Traditional Mexican Rosca de Reyes
Servings: 10 Servings
Calories:
Ingredients
For the Cake
- ¼ Cup Hot Water (59 grams)
- 1 Tablespoon Yeast
- ⅓ Cup Sugar (67 grams) + 1 tablespoon
- 4 Cups Unbleached All-Purpose Flour (500 grams)
- 1 ½ Teaspoons Ground Cinnamon
- 1 Teaspoon Grated Nutmeg
- 1 Teaspoon Diamond Crystal Kosher Salt , or sub with ½ teaspoon Fine Sea Salt
- ½ Cup Buttermilk (115 grams), at Room Temperature
- 2 Large Eggs , at Room Temperature
- ⅓ cup Unsalted Butter (76 grams), at Room Temperature
For the Topping
- ¾ Cup Powdered Sugar (75 grams), Sifted
- ⅔ Cup Unbleached All-Purpose Flour (84 grams)
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Diamond Crystal Kosher Salt , or sub with a pinch of Fine Sea Salt
- ⅓ Cup Butter-Flavored Vegetable Shortening (64 grams), cubed
- 1 Tablespoon Vanilla Extract
For the Egg Wash
- 1 Large Egg , whisked with 1 tablespoon water
To Serve
- 3 Tablespoons Sugar
- ½ Teaspoon Ground Cinnamon
- ¼ Cup Unsalted Butter (57 grams), melted
Instructions
Make the Dough
- Make the cake: In a large measuring cup, stir the slightly hot water and 1 tablespoon of the sugar together, then stir in the yeast. Let the mixture sit for 10 minutes until bubbling and foamy.
- In the bowl of a stand mixer, whisk together the flour, cinnamon, nutmeg, remaining ⅓ cup (67 g) sugar, and salt in a large bowl. Snap on the dough hook and turn the speed on to low. Pour in the yeast mixture and beat to incorporate. Beat in the buttermilk. Add the eggs, one at a time, beating well after each addition. Add the butter and let the dough knead until it comes together, about 2 minutes. Bump up the speed to medium and let the dough knead for a final 4 minutes.
- Transfer to a large greased bowl and cover with plastic wrap. Let the dough sit in a warm dark place to rise and double in size, about 2 hours.
- Punch the dough down and let it rest for 5 minutes. Line a 13 × 18-inch (33 × 46 cm) baking sheet with parchment paper. Transfer the dough to a lightly floured work surface and roll it out into a smooth rope 28 inches (70 cm) long. Form the dough rope into an oval on the lined baking sheet, then grab one end and use it to enclose the second end, pinching any seams to close. If you are hiding a plastic baby, press it into the dough at this time, making sure to pinch any seams closed.
- Let the dough rest in a dark and warm place until doubled in size, 45 minutes to 1 hour.
Make the Topping
- In the bowl of a stand mixer, whisk together the pow “powdered sugar, flour, baking powder, and salt. Snap on the paddle attachment, add the shortening and vanilla and beat on low speed until the dough starts to come together, about 30 seconds. Scrape the sides of the bowl and beat for a full minute, until the dough comes together in a smooth round ball. Cover with plastic wrap to prevent it from drying out.
- About 30 minutes before the ring of dough is done proofing, preheat the oven to 350°F (180°C).
- Brush the ring with the egg wash. Divide the topping into 4 equal portions, then line a tortilla press with two squares of plastic (a 1-gallon resealable plastic bag cut into two pieces is perfect for this). Place one of the balls of dough and press down until you have a 5-inch (12.5 cm) round. Use a knife to carefully slice 2 strips 2 inches (5 cm) wide from the center. Carefully remove the remaining dough and return it to the remaining topping dough. Gently peel the 2 strips of dough onto your hand and drape them crosswise over the ring of dough (going from the inner edge to the outer edge of the ring). Space the strips 1 to 1½ inches (2.5 to 4 cm) apart. Repeat this process with the remaining balls of dough, then knead all the scraps of extra topping together to make more strips if you need them. The texture of the topping should be soft, like playdoh. If you find it needs a little more hydration, add a little more vanilla extract, about ½ teaspoon at a time. Too muhc hydration will make it sticky.
- Bake the cake until the internal temperature reaches about 200°F (93°C) and the outside is golden brown and glossy, 24 to 26 minutes. Let the cake cool completely on the baking sheet.
Serve
- In a small bowl, stir together the sugar and cinnamon. Brush the golden brown sections of the ring (in between the strips of topping) with melted butter and sprinkle cinnamon sugar over these sections.