St. Paul's January Recipe

Epiphany bread, known as Rosca de Reyes in Spanish-speaking countries, is a sweet, crown-shaped yeast bread with candied fruits and nuts, symbolizing the gifts of the Magi and eaten for the Epiphany (Three Kings' Day) on January 6th. A small figurine (often baby Jesus) is hidden inside; whoever finds it hosts a tamale party for the Candelaria festival on February 2nd. It's a rich, orange-blossom-flavored bread, part of a global tradition of special cakes for this holiday. 

Please Note: If anyone makes this bread and brings it to coffee hour to share, we will award them a prize for attempting it in the first place!!!

Ingredients

·         Dough: 4 cups all-purpose flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp instant yeast.

·         Wet Ingredients: 1/2 cup warm milk, 2 large eggs (room temperature), 1/4 cup softened unsalted butter, zest of 1 orange and 1 lemon.

·         Decoration: 1 beaten egg (for wash), candied fruit slices (cherries, figs, or oranges), and optional sliced almonds or pearl sugar.

·         Tradition: 1 small plastic baby figurine or a dried bean (to hide inside after baking). 

Step-by-Step Instructions

1.    Mix: In a large bowl, combine flour, sugar, salt, and yeast. Add the warm milk, eggs, softened butter, and citrus zests.

2.    Knead: Mix until a dough forms. Knead on a floured surface for 8–10 minutes until the dough is smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.

Shape: Punch the dough down. Roll it into a long cylinder and join the ends to form a large oval ring. Place it on a parchment-lined baking sheet.

Second Rise: Cover the ring and let it rise again for 30–45 minutes.

Decorate: Preheat your oven to 350°F (175°C). Brush the dough with the beaten egg wash. Press the candied fruits and nuts into the surface.

Bake: Bake for 25–30 minutes until golden brown.

The Surprise: Once the bread has cooled slightly, carefully insert the figurine or bean into the bottom of the loaf.