Rosca de Reyes

February 2, 2021
Instructor: Cortney Morentin
 A pan dulce that is made on Three Kings Day or Epiphany, which is a holiday observed by Protestants and Catholics
ROSCA DE REYES and typically celebrated in Mexico and Colombia with the sharing of this bread. Contributed by Cortney Morentin

Total flour
fermented in
sweet starter 19.49%
Total dough weight 1.011 kg All purpose flour 22.99%

TOTAL FORMULA SWEET STARTER FINAL DOUGH

% Kilograms % Kilograms % Kilograms
Total flour 100.00 0.460 100.00 0.090 100.00 0.370
All purpose flour 84.77 0.390 100.00 0.090 81.08 0.300
Whole spelt flour 15.23 0.070 18.92 0.070
Whole milk 46.78 0.215 58.11 0.215
Water 19.49 0.090 100.00 0.090
Egg, room temp 10.66 0.049 13.24 0.049
Salt 1.96 0.009 2.43 0.009
Butter, room temp, cut in cubes 16.32 0.075 20.27 0.075
Sugar 16.32 0.075 20.27 0.075
Starter 3.90 0.018 20.00 0.018
Brown sugar 3.90 0.018 20.00 0.018
Ground cinnamon* 0.61 0.003 0.76 0.003
Ground cardamom† 0.05 0.000 0.07 0.000
Sweet starter 58.11 0.215
Totals 219.99 1.011 240.00 0.215 273.26 1.011
Egg wash‡ As Needed
Cookie topping As Needed
Chocolate topping As Needed
Dried figs, sliced** As Needed

*1 teaspoon
†¼ teaspoon
‡1 egg, 1 tablespoon heavy cream and a pinch of salt
**1 cup

COOKIE TOPPING CHOCOLATE TOPPING

Total weight 0.420 kg Total weight 0.167 kg
TOTAL FORMULA TOTAL FORMULA
% Kilograms % Kilograms
Sugar 100.00 0.150 Powdered sugar 100.00 0.114
All purpose flour 95.00 0.143 Cocoa powder 20.00 0.023
Butter* 75.00 0.113 Coconut oil, melted 13.00 0.015
Vanilla† 0.30 0.000 Water, hot* 13.00 0.015
Matcha powder‡ 9.00 0.014 Salt† 0.10 0.000
Total 279.30 0.420 Total 146.10 0.167

*A stick *can increase to 45gr, depending on desired thickness

†A teaspoon †A pinch
‡Or 23gr of cacao powder, or ½ vanilla bean pod scraped

Rosca de Reyes - February 2, 2021 - Morentin

PROCESS–Rosca de reyes

Preferment Sweet starter

Mix Type of mixer Hand
Time Until incorporated

Ferment Time/temperature 5:00–8:00 at room temperature

Final Dough
Mix Type of mixer Stand mixer with paddle
Hold back All purpose flour, spelt flour, cinnamon, cardamom,
salt and butter
Time Until fully mixed on speed 2–4
Pre-mix Dry ingredients: all purpose flour, spelt flour,
cinnamon, cardamom in a separate bowl
Add Butter around the bowl of stand mixer, and dry
ingredients
Time 0:05 on speed 4 or until incorporated
Rest 0:15
Add Salt
Time 0:20–0:30 on speed 4–6 with dough hook

Ferment Time/temperature 5:00–6:00 at room temperature

Fold 0:30, 1:00, 1:30 and 2:00
Refrigerate Overnight

Shape Rest 0:30 at room temperature

Divide 150g for small, 325g for big
Shape As demonstrated in class

Proof Time/temperature 3:00–5:00 at room temperature

Bake Finishing See process notes.

Time/temperature 0:20–0:24 at 350°F. DIT 200°F
Garnish See process notes.

Process Notes

PROCESS - FINISHING
• About 1 hour before you plan to bake, brush the egg wash on top of the dough. Roll out the cookie
topping on a floured surface until it is about ½ centimeter thick. Then using a bench knife cut pieces of
cookie crust to top the rosca with. Place slices of dried figs on the dough.

PROCESS - GARNISH
• While cooling, using a spoon drizzle it with the chocolate topping.

PROCESS - COOKIE TOPPING

• Around one hour before baking mix all of the cookie topping ingredients in a bowl by hand until
resembles cookie dough.
• Wrap dough in plastic wrap until ready to use.

PROCESS - CHOCOLATE TOPPING

• Mix everything by hand just before taking the rosca out of the oven. Rosca de Reyes - February 2, 2021 - Morentin