Rosca de Reyes (Without Candied Fruit Paste)

Name: Rosca de Reyes (Without Candied Fruit Paste)
Total time: 7200 s
Yield: Serves 6 servings
Ingredients: 1 1/2 cups all-purpose flour (about 190 grams); 1 1/2 cups pancake mix (about 190 grams); 1/4 cup sugar (about 50 grams); 1/4 teaspoon salt; 1/2 cup milk (about 120 ml); 1 tablespoon dry yeast; 4 tablespoons unsalted butter (about 60 grams); 2 eggs; 1/2 teaspoon orange zest; 1 egg yolk; 1/4 cup powdered sugar (about 50 grams); 1/3 cup all-purpose flour (about 50 grams); 3 1/2 tablespoons unsalted butter, at room temperature (about 50 grams); as needed Chocolate hazelnut spread (such as Nutella),; as needed Peanut butter,; as needed Sliced almonds,; as needed Chopped pecans,

Ader Mad @Ader_Mad

For everyone who doesn't like candied fruit paste, here's a fun alternative.

Ader Mad @Ader_Mad

For everyone who doesn't like candied fruit paste, here's a fun alternative.

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Ingredients

2 hours

Serves 6 servings

Dough
1 1/2 cupsall-purpose flour (about 190 grams)
1 1/2 cupspancake mix (about 190 grams)
1/4 cupsugar (about 50 grams)
1/4 teaspoonsalt
1/2 cupmilk (about 120 ml)
1 tablespoondry yeast
4 tablespoonsunsalted butter (about 60 grams)
2eggs
1/2 teaspoonorange zest
Decoration
1egg yolk
1/4 cuppowdered sugar (about 50 grams)
1/3 cupall-purpose flour (about 50 grams)
3 1/2 tablespoonsunsalted butter, at room temperature (about 50 grams)
as neededChocolate hazelnut spread (such as Nutella),
as neededPeanut butter,
as neededSliced almonds,
as neededChopped pecans,

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Steps

2 hours

1

Dough: In a large bowl, warm the milk in the microwave until just lukewarm (not hot). Stir in 1 tablespoon of sugar. Gently sprinkle the yeast over the top and do not mix. Let it sit for 15 minutes.
2

Add the eggs, butter, and orange zest, and mix well.
3

Sift in the flours and knead until the dough is smooth and uniform. Place the dough in a large resealable bag and let it rise in a warm place until it doubles in size.
4

Decoration: In a medium bowl, mix the powdered sugar, all-purpose flour, butter, and egg yolk. Knead until the mixture is smooth.
5

Line a baking sheet with parchment paper.
6

The dough makes 1 medium or 2 small rings. Knead the dough again and shape it into a ring. Roll the decoration dough into strips and place 4 strips on top. Bake at 400°F (200°C) for 25 minutes or until golden and cooked through.
7

Once cooled, spread chocolate hazelnut spread between some of the butter strips and peanut butter between the others. Decorate the chocolate side with sliced almonds and the peanut butter side with chopped pecans.