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Rosca de
Reyes
Served in Mexico on Twelfth Night
1 packet yeast
1/4 cup
lukewarm milk
3-1/2 cups all-purpose flour
3/4 cups granulated sugar
7
eggs
1/3 cup melted butter
dash of salt
2 teaspoons cinnamon
1/4
teaspoon aniseed
1/2 cup raisins
1 teaspoon vanilla
1/4 cup chopped
candied figs
1/4 cup chopped candied orange
1/4 cup chopped candied
lemon
1/4 cup chopped candied cherries
1/4 cup chopped candied citron
1
egg, beaten
granulated sugar
Dissolve yeast in five tablespoons
lukewarm milk and let sit five minutes.
Add the flour, sugar, eggs, melted
butter, the remaining milk, salt, cinnamon, aniseed, raisins and vanilla.
Combine and knead into a ball.
Grease dough with some butter set rest and
rise until the dough doubles in size, about 2-1/2 hours.
Grease a baking
sheet.
Punch down dough and knead until soft and pliable.
Now form dough
into a ring or "rosca".
Insert the baby figurine.
Place the dough ring on
baking sheet.
Decorate the top with the candied fruit.
Let the dough rise
again until doubled.
Preheat oven to 360°F.
Brush with the beaten egg and
sprinkle with granulated sugar.
Bake 40 minutes or until done.
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