Mexican King’s Bread (Rosca de Reyes) is an irresistible sweet bread celebrated every January in honor of the Epiphany, weaving together family, tradition, and joy in every golden slice. The pillowy, citrus-scented dough is lovingly shaped into a ring, adorned with vibrant candied fruits, and crowned with a buttery sugar crust—a true edible centerpiece for festive gatherings. Not only does it taste like a cozy hug with hints of orange and cinnamon, but it carries a playful twist: whoever finds the hidden figurine gets to host the next big celebration! If you’ve never experienced the fun and flavor of this beloved bread, now’s the time to roll up your sleeves and share the magic.
Ingredients You’ll Need
Don’t be daunted by the ingredient list—each element is chosen for a reason and comes together to create the heavenly taste, soft crumb, and show-stopping colors that make Mexican King’s Bread (Rosca de Reyes) so memorable. Treat yourself to the process, savor every scent as you go, and you’ll be well rewarded at your table.
- Warm milk: Kickstarts the yeast and adds subtle richness to the dough.
- Active dry yeast: Ensures your bread rises up tall and fluffy—don’t skip the proofing step!
- Granulated sugar: Sweetens the bread and feeds the yeast for a perfect rise.
- Bread flour: Delivers a chewy, structured crumb that stands up to the weight of toppings.
- All-purpose flour: Balances the bread flour for a tender but not too dense bite.
- Salt: Enhances every other flavor and keeps the bread from tasting flat.
- Ground cinnamon: Warm, cozy spice that pairs especially well with orange notes.
- Orange zest: Brings a vibrant, citrusy aroma—the soul of Rosca de Reyes.
- Orange extract (optional): Amplifies the citrus kick if you want an extra pop.
- Unsalted butter (softened): Creates that melt-in-your-mouth texture everyone loves.
- Eggs: Add tenderness, structure, and beautiful color to the dough.
- Egg yolk (for sugar paste): Helps form the rich, sweet crust on top.
- Powdered sugar (for sugar paste): Gives the topping its classic sweetness and creamy feel.
- Flour (for sugar paste): Thickens the topping so it can be shaped into delicate strips.
- Butter (for sugar paste): Brings luxury and flavor to every bite of the crust.
- Beaten egg + milk (for egg wash): Adds a bakery-worthy gloss and rich finish.
- Candied fruits: Traditionally figs, cherries, and citrus peel for color and a sweet-tart bite.
- Guava paste or quince paste strips: For a pop of fruity sweetness and tradition.
- Baby figurines (optional): Tuck these in for the signature Epiphany surprise!
How to Make Mexican King’s Bread (Rosca de Reyes)
Step 1: Proof the Yeast
In a small bowl, combine the warm milk, yeast, and a tablespoon of sugar. Let this cozy mixture hang out for about 5 to 10 minutes. You’re looking for a bubbly, foamy top—your signal that the yeast is alive and ready for action! This step gives your Mexican King’s Bread (Rosca de Reyes) the perfect start for that airy texture.
Step 2: Mix Your Dough
Grab a large mixing bowl and whisk together the bread flour, all-purpose flour, remaining granulated sugar, salt, cinnamon, and orange zest. Add the softened butter, eggs, a splash of orange extract if you’re feeling zesty, and finally, the bubbly yeast mixture. Knead with a stand mixer or by hand for 8 to 10 minutes until everything comes together into a smooth, elastic beauty.
Step 3: First Dough Rise
Transfer your dough to a greased bowl, turning it so all sides are coated. Cover with plastic wrap or a tea towel, then let it rise in a warm spot. This dough loves a cozy corner and will double in size after about 1 to 1 1/2 hours, becoming pillowy soft and ready for shaping.
Step 4: Shape and Second Rise
Once your dough has risen, gently punch it down and transform it into a large, oval or ring shape, leaving a generous hole in the center (imagine a giant festive donut!). Place it on a parchment-lined baking sheet, cover, and let it puff up again—another 45 minutes or so—while you prep your toppings.
Step 5: Make the Sugar Paste
While the dough rests, whip together the egg yolk, powdered sugar, flour, and butter until you have a soft, moldable dough. Divide and roll the mixture into slender strips—these will become the signature sweet crust that set your Mexican King’s Bread (Rosca de Reyes) apart from all others.
Step 6: Decorate the Bread
Once the dough is ready, brush the whole ring with your shiny egg wash. Place the sugar paste strips evenly around the top and let your creativity shine with a scattering of candied fruits and strips of guava or quince paste. The vibrant colors promise festivity with every bite.
Step 7: Bake and Cool
Preheat your oven to 350°F (175°C). Slide the tray in and bake for 20 to 25 minutes—watch for that gorgeous golden brown. Let your Mexican King’s Bread (Rosca de Reyes) cool completely before handling or decorating further. If you’re honoring tradition, tuck the baby figurines in from the bottom after baking (that way no one can spot them before cutting!).
How to Serve Mexican King’s Bread (Rosca de Reyes)
Garnishes
The crowning touch to this bread is a beautiful array of candied fruits and glossy sugar paste strips. You can sprinkle extra powdered sugar over the cooled loaf, scatter edible flowers for elegance, or add more guava paste for extra color. However you finish it, presentation is everything—make your Mexican King’s Bread (Rosca de Reyes) a true centerpiece!
