter completely melt, allow the mixture to cool down to lukewarm.NOTE: You only need about 1 to 1½ minutes, the heat from the warm milk will melt the butter as it sits cooling.⅔ cup milk, 6 tablespoons Butter, ⅓ cup granulated sugar, 1 teaspoon salt
- Using a stand mixer or bread dough mixer, combine the milk mixture with 1 cup of flour, 2 eggs, the proofed yeast mixture, vanilla and almond extracts, and the orange zest and mix until flour combined completely for a sticky dough.3 ½ cups all-purpose flour, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 2 tablespoon orange zest
- Add the remaining flour and continue to mix to make a soft dough. Knead the dough by hand on lightly floured surface 8 to 10 minutes or in the stand mixer or dough mixer until smooth and elastic, about 8 minutes.
- Transfer the dough to a oiled bowl, turning to coat all surfaces of the dough ball. Cover with oiled plastic wrap or a cloth, and let dough rise in a warm place 1 to 1 ½ hours, or till double.
- Punch the dough down and turn out on lightly floured surface. Using a rolling pin, roll the dough to a 24x12-inch rectangle. Brush with the melted butter.2 tablespoons butter
- Mix the 2 tablespoons sugar and the cinnamon and sprinkle over the butter dough surface. Follow with the chopped pecans and golden raisins.2 tablespoons sugar, 1 teaspoon cinnamon, ½ cup chopped pecans, ¾ cup golden raisins
- Starting from the LONG END of the dough, tightly roll up. Bring the dough ends together to form a wreath. You can dampen the dough ends with water so that pinching and securing the ends is easier.
- Place the wreath seam side down on a parchment covered large baking sheet.
- Press the wreath down to flatten/widen it a little. Using a sharp knife, cut slashes around the perimeter of the wreath about 2 to 3 inches apart, about ½ way into the width of the wreath. Cover and let rise until nearly doubled (about 30 to 40 minutes).
- While the wreath is rising, preheat your oven to 375℉, and set the baking rack to the center of the oven.
- When the wreath has finished rising, whisk the remaining egg with a teaspoon of water and brush lightly over the surface of the wreath. Bake 25 to 30 minutes or until golden brown. Cool completely on wire rack.1 egg, 1 teaspoon water
- Using a small butter knife, look for a spot in one of the wreath slits to tuck in and hide the plastic baby Jesus doll. Press it in gently so it's not visible.NOTE: DO NOT BAKE THE WREATH WITH THE PLASTIC DOLL INSIDE THE WREATH, as it will melt.1 plastic baby Jesus doll
Glaze and Decoration
- Combine the powdered sugar, almond or orange extract, and enough milk to make a medium consistency glaze. It needs to have a little flow, but not be stiff. Drizzle the glaze over the cooled wreath. Sprinkle some toasted slivered almonds over the wet glaze, and secure the red and green candied cherries in intervals around the top surface of the wreath.1 cup sifted powdered sugar, ¼ teaspoon almond extract, 1 tablespoon Milk, 8 Candied Cherries, 2 tablespoon Slivered Almonds
Notes
- Proof Dough in a Warm Spot: Ensure your dough proofs in a warm, draft-free environment. This is crucial for the yeast to activate properly and for the dough to double in size, resulting in a light and airy texture.
- Don't Over-Flour When Rolling: When rolling out the dough, use just enough flour to prevent sticking. Too much extra flour can make the dough tough and dry, impacting the final texture of your Rosca.
- Secure the Wreath Shape: When forming the dough into a wreath, make sure the ends are securely pinched together. This prevents the wreath from separating during baking and helps maintain its festive shape.
- Brush with Egg Wash: Don't skip the egg wash before baking. It gives the Rosca de Reyes its beautiful golden-brown color and a lovely sheen, making the candied fruit and sugar decorations stand out.
- Hide the Figurine After Baking: For safety and tradition, remember to hide the baby Jesus figurine after the bread has baked and cooled slightly. This prevents it from melting or burning and makes it a true surprise.
Nutrition
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Kelly Bloom says
This is a nice and easy version of a Rosca De Reyes, even a beginner will be successful!