Rosca de Reyes
From "Frida's Fiestas"
Recipes and Reminiscences of life with Frida Kahlo
By: Guadalupe Rivera and Marie-Pierre Colle 1994
3 1/2 Cups flour
1 envelope active dry yeast, dissolved in 5 tablespoons warm milk
3/4 Cup sugar
7 eggs
4 1/2 ounces butter, softened
1/4 cup warm milk
Salt
2 teaspoons ground cinnamon
1/4 teaspoon anise seeds
3/4 cup raisins
1 teaspoon vanilla extract
1 small porcelain doll
3 ounces dried figs, cut in strips
1/2 cup candied cherries (I left these off)
1/2 cup candied orange, cut in strips
1/2 cup candied lemon, cut in strips
1 beaten egg
Sugar
Mound the flour on the counter or in a bowl and make a well in the center. Fill the will with the softened yeast, sugar, eggs, butter, milk, and a pinch of salt, the cinnamon, anise, reasons and vanilla. Mix into a dough and knead for about 20 minutes until the dough pulls away from the center. Shape the dough into a ball. Brush it with softened butter, and place in a greased bowl. Cover with a cloth and let rise in a warm place for 2 1/2 - 3 hours, until doubled in bulk.
Place the dough on a floured surface, knead lightly, and shape into a ring. Poke the doll into the dough and arrange the ring on a buttered baking sheet. Decorate the ring with candied fruit and let it rise again for 1 1/2 hours, until doubled in bulk. Brush with beaten egg, sprinkle with sugar, and bake in a preheated 275 degree oven for 40 minutes, or until done. You know the rosca is done when the bottom sounds hollow when tapped.
Photos By: Ryannan Bryer de Hickman
Feliz Navidad Magazine - The Santa Fe New Mexican
