Our Rosca de Reyes recipe is a traditional Mexican sweet bread enjoyed on Three Kings' Day, January 6. This festive wreath is decorated with candied fruits and nuts and hides a small figurine, bringing good luck to the person who finds it.
Why You'll Love This Rosca De Reyes Cake
This Rosca de Reyes recipe is a delightful holiday tradition that combines beautiful presentation with delicious flavor. The rich, buttery dough, flavored with orange zest and spices, is braided into a festive wreath shape and adorned with candied fruits and nuts.
The hidden surprise of a baby Jesus figurine adds an element of excitement and tradition to this special treat.
- Festive Tradition: This bread wreath is a beloved part of Mexican holiday traditions.
- Beautiful Presentation: The wreath shape and colorful decorations make it a visually appealing treat.
- Delicious Flavor: The rich, enriched dough is flavored with orange rind and almond extract, making it a delicious dessert.
- Customizable: The decorations are customizable, to include sugar dough paste, guava paste, green and red candied cherries, and slivered nuts. You'll find may variations in decorating Rosca de Reyes from simple to elaborate!
Ingredients Overview
You can use ordinary all-purpose flour, or for an even more fluffy texture, bread flour. The remaining ingredients are typical pantry ingredients (butter, sugar, eggs, milk, yeast), with the exception of the choice of decoration.
You can decorate simply with toasted slivered almonds and candied cherries, or get more elaborate with slices of colored guava paste, sugar dough paste, and candied fruits and nuts. Don't forget to tuck a baby Jesus into the wreath before serving.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make A Three Kings Rosca De Reyes Wreath
Prepare the orange and almond flavored enriched dough and let it proof until doubled. Roll out into either one or two rectangles and sprinkle with cinnamon sugar, chopped candied fruits, and chopped nuts. Roll up, shape into a wreath. Score cuts along the outside and brush with egg. Bake until golden brown.
Once baked and cooled, tuck and hide the baby Jesus into the wreath. Decorate with glaze and sprinkle with toasted slivered almonds. Last, place the candied cherries into the sugar glaze on the top.
Step 1: 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.
Step 2: 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 3: Stir and let the butter completely melt, allow the mixture to cool down to lukewarm.
Step 4: 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.
Step 5: 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 6: 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.
Pro Tip
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 15x9 inch rectangles. Bake 22 to 25 minutes.
Step 7: 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.
Mix the 2 tablespoons sugar and the cinnamon and sprinkle over the butter dough surface. Follow with the chopped pecans and golden raisins.
Step 8: 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.
Step 9: 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).
Step 10: 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.
Step 11: 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.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.
Step 12: 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.
Pro Tip
Don't bake the wreath bread with the plastic Baby Jesus inside the bread, as it will melt.
Serving Suggestions
This Rosca de Reyes is traditionally enjoyed on Three Kings' Day (Jan 6) with a cup of hot chocolate or coffee. The lucky adult who finds the hidden baby Jesus figurine in their slice of bread is responsible for hosting a tamalada (tamale making party) on February 2nd, Candelaria Day.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- You can use lemon zest instead of the orange zest if you prefer.
- Fill the bread with chocolate chips instead of cinnamon sugar and dried fruit.
- Instead of an almond flavored glaze, use a lemon or orange glaze.
Tips for Success
Helpful tips to help you when making this recipe:
- Use warm liquids to activate the yeast.
- Kneading the dough develops gluten, which contributes to the bread's structure.
- Don't bake the baby Jesus!
- Cool completely before glazing and decorating.
Storage Options
Here is how I store leftovers when making this recipe:
- Store the bread in an airtight container at room temperature for up to 3 days.
- Wrap the bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely before serving.
Related Recipes
- Tsoureki Bread with Red Easter Eggs
- Italian Panettone (Christmas Bread)
- Russian Easter Bread (Kulich)
Frequently Asked Questions
Rosca de Reyes is a traditional sweet bread shaped like a crown, decorated with candied fruit to represent the jewels, and symbolizes the crown of the Three Wise Men who visited baby Jesus.
A small figurine, often representing baby Jesus, is hidden inside the bread. The person who finds it in their slice is traditionally expected to host a celebration on Día de la Candelaria (Candlemas Day) on February 2.
Traditional Rosca de Reyes has a soft, sweet dough often flavored with citrus zest like orange or lemon, and sometimes includes hints of cinnamon or vanilla.
The bread is typically decorated with colorful candied fruits, citrus peels, and sliced almonds to resemble the "jewels" on a royal crown.
Yeast Bread Recipes
Get the Recipe!
Rosca de Reyes Wreath Bread
Ingredients
For The Dough
- ½ cup water heated to 105 - 110 ℉
- 2¼ teaspoon dry active yeast 1 envelope
- ⅔ cup milk
- 6 tablespoons Butter
- 3 ½ cups all-purpose flour divided
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon orange zest
For The Filling
- 2 tablespoons butter melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon ground
- ½ cup chopped pecans
- ¾ cup golden raisins
For the Egg Wash
- 1 egg beaten for egg wash
- 1 teaspoon water
For The Glaze and Decorations
- 1 cup powdered sugar sifted
- 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
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
- Using a stand mixer or bread dough mixer, combine the milk mixture with half the flour, the sugar, eggs, the proofed yeast mixture, salt, vanilla and almond extracts, and the orange zest and mix until flour combined completely for a sticky dough.1 ¾ cups all-purpose flour, ⅓ cup granulated sugar, 2 large eggs , 1 teaspoon salt, 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.1 ¾ cups all-purpose flour
- 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 ground, 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
Glaze and Decoration
- 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 or more if you want each child to get one
- 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.1 cup powdered sugar, ¼ teaspoon almond extract , 1 tablespoon milk
- 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.8 candied cherries , 2 tablespoon slivered almonds
Notes
- Use warm liquids to activate the yeast.
- Kneading the dough develops gluten, which contributes to the bread's structure.
- Don't bake the baby Jesus!
- Cool completely before glazing and decorating.
Kelly says
My family loved this!