La Cocina de Leslie: Rosca de Reyes

Tonight, my kiddies are expecting visitors. Royal visitors. Royal, gift bearing visitors from far away. The Orient, to be exact.

Los Reyes Magos: Melchor, Gaspar & Baltazar
My son Jack (in the red robe) with his two friends

Tomorrow (January 6th), is El Dia de los Reyes Magos (3 Kings Day). In some parts of Mexico, El Dia de Reyes is an even bigger gift-giving holiday than Christmas. And like Christmas, the celebration starts the night before. The entire family gathers together at my suegra's house for Mexican Hot Chocolate and Rosca de Reyes. (For more about how my family celebrates this holiday read Three Kings & a Full House and watch the fun family video.)

Rosca de Reyes (King Cake/Bread) is a traditional pastry served just for this holiday. It's an orange-flavored, wreath shaped loaf, decorated with dried and candied fruits to resemble a king's crown. Tucked away inside each Rosca de Reyes, is a plastic or porcelain figure of El Niño Dios (the Christ child). The hidden figurine is symbolic of when the Baby Jesus was hidden from Herod's decree to kill all male babies.

The real fun is watching to see who will find the Niño Dios hidden in their slice of Rosca. A Rosca de Reyes can have anywhere from 1 to 5 figurines. Most have about 3. We order ours with extra monitos (dolls/figurines).

Whoever finds El Niño Dios in their slice of Rosca has to provide the tamales for the celebration on El Dia de la Candelaria on February 2nd. It's also believed that whoever finds El Niño Dios will be blessed all year long.

Not bad for my first Rosca de Reyes!

Rosca de Reyes
(Dough recipe adapted from King Arthur Flour)

Sponge:

3/4 cup warm water
2 teaspoons sugar
1 tablespoon instant or quick active dry yeast
1/2 cup all-purpose flour

Dough:

All of the sponge
3/4 cup Mexican crema or 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

Garnish:

Candied Citrus Peel
Dried Fruits
Pecans
1 to 3 Plastic Niño Dios figurines

Directions:
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 Mexican Hot Chocolate or Atole. Enjoy!!! (I only used half of the dough, but I'd recommend using all of it for a bigger Rosca.)

Remember: whoever finds the Niño Dios in their slice of Rosca, has to provide the tamales for the El Dia de la Candelaria (February 2nd.) Looks like I'll be making tamales very soon!

05 January 2012

Rosca de Reyes

This week, I am going to attempt to make my very first Rosca de Reyes (King's Bread) for El Dia de los Reyes Magos (3 Kings Day) on Friday. (More on that tomorrow.)

Aside from the dough, there are two important factors in preparing any Rosca de Reyes: the tiny Niño Dios (the Christ child) figurines that are tucked inside AND the candied fruit topping to decorate the Rosca.

I spent the better part of yesterday morning searching high and low for the figurines that I've collected over the years. (I save them all, because I don't think I could live with myself if I threw away the baby Jesus.) I only found two, which is fine, but I know I have more hidden away somewhere.

With my search and rescue mission out of the way, I was finally able to get to work on making the candied citrus peels to decorate my Rosca with. I could have skipped this step and just decorated my Rosca with sugar topping, but I really wanted it to look like the traditional Rosca we eat year after year. And since candied citrus peels aren't something I can find at the stores here in town, I had to make my own. I once saw it done on an episode of Sugar (an awesome Food Network Canada show) and it looked easy enough, so why not?

Now, I know that everything always looks easier on TV and when attempting to make it at home it's always harder to do than you imagined. But that wasn't the case with this recipe. It was so incredibly easy! And inanely delicious!

I used grapefruit, tangerine and lime peel, but any citrus fruit will work. (I'm thinking lemons!) The lime and tangerine peels were very thin to begin with, so there wasn't much to bite into. They tasted really good, but I wanted something with more to chew on.

My favorite was the grapefruit. I'm head-over-heals in love with these candied grapefruit peels! The peel is thicker, so there's definitely more to chew on. I had to force myself to stop eating them because I wouldn't have enough to decorate my Rosca with later. They were that good. Even my Hubby and kiddies love them and they never eat the candied citrus peel on the Rosca.

Even if you're not making a Rosca de Reyes, these candied citrus peels are a sweet treat that you really have to try.

Candied Citrus Peel
(recipe from Anna Olson)

Ingredients:

1 grapefruit
2 mandarin oranges (tangerines)
3 limes
2 cups water
2-1/4 cup sugar.

Directions:
Slice the tops and bottoms of of the fruits. Score the peel in to 3 or 4 pieces with a knife. Peel the fruits and slice the peels into thin strips. (For the grapefruit, I cut the slices about 1/4-inch thick.)

Fill a medium saucepan halfway with water. Bring to a boil over medium-high heat. In another saucepan, combine 2 cups of water with 2 cups of the sugar. Bring to a boil over medium heat. Add the peels to the pot of boiling water and let simmer for about 3 to 5 minutes, or until the white part of the citrus peel has turned translucent.

With a slotted spoon, transfer the citrus peels to the pot with the water/sugar syrup. Let simmer for about 15 minutes.

Drain the citrus peels and lay them on a sheet of parchment paper or a lightly greased baking sheet and let dry for a few hours. (About 4 hours.) Roll candied citrus peels in the remaining 1/4 cup of sugar.