Rosca de Reyes with Amaranth Topping

Name: Rosca de Reyes with Amaranth Topping
Total time: 10800 s
Ingredients: 25 grams fresh yeast (about 0.9 oz); 1/2 cup warm water (120 ml); 5 1/2 cups all-purpose flour (680 grams); 1 teaspoon salt (5 grams); 1/2 cup sugar (100 grams); Zest of 2 oranges; 1 tablespoon vanilla extract (15 ml); 1/2 cup milk (120 ml); 3 eggs; 3 egg yolks; 2/3 cup unsalted butter (150 grams); 3 tablespoons unsalted butter (45 grams); 1/3 cup amaranth (45 grams); 3 tablespoons sugar (45 grams); 8 dates (about 45 grams); 1 ounce dried apricot (30 grams); 1 plastic baby figurine for Rosca

Andrea dlrg @dlrg_andrea

Ciudad de México, Ciudad de México, México

This year I had to get creative because my small electric oven is tiny, so I made mini Roscas. Along the way, I decided to experiment with gourmet fillings, shapes, and toppings.

Andrea dlrg @dlrg_andrea

Ciudad de México, Ciudad de México, México

This year I had to get creative because my small electric oven is tiny, so I made mini Roscas. Along the way, I decided to experiment with gourmet fillings, shapes, and toppings.

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Ingredients

3 hours

25 gramsfresh yeast (about 0.9 oz)
1/2 cupwarm water (120 ml)
5 1/2 cupsall-purpose flour (680 grams)
1 teaspoonsalt (5 grams)
1/2 cupsugar (100 grams)
Zest of 2 oranges
1 tablespoonvanilla extract (15 ml)
1/2 cupmilk (120 ml)
3eggs
3egg yolks
2/3 cupunsalted butter (150 grams)
Topping
3 tablespoonsunsalted butter (45 grams)
1/3 cupamaranth (45 grams)
3 tablespoonssugar (45 grams)
8dates (about 45 grams)
1 ouncedried apricot (30 grams)
1plastic baby figurine for Rosca

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Steps

3 hours

1

Measure and weigh all the ingredients.
2
3
4

In a bowl, mix the fresh yeast (if using dry yeast, use half the amount) with 1 tablespoon of flour and the warm water.
5

In a larger bowl, mix the remaining flour with the salt.
6

Make a well in the center of the flour to add the vanilla, milk, and sugar.
7

Use your fingers to mix the ingredients in the center, then add the orange zest and eggs, and start incorporating the flour.
8

Add the yeast mixture with water and mix in all the flour.
9

Once you have a dough, transfer it to a clean, lightly floured surface and start kneading.
10

Knead the dough until it becomes more flexible, about 15-20 minutes.
11

Cut the butter into small pieces and gradually knead it into the dough, about 5-10 minutes.
12

The dough will start to feel light and soft.
13

Grease a bowl with a little oil and place the dough inside. Cover with plastic wrap. Let it rise at room temperature, or as I did, let it rest overnight in the fridge to continue in the morning.
14

Remove the dough from the bowl. If making mini Roscas, divide the dough into equal parts. I made some 1/8 and others 1/16 of the total dough.
15

If you want to add a filling, roll out the dough, add the filling and the plastic baby figurine. Honestly, I preferred it without filling.
16

If not filling, use a rolling pin to roll the dough into a cylinder and join the ends to form a ring.
17

To make the topping, blend the amaranth with the sugar in a food processor. Then add the butter in pieces. Chill in the refrigerator.
18

I experimented and made a mini roll Rosca with brown sugar and ground cardamom.
19

Cut the dates in half to remove the pit, then cut each half lengthwise. Slice the dried apricot into wedges.
20

Let the dough double in size again, about 1 hour (time may vary depending on temperature).
21

Add the amaranth topping and fruit (you can brush with egg wash, but I didn't).
22

Bake at 375°F (190°C) for 30 minutes, and enjoy!