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Rosca de Reyes Recipe Easy Homemade Rosca with Candied Fruit and Sugar

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A traditional Mexican sweet bread featuring soft, airy dough topped with colorful candied fruits and coarse sugar, perfect for celebrations and family gatherings.

Ingredients

Scale
  • 3¼ cups (410 g) all-purpose flour, sifted
  • ½ cup (100 g) granulated sugar
  • 2¼ tsp (7 g) active dry yeast (one packet)
  • ½ tsp salt
  • ½ cup (120 ml) whole milk, warm (about 110°F/43°C)
  • ¼ cup (60 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • ½ tsp ground anise seed (optional)
  • 1 cup mixed candied fruit (such as figs, cherries, citrus peels, and pineapple)
  • ¼ cup (50 g) coarse sugar (for sprinkling)
  • 1 egg, beaten (for egg wash)
  • Optional: A small plastic baby figurine or dried bean (traditional “hidden” surprise)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (120 ml) with 1 teaspoon sugar and the active dry yeast (7 g). Stir gently and let it sit for 5-10 minutes until foamy and bubbly.
  2. Mix dry ingredients: In a large bowl, whisk together the sifted flour (410 g), remaining sugar (about 99 g), salt (½ tsp), orange zest, and ground anise (if using).
  3. Combine wet ingredients: In another bowl, lightly beat the eggs (3 large) with vanilla extract and softened butter.
  4. Form the dough: Pour the yeast mixture and egg-butter mix into the dry ingredients. Stir with a wooden spoon or dough hook on low speed until it starts to come together, then knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
  5. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
  6. Shape the Rosca: Punch down the dough gently to release air. Transfer to a floured surface and shape into a long rope, about 18-20 inches (45-50 cm) long. Form a large ring by joining the ends and pinching them together securely.
  7. Add the surprise: If desired, tuck a small plastic baby figurine or dried bean inside the dough ring.
  8. Second rise: Place the ring on a parchment-lined baking sheet. Cover loosely and let it proof for another 45 minutes until puffy.
  9. Decorate: Brush the dough gently with beaten egg. Arrange the candied fruit pieces on top, pressing lightly to adhere. Sprinkle the coarse sugar evenly over everything.
  10. Bake: Preheat oven to 350°F (175°C). Bake the Rosca for 25-30 minutes or until golden brown and cooked through. The bottom should sound hollow when tapped.
  11. Cool: Let the bread cool on a rack before slicing.

Notes

If the top browns too quickly, tent with foil halfway through baking. Use warm milk (not hot) to activate yeast properly. Don’t skip the egg wash for a shiny crust. Dough is ready to shape when it springs back slowly after poking. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute milk and butter with plant-based alternatives. Remove hidden figurine before slicing.

Nutrition

Keywords: Rosca de Reyes, Three Kings Bread, Mexican bread, candied fruit bread, traditional Mexican dessert, festive bread, holiday bread

Find it online: https://tessierecipes.com/rosca-de-reyes-recipe-easy-homemade-rosca-with-candied-fruit-and-sugar/