Rosca de Reyes

 Rosca de Reyes or King's Cake is traditionally baked on January 6th to celebrate the Christ Child and the arrival of the Three Wiseman, bearing gifts of gold and Frankincense and Myrrh.  A ceramic baby Jesus is baked inside the cake and whoever gets the figurine in their slice of cake is obligated to throw next years party.

 This recipe is from the cookbook Frida's Fiestas by Diego Rivera's daughter, Guadalupe Rivera, and is usually served with Mexican hot chocolate.

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
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

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


  1. Ry, thank you so for the recipe. That actually looks good unlike the ghastly purple and green and pink ones sold in the bakery. Anything baked with seven eggs in it has to be rich and good. Are you in SC still? I always love seeing you post or comment. You were one of my first blogs. Sugar boy is precious - the littles are so special. I have a new (4th) little baby girl coming Feb. 7. The genetic tests weren't good, so we are hoping for the best. She will be a blessing.

  2. Hello and Happy New Year Donna! This recipe is much better than the ones that are mass produced. Congratulations on the new baby! It looks as if Sugar Boy will be our one and only. We are so in love with him an hover around him like hummingbirds. We are not in SC anymore - miss those soft southern days at the beach. At present, we have one foot in Texas, one in New Mexico and the other in Arizona.

  3. I've missed your posts and your beautiful photos..we have galette des rois which is for Jan 6th..Epiphany..it is puff pastry..a type of frangipane is the usual one and a trinket hidden inside:)
    I don't think I have seen as beautiful a presentation and setting as yours.
    You're just so lovely.

    So you have 3 feet ? :):)
    Happiest of New Yars..would love to see Sugar Boy:)
    Donna..I think it was through you I found Ry..or maybe Jain years ago.
    Nice find:)

  4. How nice of you to say Monique:). I had to take some time off from blogging. Too much travel. Living in three different places at my age is challenging! I can never remember where anything is. Soon, we will narrow it down to two houses, which is one too many!

    Even though I haven't blogged for some time now, I always follow your blog and Donna's as well.
    Sugar Boy is as sweet as ever and the joy of our hearts. I will post some photos of him soon. I love seeing photos of your boys - so adorable!
    I wish you peace and joy in the New Year. After the travesty of our election - I might just move to Canada!

  5. Happy New Year Ry...your cake is gorgeous!
    Wishing you all the best...


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