3 Kings’ Bread or also known as Rosca de Reyes. It is not a Cinco de Mayo dessert served in Mexico in May. It has its own holiday in December but I need something to take to a ladies brunch on Cinco de Mayo day. This is the perfect bread to take as it is festive and Mexican inspired.
Make the stuffing first that will go in the dessert before baking will make things go faster.
Vegan 3 Kings’ Bread
*adapted from Better Homes and Gardens Mexican cook book recipe with some added touches.
Active dry yeast- 1 package
All Purpose Flour- 3 1/2 cups separate into 1 1/2cups and 2 cups measurement
Sugar- 1/3 cup
Vegan butter- 1/4 cup + 2 Tbls
Salt- 1 tsp
non dairy milk- 2/3 cup
Ground Flax Seed- 2 Tbls ground flax seed in 6 Tbls of warm water (let sit until needed)
In separate bowl, mix 2 Tbls sugar and the 1/2 tsp cinnamon (I use cinnamon from The Spice Lab), Stir in 1/2 cup chopped blanched almonds, 1/4 cup of orange peels (Mine are from The Spice Lab) and 1/4 cup candied cherries. Set aside as this goes in the center of the bread.
Directions for Bread
While dough is baking prepare:
Icing for 3 Kings’ Bread
Powdered sugar – 1/2 cups
Vanilla – 1/4 tsp
Chopped Blanched Almonds – 2 Tbls
How to Blanche Almonds
I buy maraschino cherries (10 oz jar) Pour the cherries and 1/4 to 1/2 of the juice in a pan. Use 3/4 of a cup of sugar. Stir and bring to a boil.
Let simmer for 45 to 50 minutes and take off burner and let cool. Cut up 1/4 cup of cherries for the center and use the left over whole cherries for the top.
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