Mexican bakers hide plastic baby Jesus figures in Rosca de Reyes—whoever finds it hosts February's tamale party.
Homemade Rosca
Discover the magic of homemade Rosca, a delightful dough that opens the door to endless culinary possibilities! With just a handful of ingredients like creamy cheese and aromatic herbs, you can whip up everything from savory rolls to flaky pastries. Get ready to impress your friends and family with this versatile treat that’s perfect for any occasion!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 250ml de água (8.45 fl oz)
🥛Dairy & Eggs(2)
- 2 ovos
- 250ml de leite (8.45 fl oz)
🫙Pantry Staples(4)
- 1 kg de farinha de trigo (8 cup)
- 7 colheres (sopa) de óleo (105 ml)
- 8 colheres(sopa) de açúcar (120 ml)
- 2 pacotes de fermento biológico
🧂Spices & Seasonings(1)
- 1 colher(cafe) rasa de sal (5 ml)
👨🍳 Instructions
- 1
Warm the water with the milk, place in a bowl and dissolve the yeast.
- 2
Then add the other ingredients, and lastly the flour.
- 3
Add the flour gradually and knead for approximately 15 minutes.
- 4
The dough is ready when it is elastic and does not stick to your hands. Do not let the dough become hard.
- 5
Place in a bowl and let it rest for 30 minutes.
- 6
Then shape the dough into rings and let them rest on the tray for another 30 minutes before baking.
💡 Pro Tips
- ✓Heat milk and water to exactly 105-110°F before adding yeast because temperatures above 115°F kill yeast cells while below 95°F prevents proper activation.technique105-110°F
- ✓Knead for the full 15 minutes to develop gluten networks that create the characteristic chewy texture - under-kneaded rosca will be dense and crumbly.timing15 minutes
- ✓Test dough readiness with the windowpane test: stretch a small piece until translucent without tearing, indicating proper gluten development at 75-80% hydration.technique75-80% hydration
- ✓Shape rings with a 4-inch center hole because dough will expand 50-60% during final proof and baking, preventing the hole from closing completely.technique4-inch hole, 50-60% expansion
- ✓Maintain proofing temperature at 75-80°F during both rest periods because cooler temperatures slow yeast activity while warmer conditions can overproof the delicate enriched dough.timing75-80°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Mexican bakers hide plastic baby Jesus figures in Rosca de Reyes—whoever finds it hosts February's tamale party.
Homemade Rosca
Discover the magic of homemade Rosca, a delightful dough that opens the door to endless culinary possibilities! With just a handful of ingredients like creamy cheese and aromatic herbs, you can whip up everything from savory rolls to flaky pastries. Get ready to impress your friends and family with this versatile treat that’s perfect for any occasion!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 250ml de água (8.45 fl oz)
🥛Dairy & Eggs(2)
- 2 ovos
- 250ml de leite (8.45 fl oz)
🫙Pantry Staples(4)
- 1 kg de farinha de trigo (8 cup)
- 7 colheres (sopa) de óleo (105 ml)
- 8 colheres(sopa) de açúcar (120 ml)
- 2 pacotes de fermento biológico
🧂Spices & Seasonings(1)
- 1 colher(cafe) rasa de sal (5 ml)
👨🍳 Instructions
- 1
Warm the water with the milk, place in a bowl and dissolve the yeast.
- 2
Then add the other ingredients, and lastly the flour.
- 3
Add the flour gradually and knead for approximately 15 minutes.
- 4
The dough is ready when it is elastic and does not stick to your hands. Do not let the dough become hard.
- 5
Place in a bowl and let it rest for 30 minutes.
- 6
Then shape the dough into rings and let them rest on the tray for another 30 minutes before baking.
💡 Pro Tips
- ✓Heat milk and water to exactly 105-110°F before adding yeast because temperatures above 115°F kill yeast cells while below 95°F prevents proper activation.technique105-110°F
- ✓Knead for the full 15 minutes to develop gluten networks that create the characteristic chewy texture - under-kneaded rosca will be dense and crumbly.timing15 minutes
- ✓Test dough readiness with the windowpane test: stretch a small piece until translucent without tearing, indicating proper gluten development at 75-80% hydration.technique75-80% hydration
- ✓Shape rings with a 4-inch center hole because dough will expand 50-60% during final proof and baking, preventing the hole from closing completely.technique4-inch hole, 50-60% expansion
- ✓Maintain proofing temperature at 75-80°F during both rest periods because cooler temperatures slow yeast activity while warmer conditions can overproof the delicate enriched dough.timing75-80°F