Rosca De Reyes

Name: Rosca De Reyes
Ingredients: Bread:; 4 cups all-purpose flour; 3 eggs; 3 eggs, separated; 2/3 cup white sugar; 1 tablespoon warm water; 2 (.25 ounce) packages dry yeast; 1 orange, zested; 1 lime, zested; 1 pinch salt; 1/2 cup butter, softened; 1 tablespoon butter, softened; Topping:; 1/2 cup white sugar; 1/4 cup butter; 1/4 cup all-purpose flour; 20 candied citrus peels

17 ingredients

8 steps

Ingredients

Bread:
4 cups all-purpose flour
3 eggs
3 eggs, separated
2/3 cup white sugar
1 tablespoon warm water
2 (.25 ounce) packages dry yeast
1 orange, zested
1 lime, zested
1 pinch salt
1/2 cup butter, softened
1 tablespoon butter, softened
Topping:
1/2 cup white sugar
1/4 cup butter
1/4 cup all-purpose flour
20 candied citrus peels

Directions

1

Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
2

Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
3

Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
4

Preheat oven to 400 degrees F (200 degrees C).
5

Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
6

Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh(R); divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick.
7

Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough.
8

Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.