What is Three Kings Day
Just when you thought the holidays were over I have one more to tell you about before closing out the season. January 6th is el Dia de los Reyes Magos or Three Wise Men Day. It is a traditional Christian holiday celebrated in Spain, Latin American and many other Christian countries around the world. The holiday marks the 12th day of Christmas, or Epiphany, for the church. On this day the three kings or wise men (also known as Magi), visited and brought gifts to the baby Jesus.
More Gifts
Religion aside Mexico this day is especially important to children. For niños it means gifts from the Reyes Magos. The night before on January 5th little children all over Mexico leave their shoes near the doorway, outside or perhaps by the window, with a note to the Reyes. They ask for a gift and state the reasons why they deserve it. As you can imagine it was one of my favorite holidays as a child. My siblings and I received gifts on December 24th and 25th and additional, though not as extravagant, gifts on January 6th.
How is Dia De Los Reyes Celebrated
Nowadays as a non-Christian for me this holiday is about good childhood memories and family traditions. One of the traditions for Mexican families is to eat this bread called Rosca de Reyes or King’s Bread.
On January 6th after opening presents from the reyes magos we sit down to drink a cup of chocolate caliente (hot chocolate) with a slice of this sweet bread. Often times families and friends gather for a celebration and the Rosca is always present and served to the guests.
The bread I can best describe as a cross between brioche and hints of a fruit cake…sort of. The bread is shaped in an oval form and is decorated with candied fruits. The shape and fruits are meant to replicate the jeweled crowns of the Wise Men.
Additionally a porcelain baby Jesus figurine is hidden in the dough before baking. For those attending parties, and are served the Rosca, it is considered good luck to be the one who finds the Jesus figurine in their bread serving. That lucky person must also host a party on February 2nd for the Candlemas holiday.
The years I lived in Europe I used to bake my own rosca de reyes and made substitutes for ingredients where I could. It seems like every year I would experiment with flavors and fruits for my rosca.
Tips & Alternatives for Making A Rosca De Reyes
One of the traditional ingredients in the rosca is candied fruit, and I’m not a big fan of it so I swapped it out for dried fruit and dyed decorative toppings. The great thing about this bread is that it can easily be adjusted and tweaked to your personal tastes.
Feel free to replace the craisins and raisins for candied fruit of your choice. It’s very important not to skip the soaking time to avoid burnt toppings.
Additionally I used half all purpose and half whole wheat flour but feel free to use only all purpose if you like.
Please use a food scale for accurate weight of measurements. The recipe makes one large bread, I cut the dough in half before rising and froze one half and baked the other.
- 350 g all purpose flour
- 350 g whole wheat flour
- 150 g light brown sugar
- ½ tsp salt
- 180 g unsalted butter
- 1 tbsp fresh orange zest (from one medium orange)
- 50 ml juice from zested orange
- 1 tsp almond extact
- 4 lightly beaten medium eggs (egg weight between 53-63 gm)
- 150 ml tepid whole fat milk
- 1 pack (12g) instant dry yeast
- 1 lightly beaten egg for wash
- craisins, to decorate and use as many as desired
- golden raisins (sultanas), to decorate and use as many as desired
- red and yellow food coloring
- a cup of Mexican hot chocolate
- In a small bowl cover the craisins and sultanas with warm water and set aside to soak. Meanwhile, melt the butter and set aside to cool slightly. Once cooled mix in orange juice and almond extra and set aside. In a large bowl mix all of the flour, salt, sugar and zest until well combined. In a separate small bowl mix the tepid milk and dry yeast, lightly beating to help it along. Make a well in center of bowl with flour, pour the milk-yeast mix, melted butter, and the 4 lightly beaten eggs. Mix and knead the dough until smooth. You may need extra flour depending on conditions in your kitchen. Cover the dough with clean kitchen cloth and allow to rise for one hour or until doubled in size. **I made two small breads, one baked right away and one frozen to baked another day. If you would like to do the same then cut full dough in half, allow one half to rise and freeze the other right away.**
- Preheat oven to 180c or 356f and prepare large baking sheet. Lightly punch dough down. Cut off a small piece to create the decorative braids. Then divide that small piece into two. Knead each small piece with a drop or two of red and yellow food coloring separately until color is blended well -use extra flour if needed. Between your balms work the dough into long thin strands -- you'll need 3 per braid. Braid the small dough pieces and set aside. Knead the large risen dough into a large oval shape, punch a whole through the center just like a doughnut. Continue until the dough is shaped like a large doughnut with a slight oval shape. Lightly brush the bread dough with egg wash. Drain the craisins and raisins, place the decorative braids on top like in the photos. Next use the craisins and raisins to decorate the bread. Use my pictures as a guide or be creative. Brush the fruit and decorative braids with egg wash then sprinkle with granulated sugar. Make sure the whole bread is coated.
