Mexican sweet bread: Rosca de Reyes Recipe

The Rosca de Reyes must be thin and very open because when baking it grows and the center tends to become small.

Mexican sweet bread: Rosca de Reyes Recipe
Rosca de Reyes. Image by Liliana Fuchs

By elaborating the traditional Rosca de Reyes with this technique, you obtain a saving of 60% compared to the commercial product. The Rosca de Reyes must be thin and very open because when baking it grows and the center tends to become small.


1 kg of flour
300 g sugar
250 g butter
120 g vegetable shortening
12 eggs
2 sachets of yeast (22 g, 1 ½ tbsp.)
5 tablespoons of boiled or purified water
1 tbsp. orange blossom tea
1 teaspoon salt
2 tbsp. powdered sugar
5 crystallized figs in wedges for garnish
1 crystallized orange cut into strips for decoration
10 cherries in syrup (red and green) for decorating


Heat the water in the well. It should be as hot as the doll can stand it (just as you would test milk for a baby). In the glass cup mix 2 tablespoons of flour, half tablespoons of sugar, and the yeast, add the hot water, and stir with the spoon. Set aside.

On a clean table or a cutting board form a bowl with the rest of the sifted flour (reserve 2 tablespoons). Place on the sides the salt, sugar (reserve 2 tablespoons for sprinkling at the end), margarine cut into pieces, 100 g vegetable shortening (reserve 2 tablespoons), and orange blossom tea.

Start mixing with one hand while adding the eggs one by one, and continue kneading for about 10 minutes, until you get a manageable dough. Add the yeast mixture and continue kneading and whipping the dough until it comes off both the table or kneading board and your hands. It should stretch approximately 30 centimeters without breaking.

Place the dough in a glass bowl, cover it with plastic wrap and let it rest in a warm place until it doubles in size. After that time, knead again and form two long, thin strips, place each one on greased baking sheets and join the ends to form the threads.

In the 1-liter bowl, mix the flour you reserved in step 3 with the remaining vegetable shortening and the powdered sugar to form a paste that will be used to decorate the Rosca de Reyes. Insert the little figures into the rolls, glaze with the beaten egg and decorate with the coated fruit, the cherries and the paste (form strips and roll them out with your hands).

Let the decorated Rosca de Reyes stand until they double in size. Bake at 200°C in the middle part of the oven and bake for 30 minutes or until golden brown.