La Mexicana's Rosca De Reyes (King Cake)

Recipe by Molly53
READY IN: 3hrs 30mins
YIELD: 2 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
  • In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
  • Add the salt, eggs, and yeast mixture and blend thoroughly.
  • Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
  • Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
  • Dough may be made with a standing mixer and dough hook.
  • Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
  • Cover loosely with plastic wrap and let rise until doubled.
  • Punch down the dough and divide in half.
  • To prepare rings, divide dough in half and flatten into a long oval.
  • Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
  • Join ends together leaving large oval hole in the middle.
  • Cover and let rise until double, about 1 hour.
  • While the bread is rising, preheat oven to 350°F.
  • Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
  • Remove and let loaves cool on wire racks.
  • Icing: Mix all the icing ingredients together until fluffy and well blended.
  • To serve, frost cooled loaves with icing.
  • Decorate with different colored sugars or candied fruit.
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