- Bake for 20-35 the time will depend on the thickness the dough was as well as whether the whole dough or half was baked. After 20 minutes check the bread by inserting a knife into the center if clear it is finished baking. Make sure that the color is golden and that when tapped the bread sounds hollow. For the full recipe more baking time is needed, and if the fruits are begging to brown cover the bread to prevent burning and continue baking until finished. Allow to cool completely before serving. Serve with Mexican hot chocolate or your favorite hot chocolate.
Feel free to replace the craisins and raisins for candied fruit of your choice. It is important not to skip the soaking time to avoid burnt toppings. Additionally I used half all purpose and half whole wheat flour but feel free to use only all purpose if you like. It is important to use a scale for accurate weight measurements. The recipe makes one large bread, I cut the dough in half before rising and froze one half and baked the other.
What Flavors Does This Rosca De Reyes Have
While this rosca doesn’t look like the traditional ones in Mexico the bread does taste delicious!
The strongest taste and smell is that of the orange zest. I only wished the almond extract taste would have been stronger. Perhaps next time I’ll add more. The tart craisins compliment the sweet sultanas and orange perfectly. Of course a cup of strong and dark Mexican hot chocolate is a must as it brings the whole bread and celebration together.
Enjoy and Feliz dia de los Reyes!
Now that I live in Mexico again, I can enjoy the traditional Rosca de Reyes in all shapes and sizes! Below are what some of the small personal size ones look like. You can read all about them here.
That’s a beautiful bread, Nancy! I learnt something new today. Carbs, I just love them. Sigh…..
Thanks Phong Hong:)
A gorgeous bread! I wish I could have a slice with my tea…
Cheers,
Rosa
Ah if only we were neighbors 😉
Nan! What a beautiful loaf that is…. i envy all those who got to devour it
Thank you Anusha!:)
The same idea as the New Orleans King Cake! I am not Christian or anything else for that matter, but I am ALWAYS down for a holiday that involves good food! Lovely photos. And Happy New Year! xoxo
I’m not either Trix but like you if it involves food then I’m game. Thanks sweetie and Happy New Year!xoxo
Love your Three Kings Bread. I’m off to the Mexican market in a few and while theirs are so cute, they don’t taste that great and gasp, there is a plastic baby Jesus inside, lol. I like what you adorned yours with, I don’t love the candied fruit either. Enjoy your bread, I’ll raise a cup of hot chocolate to you when I get mine done.
Gina
Gracias Gina! I want to go to the market with you. Haha, non-Mexicans are always surprised with with the baby Jesus. Thanks and salud!
I loved learning about this tradition – I had never heard of it before so thank you!
My pleasure Alyssa:)
Gorgeous bread, Nancy! The flavors sound heavenly, I love using citrus zest in baking!
Thank you Laura! Me too it gives a great taste and smell.
We just celebrated Rosca de Reyes today in the office – i got a little baby, so i’m bringing in Tamales in Feburary 😉 Loved this post – and am bookmarking it, as I know when we leave D.F. I will want to recreate some of the great memories i have here – and what better way to do that then with food!
Oh how lucky for you Alex! Thanks and I hope you can enjoy the recipe some day.
yummy bread
Thanks!
this was a very sweet post filled with memories. it was nice to learn about a new holiday…i am all for celebrating special holidays, regardless of what religion they pertain to 🙂
your bread is so pretty…i like that you decorated it coz you know i have a weakness for ALL things decorated…lol
Specially when they involve food right? 🙂 Thank you it’s a great compliment coming from you. xx
I love the colored braids!
