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Kate Ramos

Candied Citrus Three Kings Bread with Sweetened Whipped Cream Recipe {Rosca de Reyes}

Homemade candied citrus and sweetened whipped cream turn this traditional bread eaten on Dia de los Reyes (January 6th) into a grand dessert.
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Prep Time 3 hours 20 minutes
Cook Time 1 hour 50 minutes
Total Time 5 hours 10 minutes
Servings: 12 -14
Ingredients Method Notes

Ingredients
  

For the Bread:
  • 2/3 cup warm water between 100˚-110˚F
  • 1 packet 1/4 oz. or 2 1/4 teaspoons active-dry yeast
  • ¾ cup granulated sugar
  • 5 cups all-purpose flour
  • Zest of 2 large Navel oranges
  • Zest of 1 large lemon
  • 1 teaspoon anise seed
  • 1/2 teaspoon salt
  • 4 large eggs beaten
  • 1/2 cup 1 stick butter, softened
  • 1 tablespoon vanilla extract
  • A small figurine dried bean or coin wrapped in wax paper
  • 1 large egg yolk mixed with 1 tablespoon of water for egg wash
For the Candied Citrus:
  • 1 mandarin orange
  • 1 lime
  • 1 lemon
  • 2 cups granulated sugar
  • 2 cups water
For the Sweetened Whipped Cream:
  • 1 ½ cups heavy whipping cream
  • 1/3 cup NESTLÉ LA LECHERA Sweetened Condensed Milk

Method
 

  1. STIR the water and yeast and let stand for 10 minutes in a warm place.
  2. COMBINE flour, sugar, orange zest, lemon zest, anise seed and salt in large mixer bowl. Add eggs, butter, yeast mixture and vanilla extract. Mix together with dough hook or by hand until a soft, smooth dough is formed.
  3. PLACE dough on lightly floured surface; knead gently for about 5 minutes. Shape into a ball. Place in large greased bowl; turn over. Cover with greased plastic wrap. Let rise in warm place for about 2 hours or until doubled in size. (THIS IS WHEN THE CANDIED CITRUS SHOULD BE MADE)
  4. PUNCH dough down. Form the wreath by rolling dough into a disk, and then use your hand to make a hole in the center. Place on large, parchment lined baking sheet (may need to use it upside down) and continue to shape the wreath. Lift up one area and insert the figurine, bean or coin that has been wrapped in wax paper by pushing it up through the bottom. Smooth out lumps or tears from surface of dough. Cover with greased plastic wrap. Allow to rise in warm place for another 45 minutes until almost doubled in size.
  5. PREHEAT oven to 350º F.
  6. BRUSH wreath with egg wash. Decorate it with candied citrus.
  7. BAKE for 25 to 30 minutes or until golden brown and sounds hollow when tapped. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. (AT THIS POINT PREPARE THE WHIPPED CREAM)
  8. WHEN completely cooled, use a bread knife and carefully slice through the wreath horizontally. Spread whipped cream evenly on bottom piece of wreath. Top gently with top half. Best served immediately after adding whipped cream.
TO MAKE THE CANDIED CITRUS:
  1. SLICE mandarin, lime and orange thinly (should have about 18 slices). Carefully remove any seeds.
  2. PREPARE a large bowl with ice and water.
  3. BRING a medium saucepan of water to boil. Add sliced citrus and boil for 90 seconds. Remove slices from saucepan and place in ice water for 3 minutes. Drain.
  4. PLACE sugar and water in a medium skillet. Bring to a simmer over medium heat until sugar is dissolved. Add citrus slices in a single layer and reduce heat to medium-low. Simmer, turning occasionally, for 1 hour or until skin is translucent. Remove slices and allow to cool on a wire rack.
TO MAKE THE SWEETENED WHIPPED CREAM:
  1. BEAT cream in a chilled bowl until stiff peaks form. Fold in sweetened condensed milk.

Notes

To encourage your dough to rise, heat your oven to warm and turn off. Then place your covered dough inside.
Any citrus can be candied. Experiment with oranges or grapefruit for a flavor variation.
Bread can be made one day ahead and tightly wrapped in plastic. Add whipped cream immediately before serving.

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