Rosca de Reyes (Mexican Three Kings Bread)

Nov 7, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Extract Medium

Rosca de Reyes (Mexican Three Kings Bread)

Rosca de Reyes is a large oval ring of soft, orange-blossom-scented egg bread decorated with strips of sweet paste and fruit paste. A tiny figure of the baby Jesus hides inside, and whoever finds it in their slice owes everyone tamales on Candlemas. Makes 1 rosca in about 5 hr 25 min.

Prep 45 min

Cook 30 min

Cooling 1 hr 10 min

Total 5 hr 25 min

Yield 1 rosca

Ingredients

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rosca

7 tbsp (100 ml)whole milk, warmed to 95°F (35°C)
¼ oz (8 g)instant yeast
½ cup (100 g)granulated sugar, for the dough
4 cups (500 g)bread flour
1 tsp (6 g)fine salt
3 (150 g)eggs, large, room temperature
2 (36 g)egg yolks, large
1 tbsp (6 g)orange zest, finely grated
2 tsp (10 ml)orange blossom water
1 tsp (5 ml)vanilla extract
½ cup (115 g)unsalted butter, softened
½ cup (60 g)all-purpose flour
½ cup (60 g)powdered sugar
2 oz (50 g)vegetable shortening
1 (18 g)egg yolk, large
1 (50 g)egg, large, beaten with 1 tbsp water
5 ½ oz (150 g)quince paste (ate), cut into strips 1/2 inch (1.2 cm) wide
1 ½ tbsp (20 g)granulated sugar, to finish

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Instructions

Make the dough: stir the warm whole milk, instant yeast and granulated sugar in a stand mixer bowl. Add the bread flour, fine salt, eggs, egg yolks, orange zest, orange blossom water and vanilla extract and knead with the dough hook on low until combined, about 3 minutes.
Knead on medium 5 minutes, then add the softened unsalted butter a little at a time. Keep kneading until the dough is smooth, glossy and stretches into a thin sheet without tearing, 8 to 10 minutes more.
Place the dough in a greased bowl, cover and let rise in a warm spot until doubled, 1 1/2 to 2 hours.
Meanwhile, make the sugar paste: mix the all-purpose flour, powdered sugar, vegetable shortening and egg yolk into a smooth, soft paste. Cover until needed.
Press the air out of the dough and roll it into a rope about 26 inches (65 cm) long. Lay it on the lined baking sheet as an oval ring and pinch the ends firmly together.
Brush the ring with some of the beaten egg. Divide the sugar paste into 6 pieces, flatten each between sheets of plastic into a strip about 5 x 1 1/2 inches (13 x 4 cm) and lay them across the ring at even intervals. Arrange the quince paste strips between them and sprinkle the sugar paste with the 20 g granulated sugar.
Cover loosely and let rise until puffy and nearly doubled, 45 to 60 minutes. During the last 20 minutes, heat the oven to 350°F (175°C).
Brush the exposed dough with the remaining beaten egg and bake until deep golden and an instant-read thermometer in the thickest part reads 190°F (88°C), 25 to 30 minutes. If the top browns too fast, tent with foil after 18 minutes.
Cool on the pan 10 minutes, then on a rack until completely cool, about 1 hour. Once cool, push the small oven-safe figurine into the bread from underneath so it is hidden.

Tips

Inserting the figurine after baking from the underside keeps it hidden and avoids any plastic in the oven.
The dough is soft and rich; a stand mixer makes the long kneading far easier.
Ate de membrillo (quince paste) or guava paste are the traditional decorations; candied figs and orange peel are also common.
Warn guests that a small figurine is hidden inside so no one bites down on it unexpectedly; keep slices away from small children.

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Recipe FAQ

How long does it take to make rosca de reyes (mexican three kings bread)?

Plan on 45 minutes of prep and 30 minutes of cooking, plus 4 hours 10 minutes to rise and rest. The recipe makes 1 rosca (14 slices).

How should I store rosca de reyes (mexican three kings bread)?

Wrap well and keep at room temperature up to 2 days; refresh slices 5 minutes at 300°F (150°C). Refrigerate if filled with cream and eat within 1 day.

Can I make rosca de reyes (mexican three kings bread) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with mexican hot chocolate.

Variations

Two smaller roscas: divide the dough in half, shape two 15-inch (38 cm) rings on two sheets and bake 20 to 24 minutes.
Rosca rellena: after baking and cooling, split horizontally and fill with 2 cups (480 ml) heavy cream whipped with 2 tbsp (25 g) sugar; refrigerate and serve the same day.
Extra-orange rosca: increase the zest to 2 tbsp (12 g) and replace the orange blossom water with 1 tbsp (15 ml) fresh orange juice; bake time unchanged.
Overnight rise: refrigerate the kneaded dough, covered, 8 to 12 hours; shape cold and allow 75 to 90 minutes for the second rise.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

297 Calories / serving

14.1g Fat

36.1g Carbs

6.6g Protein

16.4g Sugar

Whole recipe (1 serving): ~297 cal · 14g fat · 36g carbs · 7g protein · 16g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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