Rosca de Reyes Jalisco
Rosca de Reyes Jalisco
Seasonal
Rosca de Reyes 🇲🇽 ~ masas fermentadas (#fermented #dough)
January 6th, is known as el día de los reyes magos, the day of the epiphany. The celebration marks the 12th day of Christmas and rounding out a very festive holiday season. The final decisions on ingredients such as maraschino #cherries versus candied cherries, ate de guayaba and membrillo versus acitrón or colored biznaga cactus, typically decided based on availability weeks prior. (A month long mis en place is probably the best way to describe the weeks prior to el dia de los reyes.) Candied #orange slices are another fruit used to decorate the rosca and just like the other candied ingredients, which represent the jewels on the king’s #crown, or rosca de reyes. Figs in syrup are also used to decorate the rosca de reyes and represent the oldest fruit known to man and a connection that dates to Biblical times.
The #roscadereyes or kings crown is made using a sweet dough containing, flour, sugar, butter, eggs, yeast and salt. The dough can be flavored using coarse ground #cinnamon or in some cases orange peel and additional butter flavor. The dough is formed into strands that are used to hide the baby Jesus as the dough is rolled over and stretched to form an even tubelike dough piece. The dough is then united to form a rosca (wreath). The roscas are given a generous floor time (2-4 hours) for the dough to rise. The roscas can also be refrigerated at this point. The refrigeration stage provides the option for larger production.
Once the roscas have been given ample fermentation, they are then brushed with an egg wash. Followed then by the application of the sugar topping which can be piped or applied manually. The roscas are then decorated with the fruits and confectioner’s sugar as the final touch before placing in the oven. The bake time and temperature will be determined on dough weight. Typically, a one pound rosca de reyes will bake for 30-45 minutes at 320°F.
Today we are showcasing the traditional rosca de reyes, as well as one filled with #guayaba filling and one filled with #almond paste.
#bakingevolution #pandulce #2021
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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