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:
covered percent of daily need
