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Rosca de Reyes (Three Kings Day)

Rosca de Reyes (Three Kings Day)

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 230  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package active dry yeast (1/4 oz.)
  • 2 tablespoons warm water
  • 4-1/2 cups all-purpose flour , divided
  • 1/3 cup granulated sugar plus 1 teaspoon , divided
  • 1/4 teaspoon salt
  • 3 eggs , divided
  • 4 egg yolks
  • 4 oz. cream cheese (one half 8-oz. pkg) , softened
  • 1/2 cup sweetened condensed milk (do not use evaporated milk)
  • 1 teaspoon anise extract (optional)
  • 30 HERSHEY'S KISSES Brand Milk Chocolates , unwrapped
  • 1/3 cup butter , softened
  • 1/3 cup powdered sugar
  • 1/3 cup ground slivered almonds
  • 1/2 cup dried mixed fruit , coarsely chopped

Directions

  • 1. Stir together yeast, warm water, 2 tablespoons flour and 1 teaspoon sugar in small bowl. Let stand 10 minutes.
  • 2. Stir together 3 cups flour, remaining 1/3 cup granulated sugar and salt in large bowl. Add 2 eggs, egg yolks, cream cheese, sweetened condensed milk, yeast mixture and 1 teaspoon anise extract, if desired. Beat 3 to 5 minutes or until mixture is well blended and forms soft dough.
  • 3. Turn dough out onto lightly floured surface; knead 10 minutes (dough will be smooth and elastic). Shape into ball, place in greased bowl, turning so that entire surface is lightly greased. Cover loosely with plastic wrap; let rise in warm place until doubled (about 1-1/2 hours).
  • 4. Punch down dough; turn out onto lightly floured surface. Roll dough into rope about 22 inches long. Flatten to about 5 inches wide. Place 30 chocolate pieces down the center length of the dough. Roll filled dough back into rope, pinching edges to seal. Shape into ring, sealing the ends together. Line cookie sheet with parchment paper. Carefully transfer the dough ring to the prepared cookie sheet. Loosely cover with plastic wrap. Let dough rise in warm place 1 to 2 hours or until doubled in size.
  • 5. Meanwhile, mix butter, 1/2 cup flour, powdered sugar and ground almonds until well blended. Divide into 10 equal pieces; roll and slightly flatten each piece into about 3 x 1/2-inch strips. Refrigerate until ready to use.
  • 6. Heat oven to 350°F. Whisk remaining egg; brush over dough. Place butter strips about 2 inches apart across top of bread ring. Bake 20 minutes. Carefully remove bread from oven; brush with remaining beaten egg. Top with dried fruits. Bake an additional 5 minutes.
Ingredients sitting on a table

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