Rosca de Reyes Filled with Cream and Fruit

Name: Rosca de Reyes Filled with Cream and Fruit
Total time: 7200 s
Ingredients: 2 1/4 lbs all-purpose flour (1 kg); 10 egg yolks and 2 whole eggs; 2 cups sugar (400 grams); 2 packets active dry yeast; as needed Warm milk,; 1 lb unsalted butter (1/2 kg); 1 pinch salt; For the cream filling:; 1/4 cup cornstarch (maizena blanca); 8 1/2 cups milk (2 liters); 2 egg yolks; 1 shot vanilla extract; Sugar, to taste; 4 cinnamon sticks; 1 cup chopped pecans or walnuts (125 grams); 1 cup dried cranberries (125 grams); 1 cup raisins (125 grams); Plastic figurines (for tradition); For decoration:; Candied cactus (viznagas) or figs; 1/2 cup vegetable shortening (1/4 lb); 1/2 cup all-purpose flour (1/4 lb); 2 egg yolks; as needed Sugar,; Egg for brushing

aleflores @Alefg123

México. Puebla

Every year, I make these to celebrate with friends and family, ending the holiday season on a high note. My mom and sister shared this recipe with me a long time ago, and like them, I continue the traditions of our beautiful country, adding my own personal touch.

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Ingredients

120 minutes

2 1/4 lbsall-purpose flour (1 kg)
10egg yolks and 2 whole eggs
2 cupssugar (400 grams)
2 packetsactive dry yeast
as neededWarm milk,
1 lbunsalted butter (1/2 kg)
1 pinchsalt
For the cream filling:
1/4 cupcornstarch (maizena blanca)
8 1/2 cupsmilk (2 liters)
2egg yolks
1 shotvanilla extract
Sugar, to taste
4cinnamon sticks
1 cupchopped pecans or walnuts (125 grams)
1 cupdried cranberries (125 grams)
1 cupraisins (125 grams)
Plastic figurines (for tradition)
For decoration:
Candied cactus (viznagas) or figs
1/2 cupvegetable shortening (1/4 lb)
1/2 cupall-purpose flour (1/4 lb)
2egg yolks
as neededSugar,
Egg for brushing

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Steps

120 minutes

1

Make a well with the flour and mix in the yeast, butter, sugar, egg yolks, vanilla, warm milk, and a pinch of salt. Knead until you have a firm dough that doesn't stick to your hands. Let it rise until it doubles in size.
2

For the cream filling, combine the milk, cornstarch, cinnamon sticks, egg yolks, and sugar in a saucepan. Cook over low heat, stirring constantly, until thickened. Let cool and set aside.
3

Divide the risen dough into balls of about 1 lb (500 grams) each, depending on the size of your baking sheet. Roll out each ball into a strip with a rolling pin. Fill with the cream, dried fruit, plastic figurines, and nuts. Brush one edge with egg to seal, then shape into a ring and place on a greased baking sheet.
4

For the decorative paste, mix the flour, vegetable shortening, sugar, and 2 egg yolks together.
5

Decorate the ring with candied cactus or figs and the paste. Brush with egg and sprinkle with sugar. Preheat the oven and bake for about 30 minutes at 400°F or 350°F (200°C or 180°C).
6

Now you can enjoy this delicious Rosca de Reyes with a cup of hot chocolate. I hope you enjoy sharing it as much as I do.