Rosca de Reyes Filled with Cream and Fruit

Name: Rosca de Reyes Filled with Cream and Fruit
Ingredients: a) For the bread dough:; 8 cups all-purpose flour (about 1 kg); 10 egg yolks; 2 whole eggs; 2 cups sugar (about 400 grams); 2 packets active dry yeast (about 30 grams); as needed Warm milk; 2 cups unsalted butter (about 1/2 kg); 1 pinch salt; b) For the cream filling; 1/4 cup cornstarch (about 30 grams); 8 1/2 cups milk (about 2 liters); 2 egg yolks; 1 shot vanilla extract; Sugar to taste; 4 sticks cinnamon; 1 cup chopped walnuts (about 125 grams); 1 cup dried cranberries (about 125 grams); 1 cup raisins (about 125 grams); c) For decorating; Candied cactus or fruit paste strips and figs; Plastic figurines; 1/4 cup vegetable shortening (about 55 grams); 1/4 cup flour (about 30 grams); 2 egg yolks; as needed Sugar; Egg for brushing

aleflores @Alefg123

México. Puebla

As I do every year, in 2018 I made my Rosca to share with family and friends. I posted this recipe last year, but didn’t enter it in the contest. Since many people liked it and had some questions, I’m sharing it again with more details for the contest.

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Ingredients

a) For the bread dough:
8 cupsall-purpose flour (about 1 kg)
10egg yolks
2whole eggs
2 cupssugar (about 400 grams)
2 packetsactive dry yeast (about 30 grams)
as neededWarm milk
2 cupsunsalted butter (about 1/2 kg)
1 pinchsalt
b) For the cream filling
1/4 cupcornstarch (about 30 grams)
8 1/2 cupsmilk (about 2 liters)
2egg yolks
1 shotvanilla extract
Sugar to taste
4 stickscinnamon
1 cupchopped walnuts (about 125 grams)
1 cupdried cranberries (about 125 grams)
1 cupraisins (about 125 grams)
c) For decorating
Candied cactus or fruit paste strips and figs
Plastic figurines
1/4 cupvegetable shortening (about 55 grams)
1/4 cupflour (about 30 grams)
2egg yolks
as neededSugar
Egg for brushing

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Steps

1

For the bread dough, 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

To make the cream filling, combine the milk, cornstarch, cinnamon sticks, egg yolks, and sugar. 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, fill with the cream, dried fruit, plastic figurines, and walnuts. Brush one edge with egg to seal, then shape into a ring on a greased baking sheet.
4

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

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

I hope you continue to enjoy this delicious Rosca de Reyes and that it becomes a tradition in your family.