20 January 2008

Getting There. . . Slowly, But Surely. . .

Well, it’s been a busy week. First and foremost, here’s the promised Rosca de Reyes (aka Kings’ Day Bread of Epiphany Bread)) recipe:

Serves 8


½ cup lukewarm water

6 eggs

2 teaspoons of active dried yeast

2 ½ cups of all-purpose flour

½ teaspoon of salt

¼ cup of granulated sugar

½ cup of butter, plus 2 tablespoons of melted butter for glazing

1 ½ cups of candied fruit and peel

1 ½ cups of confectioners sugar, plus extra, for dusting

2 tablespoons of light cream

Candied fruit and cherries to decorate

Preparation and Baking Instructions

1) Pour the water into a small bowl, stir in dried yeast, and leave in a warm place until frothy

2) Crack 4 of eggs and divide yolks from the whites. Place yolks in small bowl and discard the whites.

3) Put 1 ¼ cups of flour in a mixing bowl. Add the salt and sugar. Break the remaining 2 eggs into the bowl, then add the 4 yolks.

4) Add ½ cup of the butter into the bowl, together with the yeast and water mixture. Mix all ingredients together well.

5) Put the candied fruit and peel into a separate bowl. Add ½ cup of the remaining flour and toss the fruit with the flour to coat it.

6) Add the floured fruit to the egg mixture, with the rest of the flour. Mix to a soft, non-sticky dough. Knead the dough on a lightly floured surface for about 10 minutes until smooth.

7) Shape the dough into a ball. Using the floured handle of a wooden spoon, make a hole in the center, and enlarge.

8) Put the ring of dough onto a greased baking sheet and cover with oiled plastic wrap. Leave it to rise in a warm place for two hours, until doubled in bulk.

9) Preheat the oven to 350 degrees Fahrenheit (Celsius users will have to figure out the conversion of this and other measurements – sorry). Brush the dough with melted butter and bake for 30 minutes, or until it has risen well and is cooked through and springy.

10) Mix the confectioners’ sugar and cream in a bowl. Drizzle the mixture over the bread when it is cool and decorate it with candied fruit and cherries. Dust with confectioners’ sugar.

This recipe comes from Sonja’s copy of The Complete Mexican, South American, and Caribbean Cookbook (2007). Traditionally in the Latin world, this is served and enjoyed on January 6th, or Twelfth Night. The one’s Sonja and I have had in Mexico have always had several small plastic Baby Jesus figures baked into them. My expatriate artist mother -- who lives and paints year-round in Merida, Mexico -- tells me that the children who find one of these Baby Jesus likenesses in their pieces of Rosca get some kind of extra little treat or prize.

It’s really neat to wrap up the Christmas season with one of these fresh from the bakery or oven. They are best with lots of fresh, strong coffee, but I imagine it would go well with a tall, cold glass of milk too. Enjoy!


Bluebear Jeff said...

Thanks for the recipe. I've copied it and sent it to interested parties.

It looks like Pete will be coming over and we'll get some painting in this afternoon. (It seems like I haven't picked up a brush in ages).

I'm glad that you had such a success playing in the talent show . . . and that you and the Grand Duchess were able to enjoy such a wonderful concert.

-- Jeff

tradgardmastare said...

thanks for that -roll on next year and we shall give it a go!Looks super too!

tidders said...

Yummee !

-- Allan


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