Side Dishes
Traditionally, this bread is served alongside a steaming mug of Mexican hot chocolate or café de olla, enhancing its delicate flavors with spicy, aromatic notes. If you’re hosting a brunch, consider pairing it with fresh fruit, creamy cajeta (goat’s milk caramel), or a little bowl of whipped cream on the side. These accompaniments turn a slice into a celebration.
Creative Ways to Present
For a show-stopping effect, place your Rosca de Reyes on a large platter surrounded by little bowls of extra candied fruit or chocolate shavings. You can pre-slice for a buffet-style gathering or serve whole and invite everyone to discover which lucky guest bites into the hidden figurine. For an extra touch, tie a festive ribbon around the bread, making your Mexican King’s Bread (Rosca de Reyes) look as joyful as it tastes.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pieces tightly in plastic wrap or foil, then store them at room temperature for up to three days. Because of the buttery dough and moist toppings, you’ll want to keep your Mexican King’s Bread (Rosca de Reyes) in an airtight container to maintain its soft texture and keep it from drying out.
Freezing
Mexican King’s Bread (Rosca de Reyes) freezes beautifully! Once cooled completely, wrap individual slices or the whole loaf tightly in two layers of plastic wrap followed by a layer of foil. It’ll keep its festive freshness for up to two months in the freezer. When you’re ready for another celebration, simply thaw at room temperature.
Reheating
For that fresh-baked experience, warm a slice in the microwave for about 10 seconds or reheat it, loosely wrapped in foil, in a low oven (300°F/150°C) for 5 to 7 minutes. This revives the bread’s fluffy crumb and crisp exterior without drying it out, making leftover Mexican King’s Bread (Rosca de Reyes) as tempting as the day it was baked.
FAQs
Can I prepare the dough ahead of time?
Absolutely! After the first rise, you can shape the dough into a ring, cover it well, and let it rest overnight in the fridge. The next day, take it out about an hour before baking, let it rise until puffy, and continue with decorating and baking as usual. The slow rise deepens the flavor and saves you time on Epiphany morning!
What if I don’t have candied fruit?
No worries—while candied fruit is traditional for Mexican King’s Bread (Rosca de Reyes), you can get creative with dried fruits like apricots, cranberries, or even strips of citrus zest. Some bakers also use nuts or chocolate chips for extra flair. The key is making it vibrant and festive!
Is the baby figurine necessary?
Including the baby figurine is a fun tradition, but it isn’t required for deliciousness. If you love the spirit of the hunt, add one (or more!) after baking. Otherwise, enjoy the bread as is—it will still be the star of your celebration.
Can I use a bread machine or stand mixer?
Yes, a stand mixer with a dough hook makes kneading much easier and ensures a light, fluffy texture. While a bread machine can help with kneading, I recommend shaping and baking the Rosca de Reyes by hand so you can decorate it and place the signature toppings.
What makes Mexican King’s Bread (Rosca de Reyes) so special?
It’s more than a recipe—it’s a living tradition that brings people together. The citrus and cinnamon notes, the colorful toppings, and the excitement of the hidden figurine make it a symbol of joy, sharing, and community every January. Once you experience it, you’ll look forward to making it again and again.
Final Thoughts
Baking Mexican King’s Bread (Rosca de Reyes) is truly an act of love—it’s festive, fragrant, and infused with the spirit of tradition. Gather your friends and family, turn on some music, and make this beautiful bread the centerpiece of your next celebration. With each slice, you’ll create not just sweet memories, but a sense of belonging and joy that lasts all year long.
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Mexican King’s Bread (Rosca de Reyes) Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rosca de Reyes, also known as Mexican King’s Bread or Three Kings Bread, is a traditional sweet bread enjoyed on January 6th to celebrate Día de los Reyes (Three Kings Day). This festive bread is rich with orange zest, cinnamon, and candied fruits, making it a delightful treat for Epiphany celebrations.
Ingredients
Dough:
- 1/2 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar (divided)
- 3 cups bread flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 1/2 teaspoon orange extract (optional)
- 1/2 cup unsalted butter (softened)
- 3 large eggs
Sugar Paste:
- 1 egg yolk
- 1/3 cup powdered sugar
- 1/3 cup flour
- 3 tablespoons butter
Additional:
- 1 beaten egg + 1 tablespoon milk (for egg wash)
- Candied fruits (such as figs, cherries, citrus peel)
- Guava paste or quince paste strips
- 2–3 small baby figurines (optional, for tradition)
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.
- Mix the Dough: In a large mixing bowl, whisk together flours, remaining sugar, salt, cinnamon, and orange zest. Add softened butter, eggs, orange extract, and yeast mixture. Knead until smooth.
- Rise the Dough: Let the dough rise until doubled, then shape into a ring on a baking sheet.
- Prepare the Sugar Paste: Mix egg yolk, powdered sugar, flour, and butter. Roll into strips.
- Decorate and Bake: Brush dough with egg wash, lay sugar paste strips, add fruits and bake until golden.
- Final Touches: Cool the bread and insert optional figurines.
Notes
- Traditionally served on January 6th to celebrate Día de los Reyes.
- Whoever finds a figurine in their slice hosts a tamale party on February 2nd.
- Orange zest and candied fruit give this bread its festive flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
