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Rosca de Reyes

Rosca de Reyes recipe



  • 3/4 cup warm water

  • 2 teaspoons sugar

  • 1 tablespoon instant or quick active dry yeast

  • 1/2 cup all-purpose flour


  • All of the sponge

  • 3/4 cup plain yogurt

  • 1/2 cup unsalted butter, softened

  • 2 large eggs, beaten

  • 1/2 cup sugar

  • 2 teaspoons salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon orange extract

  • 1 tablespoon grated orange zest

  • 5 cups all-purpose flour


Sugar Topping:

  • 1 cup sugar

  • 1 cup flour

  • 1/2 cup butter, softened

  • 1 teaspoon vanilla


  • Dried Fruits

  • Candied Citrus Peel

  • Pecans

  • 4 to 8 Plastic Niño Dios figurines


In a large mixing bowl, combine the sponge ingredients (water, sugar, yeast and flour) and mix well.  Cover and let set for about 10 minutes or until the yeast has bubbled.

Add the dough ingredients to the sponge.  Mix by hand, just until the dough forms a ball.  Turn dough onto lightly floured surface and knead for about 5 minutes or until the dough is smooth and elastic.  Place the dough in a lightly greased bowl and turn dough greased side up.  Cover and let rise for 60 to 90 minutes or until the dough has doubled in size. 

Divide the dough in two.  Shape one half of the dough in to a circle.  Cut a slash into the center of the circle.  Carefully stretch and shape the dough into a oval and place in a lightly greased 11 x 15-inch baking sheet.  Cover and let rise another 30 to 60 minutes.  (The only thing I recommend is not stretching it so far that it touches the edges of the pan, because the dough is still going to expand.)

Tuck the Niño Dios figurines into the Rosca, making sure to cover completely.  Preheat oven to 375°F.

Prepare the Sugar Topping by combining the powdered sugar, flour, butter and vanilla until it forms a dough.  Divide the sugar topping into 6 to 8 pieces, depending on the size of your Rosca.

Decorate the Rosca with Sugar Topping, candied citrus peel and/or Dried Fruits and pecans.  (Note:  Learn from my mistake.  Just place the sugar topping on top of the Rosca, because it will melt down the sides in the oven.  I didn't do that and had to scrape burnt sugar topping off the baking sheet.) 

Bake the Rosca at 375°F for 20 to 25 minutes or until light golden brown.  Serve with IBARRA Hot Chocolate or Atole Maizena Enjoy!!!


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Mexican recipes