Authentic home cooking from Mexico, with US measurements. 
Rosca de Reyes Filled with Dried Fruit and Cream Cheese Glaze
I saw this gourmet recipe and liked it for the filling and the glaze. I made a few changes, and honestly, it turned out delicious—my daughters loved it.
Rosca de Reyes Filled with Dried Fruit and Cream Cheese Glaze
I saw this gourmet recipe and liked it for the filling and the glaze. I made a few changes, and honestly, it turned out delicious—my daughters loved it.
Open in Cookpad AppSteps
- 1
In a bowl, combine the warm milk with the sugar, yeast, 1 tablespoon sugar, and 1 tablespoon flour. Let it sit for 15 to 20 minutes, then set aside.
- 2
In a large bowl, mix the flour, salt, sugar, and butter. Work the mixture with your hands or a mixer.
- 3
Add the yeast mixture, vanilla extract, and orange zest. Knead for 20 to 30 minutes. If the dough is sticky, add a little more flour and keep kneading until it no longer sticks to your hands.
- 4
Once the dough is ready, let it rest for 30 to 40 minutes until it rises. Then roll it out into a rectangle.
- 5
Spread cream cheese over the dough, then add the dried fruits.
- 6
Roll up the dough.
- 7
Cut the roll in half lengthwise.
- 8
Twist the two halves together to form a braid and brush with beaten egg.
- 9
Bake for 40 minutes or until golden brown. For the glaze, mix 4 ounces cream cheese with 3 tablespoons powdered sugar and 1/3 cup milk. Stir until smooth and drizzle over the rosca.
- 10
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