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Three Kings Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 11 Dec 2016 18:49:47 -0800
v116.n047.6
* Exported from MasterCook *

                     Bread, Three Kings - Rosca de Reyes

Recipe By     :Ingrid Hoffmann
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Holidays
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/4         ounce  active dry yeast -- (1 pkt)
       1/4           cup  warm water
       1/4           cup  dried figs -- cut into strips, plus more for garnish
       1/4           cup  candied orange peel -- cut into strips, 
plus more for garnish
       1/4           cup  candied lemon peel -- cut into strips, plus 
more for garnish
       1/4           cup  chopped candied cherries -- plus more whole 
for garnish
    2        tablespoons  light rum
       1/4           cup  milk
       1/4           cup  sugar
       1/4           cup  unsalted butter -- (1/2 stick)
    1           teaspoon  pure vanilla extract
       1/4      teaspoon  ground cinnamon
    1           teaspoon  salt
    3 1/2           cups  all-purpose flour -- (3 1/2 to 4)
    3              large  eggs -- divided
                          Water

Total Time:  2 hr 15 min
Prep:  35 min
Inactive:  1 hr
Cook:  40 min

In a small bowl, combine the yeast and warm water; stir to blend. Let 
stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Put all of the candied fruit in small bowl and drizzle the rum on 
top. Let stand for 15 minutes to 1 hour to infuse the flavor.

In a small pot, warm the milk over medium heat. Add the sugar, 
butter, vanilla, cinnamon, and salt.

In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk 
mixture, and the rum soaked candied fruits, mixing very well until 
the dough gathers into a ball. If the dough is too wet, Add 
additional flour, a little at a time, if needed to form a soft dough. 
Turn the dough out onto a lightly floured surface and knead until 
it's smooth and elastic, about 5 minutes. Put the ball of dough back 
into the bowl and cover with plastic wrap or a kitchen towel and set 
aside in a warm spot to rise for 1 hour.

Remove the dough from the bowl and knead on a lightly floured 
surface. Using your palms, roll the dough into a long rope. Shape the 
coil into a ring, sealing the ends together. Insert a little doll or 
coin into the bread from the bottom, if desired. Line a baking pan 
with aluminum foil and coat with nonstick cooking spray. Carefully 
transfer the dough ring to the prepared baking pan.

Preheat the oven to 350F.

Beat the remaining egg in a small bowl with 1 tablespoon of water to 
make an egg wash, and brush the top of the bread. Decoratively 
garnish the top of the bread with more candied fruit and bake for 35 
to 40 minutes until the cake is golden.

Cool on a wire rack before slicing.

Cook's Note: Let your guests know there is a little doll or coin 
inserted inside.

S(Internet Address):
    "http://www.foodnetwork.com/recipes/ingrid-hoffmann/three-kings-bread-rosca-de-reyes-recipe.html";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 386 Calories; 9g Fat (20.5% 
calories from fat); 9g Protein; 66g Carbohydrate; 3g Dietary Fiber; 
96mg Cholesterol; 318mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.