Rosca de reyes
easy
75 mins
75 mins
Ingredients
- 100 g Sultanas
- 6 TABLESPOONS Milk
- 450 g Flour
- 1 cube (42 g) Yeast
- 150 g sugar + 1-2 tablespoons for sprinkling
- 100 g soft butter
- 4 Eggs (size M)
- 1 package Bourbon vanilla sugar
- 2 TEASPOONS ground cinnamon
- 1/2 TEASPOON ground aniseed
- 1 pinch Salt
- 2–3 dried figs and apricots
- 2–3 candied orange and lemon slices
- 2–3 Pieces of candied pineapple and papaya
- 1 Egg Yolk
- 6 Cherries
- 7-10 Tbsp Flour
- 1 small porcelain doll or 1 dried bean
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Rinse and drain the sultanas. Warm 5 tablespoons of milk. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with some flour from the rim to a pulp. Cover and leave to rise in a warm place for about 15 minutes. Add 125 g sugar, butter, eggs, vanilla sugar, cinnamon, aniseed and salt and knead with the dough hooks of the hand mixer for 4-5 minutes.
- 2
Knead in the sultanas at the end. Put the dough on a well floured work surface, form into a ball and put it back into the bowl. Cover and leave to rise in a warm place for approx. 1 1/2 hours (dough must rise to double its volume). Knead the dough on a floured work surface again and form into a roll of about 70 cm. Place it in a wreath (approx. 26 cm Ø) and lift it onto a baking tray lined with baking paper (approx. 34 x 40 cm). Press the porcelain doll or bean into the dough, cover the wreath and let it rise for another 30-45 minutes. Cut figs and apricots into strips. Quarter lemon and orange slices. Cut pineapple and papaya into pieces. Mix the egg yolks and 1 tbsp. milk, coat the wreath with it and decorate with the prepared fruits and the "Belegkischen". Sprinkle the wreath with sugar and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
- 3
Cut figs and apricots into strips. Quarter lemon and orange slices. Cut pineapple and papaya into pieces. Mix the egg yolks and 1 tbsp. milk, coat the wreath with it and decorate with the prepared fruits and the "Belegkischen". Sprinkle the wreath with sugar and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then cover the wreath with aluminium foil, turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 15-20 minutes. Let the wreath cool down
- 4
waiting time approx. 2 hours
Nutrition Facts
210 kcal
34 g
6 g
5 g
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