Rosca de Reyes is something that is traditionally purchased, but you know me – I had to make it for myself. And really, I like the home made version better. Less sweet, and more bread-like…the leftovers make a delicious toasted breakfast bread.
Rosca de Reyes on January 6
In the Christian calendar, the Epiphany is celebrated on January 6, which is the day that the Three Wise Men arrived to meet the Baby Jesus. Rosca de Reyes is served in celebration of their arrival. Traditionally, a small baby figurine is hidden inside the bread. Whoever receives the slice of rosca with the baby is obliged to stage another party on February 2, the feast day of the Virgen de la Candelaria. February 2 is same day as Candlemas, or the day that baby Jesus was first presented in the temple
Serving Rosca de Reyes is a sweet celebration of the introduction of baby Jesus to the world, and is always enjoyed with cups of hot chocolate and coffee around the family table.
Rosca de Reyes is a Delicious Bread
If you have made bread in the past, making a rosca de reyes will not be too difficult. However, the one trick I have learned is to decorate the rosca after the bread has completely risen. If you place the decorating dough pieces on the rosca before it rises, the decorations will split as the dough explands.
Also, feel free to experiment with fancy crystalyzed fruit for your decorative toppings. In the photos, you can see that I elected to decorate the rosca in the most traditional fashion. But after quick peek on Instagram, there are some very creative, modernish roscas out there. I will make one of those next year, but this year I went the traditional decoration pattern.
This is a good recipe to take with you to share. The rosca is quite large and can easily feed more than 2 dozen people.
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