Nochebuena Central: Rosca de Reyes
Ornate sweet bread traditionally eaten every January 6th in honor of Día de los Reyes Magos.
By: Karina Escoto-Garcia | @karinabakeswithlove
Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.
For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!
Not everyone celebrates Three Kings' Day (Día de los Reyes Magos), but for those of us who had to wait until January to get our presents, you'll surely appreciate this delicious recipe for Rosca de Reyes to celebrate this special day. This recipe is complete with candied fruit and almonds for a more festive look, and of course a baby figurine if you have that special tradition in your family.
Rosca de Reyes
Ingredients
blank
2 1/3 cups all-purpose flour
2 cups bread flour
1/2 cup honey
1/2 tsp Loisa Sal Marina
1 tbsp dry yeast
4 large eggs
1/2 tsp Loisa Organic Ground Cinnamon
1/2 cup warm milk
1/2 cup unsalted butter (softened)
1 tsp vanilla extract
1 orange (for zest)
blank
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter (softened)
Food coloring (optional, for colored topping)
Directions
blank
In a small bowl, dissolve the yeast in warm milk and let it sit for about 10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, bread flour, salt, orange zest, and cinnamon.
Add the eggs, softened butter, honey, vanilla extract, and the yeast mixture. Mix well until a dough forms.
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1–2 hours or until it doubles in size.
blank
In a small bowl, mix the flour, sugar, and softened butter until it forms a paste. If desired, divide the topping mixture and add a few drops of food coloring to create different colors. (Green gel food coloring works well for the traditional green strips.)
Roll the mixture into small logs or shapes, which you’ll place on top of the dough later.
blank
Punch down the risen dough and shape it into a large oval or ring.
If using baby figurines, tuck them into the bottom of the dough.
Place the dough on a parchment-lined baking sheet, cover, and let it rise for another 30–45 minutes.
blank
Brush an egg wash on top of the dough.
Preheat the oven to 350°F (175°C).
Arrange the colored topping pieces over the dough, pressing gently so they stick.
Add slices of candied fruit and almonds around the top of the dough to create a festive look.
blank
Bake for 25–30 minutes, or until the rosca is golden brown.
Let it cool, then dust lightly with powdered sugar if desired.
Enjoy your Rosca de Reyes with a warm cup of hot chocolate or coffee!
What You'll Need:
Featured Articles
View All
Rosca de Reyes
Ingredients
blank
2 1/3 cups all-purpose flour
2 cups bread flour
1/2 cup honey
1/2 tsp Loisa Sal Marina
1 tbsp dry yeast
4 large eggs
1/2 tsp Loisa Organic Ground Cinnamon
1/2 cup warm milk
1/2 cup unsalted butter (softened)
1 tsp vanilla extract
1 orange (for zest)
blank
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter (softened)
Food coloring (optional, for colored topping)
Directions
blank
In a small bowl, dissolve the yeast in warm milk and let it sit for about 10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, bread flour, salt, orange zest, and cinnamon.
Add the eggs, softened butter, honey, vanilla extract, and the yeast mixture. Mix well until a dough forms.
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1–2 hours or until it doubles in size.
blank
In a small bowl, mix the flour, sugar, and softened butter until it forms a paste. If desired, divide the topping mixture and add a few drops of food coloring to create different colors. (Green gel food coloring works well for the traditional green strips.)
Roll the mixture into small logs or shapes, which you’ll place on top of the dough later.
blank
Punch down the risen dough and shape it into a large oval or ring.
If using baby figurines, tuck them into the bottom of the dough.
Place the dough on a parchment-lined baking sheet, cover, and let it rise for another 30–45 minutes.
blank
Brush an egg wash on top of the dough.
Preheat the oven to 350°F (175°C).
Arrange the colored topping pieces over the dough, pressing gently so they stick.
Add slices of candied fruit and almonds around the top of the dough to create a festive look.
blank
Bake for 25–30 minutes, or until the rosca is golden brown.
Let it cool, then dust lightly with powdered sugar if desired.
Enjoy your Rosca de Reyes with a warm cup of hot chocolate or coffee!