Rosca de Reyes, or Three Kings Bread, is a soft, orange-flavored sweet bread traditionally made in Mexico to celebrate Epiphany on January 6th. This festive bread is decorated with candied fruits, guava paste, and a sweet streusel topping, and often hides a Baby Jesus figurine inside. Whoever finds the figurine is tasked with hosting a tamale feast on Candlemas Day (February 2nd). This recipe is perfect for family gatherings and cultural celebrations.
Dough Preparation: Warm milk to 110–115°F, stir in yeast and 1 tbsp sugar. Cover and let foam for 5 minutes. Combine flours, remaining sugar, and salt in a mixer. Add melted butter, eggs, orange zest, and yeast mixture.
Knead with a dough hook for 6–8 minutes until smooth. Transfer to an oiled bowl, cover, and let rise 1–1½ hours until doubled.
Shaping: Divide dough into two balls. Stretch each into a 10½ x 7½-inch oval ring. Place on parchment-lined baking sheets, cover, and rise for 45 minutes.
Sugar Paste: Mix egg yolk, flour, sugar, and butter. Shape into 16 strips and chill.
Decorating and Baking: Preheat oven to 350°F. Whisk egg and milk, brush over dough. Add sugar paste strips, guava paste, and cherries. Bake for 25 minutes, switching sheet positions halfway. Cool 30 minutes.
Final Step: Insert Baby Jesus figurines from the bottom and serve.
Notes
Rosca de Reyes is traditionally eaten on January 6th for Epiphany.
Use orange zest for a stronger, natural flavor compared to orange extract.
Swap and rotate baking sheets halfway through baking for even cooking.
Decorate with candied cherries, guava paste, and Baby Jesus figurines for authenticity.
Keyword Mexican Epiphany Bread, Rosca de Reyes, Three Kings Bread