Ingredients for La Mexicana's Rosca De Reyes King Cake
- Active Dry Yeast
- Warm Water
- 1 cup warm milk (105-115°F)
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 5-6 cups all-purpose flour
- Almond Filling
- Dried Beans
- Colored Sugar Sprinkle
- Powdered Sugar
- Vanilla
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How to Make La Mexicana's Rosca De Reyes King Cake
- Proof the yeast: In a small bowl, combine 2 1/4 teaspoons active dry yeast and 1/2 cup warm water (105-115°F). Stir until dissolved and let stand until foamy (about 5-10 minutes).
- Combine wet ingredients: In a large mixing bowl, whisk together 1 cup warm milk (105-115°F), 1/2 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter, melted.
- Add dry and yeast mixture: Add 1 teaspoon salt, 2 large eggs, and the proofed yeast mixture to the wet ingredients. Beat until well combined.
- Gradually add flour: Gradually add 3 cups all-purpose flour, mixing until a smooth batter forms. Add additional flour (about 1-2 cups more), 1/2 cup at a time, until a soft, slightly sticky dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. (If using a stand mixer with a dough hook, knead for 6-8 minutes).
- First rise: Form the dough into a ball. Place it in a lightly oiled large bowl, turning to coat. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Shape the rings: Punch down the dough. Divide it in half. Roll each half into a long oval (approximately 18 inches long).
- Fill and roll: Spread 1/2 (5 ounces) can of Solo almond filling evenly over each oval. Place one small plastic baby (or dried bean) in the center of each oval. Roll each oval into a long rope, keeping the filling and baby inside.
- Form the ring: Join the ends of each rope to form a ring, leaving a large oval hole in the center. Place the rings on a baking sheet lined with parchment paper.
- Second rise: Cover the rings loosely with plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
- Preheat oven: Preheat oven to 350°F (175°C).
- Bake the rings: Bake for 30-35 minutes, or until golden brown and the rings sound hollow when tapped on the bottom.
- Cool: Remove the rings from the oven and let them cool completely on a wire rack.
- Make the icing: While the rings cool, prepare the icing (recipe below).
- Frost and decorate: Once the rings are completely cool, frost them with the prepared icing. Decorate with colorful sprinkles, candied fruit, or other festive decorations.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
1116g
Fat
443g
Carbs
191g
