Rosca de Reyes with Cranberry-Almond Filling and an Eggnog Glaze

Rosca de Reyes with Cranberry-Almond Filling and an Eggnog Glaze might be a good recipe to expand your side dish repertoire. For 76 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 8g of protein, 17g of fat, and a total of 400 calories. It will be a hit at your Christmas event. If you have unsalted butter, lime peel, eggnog, and a few other ingredients on hand, you can make it. 357 people have made this recipe and would make it again. It is brought to you by Muy Bueno Cookbook. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 42%. Try Rosca de Reyes (Three Kings Bread), Three Kings Bread: Rosca de Reyes, and Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze for similar recipes.

Servings: 12

 

Ingredients:

1 packet (1/4 ounce) active dry yeast (2 1/4 teaspoons)

1 teaspoon almond extract

3/4 cup finely chopped blanched almonds

8 tablespoons butter, softened to room temperature

3/4 cup organic dried cranberries, soaked in 1/2 cup brandy

4 to 6 teaspoons eggnog

2 eggs

1/3 cup all-purpose flour

3 1/2 cups all-purpose flour, divided

¼ teaspoon ground cinnamon

2 teaspoons grated lime peel

Maraschino cherries

3/4 cup warm milk (about 110° F)

Dash freshly grated nutmeg

1 teaspoon freshly grated orange peel

1 cup powdered sugar

1 1/2 teaspoons salt

3 tablespoons sugar

1/4 cup unsalted butter, softened to room temperature

¼ teaspoon vanilla extract

1/2 teaspoon vanilla extract

1/4 cup warm water (about 110° F)

Equipment:

mixing bowl

plastic wrap

bowl

baking sheet

pizza stone

knife

oven

aluminum foil

wire rack

spatula

Cooking instruction summary:

In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, eggs and lime peel. Stir in two cups of the flour, a little at a time. Beat for 2 minutes. Add remaining flour until you have soft, workable dough. Note: Your dough will be sticky.Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour as needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).Meanwhile, prepare the Cranberry-Almond Filling. Drain the dried fruit of its liqueur. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll out the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal.With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.Carefully transfer the bread to a greased and floured baking sheet or pizza stone and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.Preheat oven to 350 F.Place the cherries (cut in half) on top of the wreath to decorate.Bake wreath until lightly browned, about 20 to 25 minutes, covering the wreath loosely with foil after the first 15 minutes, as it will brown quickly.While wreath is baking, prepare eggnog glaze.Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency.When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze and grate a little bit of fresh nutmeg over the icing.

 

Step by step:


1. In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, eggs and lime peel. Stir in two cups of the flour, a little at a time. Beat for 2 minutes.

2. Add remaining flour until you have soft, workable dough. Note: Your dough will be sticky.Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour as needed to prevent sticking.

3. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).Meanwhile, prepare the Cranberry-Almond Filling.

4. Drain the dried fruit of its liqueur. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles.

5. Roll out the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal.With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.Carefully transfer the bread to a greased and floured baking sheet or pizza stone and shape into a wreath, pinching ends together to seal.

6. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.Preheat oven to 350 F.

7. Place the cherries (cut in half) on top of the wreath to decorate.

8. Bake wreath until lightly browned, about 20 to 25 minutes, covering the wreath loosely with foil after the first 15 minutes, as it will brown quickly.While wreath is baking, prepare eggnog glaze.

9. Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency.When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze and grate a little bit of fresh nutmeg over the icing.


Nutrition Information:

Quickview
400k Calories
7g Protein
17g Total Fat
54g Carbs
4% Health Score
Limit These
Calories
400k
20%

Fat
17g
27%

  Saturated Fat
8g
51%

Carbohydrates
54g
18%

  Sugar
21g
24%

Cholesterol
60mg
20%

Sodium
379mg
16%

Alcohol
0.2g
1%

Get Enough Of These
Protein
7g
15%

Vitamin B1
0.41mg
27%

Selenium
16µg
24%

Folate
95µg
24%

Manganese
0.45mg
23%

Vitamin B2
0.35mg
20%

Vitamin E
2mg
16%

Vitamin B3
2mg
15%

Iron
2mg
13%

Phosphorus
118mg
12%

Fiber
2g
11%

Magnesium
33mg
8%

Vitamin A
422IU
8%

Copper
0.17mg
8%

Calcium
56mg
6%

Zinc
0.76mg
5%

Vitamin B5
0.49mg
5%

Potassium
142mg
4%

Vitamin D
0.58µg
4%

Vitamin B6
0.06mg
3%

Vitamin B12
0.17µg
3%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Corned Beef Sliders

Country Cleaver

Skinny Chocolate- Caramel Banana Bread

Recipe Girl

Creamy Chicken Enchiladas

Recipe Girl

Turkey & ham salad

BBC Good Food

Paprika Spiced Cauliflower with Four Cheese Dip

Tinned Tomatoes