The Rosca has baked inside it a small plastic doll which hidden.
The doll represents when Mary and Joseph took Jesus to Egypt
when King Herod came through and killed all the infants and toddlers.
Whoever get the doll in their slice is king for the day.
I admit I didn't bake a plastic doll or a bean into our Rosca because I forgot.
Maybe next year I'll remember.
I found a recipe that I had all the ingredients for and made it. I had to read quite a few recipes since I didn't have the candied oranges and limes, dates, quinces, or baby. The bread was super yummy and was requested for breakfast. Notes to the recipe below: I soaked the cranberries in grape juice and used milk instead of eggnog for the glaze.
Rosca de Reyes with Cranberry-Almond Filling Eggnog Glaze
Yield: 12 servings
For the Bread:
1 packet (1/4 ounce) active dry yeast (2 1/4 teaspoons) 1/4 cup warm water (about 110° F) 3/4 cup warm milk (about 110° F) 3 tablespoons sugar 1/4 cup unsalted butter, softened to room temperature 1 1/2 teaspoons salt 2 eggs 2 teaspoons grated lime peel 3 1/2 cups all-purpose flour, divided
For the Cranberry-Almond Filling: 3/4 cup organic dried cranberries, soaked in 1/2 cup brandy 8 tablespoons butter, softened to room temperature 1/3 cup all-purpose flour 3/4 cup finely chopped blanched almonds 3 tablespoons sugar 1 teaspoon freshly grated orange peel 1 teaspoon almond extract ¼ teaspoon vanilla extract ¼ teaspoon ground cinnamon
For the Eggnog Glaze: 1 cup powdered sugar 1/2 teaspoon vanilla extract Dash freshly grated nutmeg 4 to 6 teaspoons eggnog
Garnish: Maraschino cherries
a large mixing bowl, dissolve the yeast in the water and let it foam up
for a minute or two. Blend in the milk, sugar, butter, salt, eggs and
lime peel. Stir in two cups of the flour, a little at a time. Beat for 2
minutes. Add remaining flour until you have soft, workable dough. Note:
Your dough will be sticky.
Dump the dough out onto a lightly
floured board and knead until smooth, about 5 to 10 minutes, adding more
flour as needed to prevent sticking. Place in a lightly oiled mixing
bowl large enough to accommodate dough when doubled in size. Cover with
plastic wrap and let it rise in a warm place until doubled (about 1 1/2
Meanwhile, prepare the Cranberry-Almond Filling. Drain the
dried fruit of its liqueur. In a small bowl, combine the drained fruit
with remaining filling ingredients. Cover and refrigerate.
dough has risen and doubled in size, punch it down and turn it out onto a
lightly floured board, kneading just enough to release any air bubbles.
Roll out the dough into a 9- by 30-inch rectangle. Crumble the filling
over the dough to within 1 inch of the edges. Starting along a long
side, tightly roll up the dough, pinching edge against loaf to seal.
a sharp knife, cut roll in half lengthwise, carefully turn cut sides
up, and loosely twist ropes around each other, keeping cut sides up.
transfer the bread to a greased and floured baking sheet or pizza stone
and shape into a wreath, pinching ends together to seal. Let it rise,
uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F.
Place the cherries (cut in half) on top of the wreath to decorate.
wreath until lightly browned, about 20 to 25 minutes, covering the
wreath loosely with foil after the first 15 minutes, as it will brown
While wreath is baking, prepare eggnog glaze.
Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. When
wreath is done, transfer to a cooling rack with wide spatulas or a
pizza peel. Cool for a few minutes then drizzle the glaze and grate a
little bit of fresh nutmeg over the icing.