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Rosca de Reyes

Rosca de Reyes

Rosca de Reyes, The Celebratory Pastry in January!

The Holiday Season is about family and food. Beginning on Thanksgiving Thursday and one might think ending New Year’s Day, but there is more. Three Kings Day is January 6th. This might also be known to some as Epiphany. It is a Hispanic tradition to celebrate this occasion with a Rosca de Reyes. Which if translated to English would be “Kings’ Wreath”. Based on the shape the the vibrant colors, this all but makes sense. These festivities also have a fun surprise that goes along with eating of the Rosca. A small figurine of a baby is baked inside, and as the wreath is cut, the individual who finds the plastic baby, bring tamales at the next gathering. YES! another holiday that extends the season, which is in February, when people gather for Día de Candelaria.

With BakeMark comes Authentic, Quality, Hispanic Ingredients

BakeMark not only provides the highest quality bakery ingredients in the industry. They also provide the most authentic flavors of ingredients in the market. BakeMark’s Trigal Dorado line of ingredients is a true testament to serving all of the baking industry, including local Panaderias. This Rosca de Reyes recipe utilizes Trigal Dorado’s Bizcocho Mix that will deliver consistent quality Rosca’s to bring to your bakery all throughout the Holiday Season. The Bizcocho Mix, much like many other BakeMark mixes, is truly versatile. The mix can be utilized for various other holiday pastries. Again one mix, multiple opportunities to bring a variety of treats into your bakery. Check out this Concha Recipe and this Pan de Muerto recipe. Remember to talk with your BakeMark sales representative to pre-plan for your holiday offerings. This one Mix can last you from Dia de Los Muertos in October all the way through Día de Candelaria in February!

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
Trigal Dorado Bizcocho Mix 30782
Traigal Dorado Margarine 34942
Trigal Dorado Fresh Yeast 35179
Westco Pure Orange Emulsion 12237
BakeSense Ground Cinnamon 73138
Trigal Dorado Candy Citron - White 13836
Trigal Dorado Candy Citron - Red 13837
Trigal Dorado Candy Citron - Green 13838
Trigal Dorado Figs (in brine) 35182
Plastic Babies 02711

Directions

SCALE & MIX

  1. Scale the following ingredients:
    • 5LB Trigal Dorado Bizcocho Mix
    • 3oz Trigal Dorado Margarine
    • 3oz Trigal Dorado Fresh Yeast
    • 1oz Westco Pure Orange Emulsion
    • .5oz BakeSense Ground Cinnamon
    • 1LB 12oz Water
  2. Mix Ingredients until dough is developed and smooth.
  3. Let the dough rest for 15 minutes.

ASSEMBLE

  1. Roll out the dough into a log, then shape into a ring (full sheet, 1/2 sheet, or 1/4 sheet)
  2. Add strips of sugar pasta around the ring.
Sugar Pasta Instructions

(Mix 4 lb granulated sugar, 4 lb powdered sugar, 8 lb all purpose shortening for 1 minute in low speed, then scrape and mix for 3 min in high speed. Add 5 lb pastry flour and 5 lb bred flour, then scrape and mix for 1 min in low speed.)

  1. Add citron strips and figs

PROOF & BAKE

  1. Proof for 30 minutes
  2. Bake at 330F for 30 minutes