Thanks 🙂
This would surely satisfy my carb cravings!
And sweet cravings too;)
What a beautiful bread and lovely tradition! Childhood memories especially surrounding food are always the best!
I am done spamming you for the evening 🙂 Hugs
I agree and it is nice to relive them now an then. Don’t be silly you aren’t spamming me. Have a great weekend!
In the north of Europe ‘Three Kings Day’ on the 6th is a vey important holiday: that is the day one has to take down the annual Christmas Day and ceremonially pack away all the ornaments till next year. It is the day after which one must not wish anyone ‘Happy New Year’: that would bring bad luck to both parties. It is also the official end of the Christmas holidays: kind of sad for the kids, a bit of a relief for many parents methinsk 🙂 !
Thanks Eha I didn’t know about the ‘Happy New Year’ thing -I’ll remember it now.
Very much like the gallette des Roos in France. A coin or facade bean is placed in the gallette, and the one who gets the piece with it is the ‘King’ or ‘Queen’ for the day. In fact, we have friend coming tomorrow for la Befana (Italian Epiphany) and we play the game with whatever cake we’re having for dessert. As you say, it’s a fun tradition whether you believe or not.
Yes exactly Frank! I’ve heard of the Befana and they even sell the witch dolls here too. Thanks!
Oh, those lights in the photos? How do you manage it time after time? No wonder you wrote a book! Beautiful.
Hehe, thanks Victoria. 🙂
What fun–I’d love to try making this for the 6th even though we don’t celebrate 😉 diversity and all its accompanying occasions (+ food traditions) are so fantastic. Thanks for sharing!
I agree and hope you can give it a try. Thanks!
Italians also celebrate this holiday – it’s called Befana. Your recipe looks quite wonderful.
Thank you Suzanne!
Gorgeous photos. Love the bokeh. I’ve got to head back into Yummy Pics!!
Thank you Joan!
What a beautiful bread. I love the twinkling lights in the background of your photos. I am enjoying reading your photo ebook. Someday I hope to feel about my own photos the way I feel about your photos. 🙂
Thank you Ramno. I’m glad to hear you are enjoying the book. I know that day is right around the corner for you -you’re doing great!
Spiciefoodie why have I not heard of you?! I am in love with your pictures. I was going through the google images looking for a Three Kings printable for my kids to color tomorrow and found your picture of Rosca de Reyes. So glad I cliked on it. Can’t wait to check out your photography tutorials. Your bread looks delicious and beautiful!
Thank you Stephanie and I hope you had a great Dia de Los Reyes Magos!
What a stunning loaf, Nancy! I love the jeweled look it has. I enjoyed reading the traditions around this bread…it’s things like that, along with memories that make the holidays so special to me too. I hope your new year is off to a wonderful start, my sweet friend!
Thanks Faith and best wishes to you sweetie!
Great info, fantastic recipe! I’m aware of this celebration, but have never done it myself. Definitely on my calendar for next year! Thanks.
Thanks John!
Absolutely beautiful light effect and I was mesmerized by your pictures between reading your post…. Thanks for teaching us history and your bread looks delicious!!
Thank you Nami!
It’s amazing how so many holidays is associated with food or vice versa. Thanks for the information on Three Wise Men Day and how your family and culture celebrate it. Very interesting. Your king bread looks absolutely delicious and the pictures – gorgeous! Love the holiday lights effect in the background!
Thank you MJ!
I am veganizing this recipe … and I can’t wait to see how it turns out. I made a lot of substitutions! I will share pictures with you later. Blessings!
Hi Gloria! Oh, I’d love to see your veganized rosca and recipe. My brother-in-law is a vegan so I’m quite curious. Can’t wait!
Hola Nancy! Such a beautiful post, such a yummy recipe!
M-m-mmm! Can’t wait to try this yummy cake!
We also celebrated the 6th of January in the Greek Orthodox church, as the day Jesus was baptized by John. It’s a national holiday and the custom is people diving in the waters to get a cross, thrown by the priest. The one who retrieves the cross is supposed to be blessed and fortunate:)
Thanx for sharing your wonderful memories with us!
Sending you our love,
Mirella and Panos