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3 Kings’ Bread: Mexican Inspired

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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.
Ingredients
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)
3 Kings Bread Vegan Recipe

Stuffing

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
  • Activate Yeast: Warm 1/4 c water to 110°. Pour over 1 package of yeast and 1 tsp sugar. Let sit while preparing bread dough
  • Using a large bowl or stand mixer bowl add the 1 1/2 cup flour, sugar, salt, butter, yeast. Then add milk and ground flax seed mixture. Turn mixer on low speed and let blend for 30 seconds while continually keeping the sides of the bowl scraped.
  • Turn mixer to high speed and mix for 3 minutes.
  • Add the remaining 2 cups of flour while stirring by hand. Dough should be soft. Add a couple handfuls of flour if too soft.
  • Lightly flour a surface and knead dough til smooth and elastic in texture. (8 to 10 minutes)
  • Lightly grease a bowl and put dough inside. Turn dough over to grease the other side. Cover the bowl
  • Let rise in warm area for 1 to 1 1/2 hours or till dough doubles in size.
  • Return to floured surface, punch down dough and roll dough to a rectangle appx. 20 x 12 inches.
  • Melt 2 Tbls of butter and brush the top of the dough. Sprinkle the prepared stuffing, made before hand, over dough.
  • Shape the dough like a jelly roll, roll beginning at long side to other long end. Seal edge by pinching.
  • Form a ring by bringing the two ends together. Transfer to greased baking sheet and make sure seam side is down.
  • Pinch the two end pieces together create a seal.
  • Slash sides evenly around the ring from middle of top to bottom of bread ring.
  • Cover once more and let rise again for 30 to 45 minutes. Dough should be double in size.
  • Bake for 25 to 30 minutes at 375°. Cool slightly.

    • While dough is baking prepare:

    Icing for 3 Kings’ Bread

    Powdered sugar – 1/2 cups
    Vanilla – 1/4 tsp
    Chopped Blanched Almonds – 2 Tbls

  • Stir powdered sugar and vanilla; add enough non dairy milk to make the mixture spreadable.
  • Pour over dough letting it drip to edges.
  • Sprinkle the candied cherries and dried orange peels ( I use The Spice Lab) over the bread ring
  • Sprinkle the blanched almonds on top.
    • How to Blanche Almonds
  • Put almonds in bowl and pour boiling water on top. Just barely cover the almonds with the water. Sit for 1 to 1 1/2 minutes.
  • Drain in colander and rinse with cool water. Pat dry.
  • I have never experience almonds just slipping out of the skins. I take a pairing knife scratch the skin and peel it off.
    • Candied Cherries

    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.

    Download the Recipe To Print.

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    3 thoughts on “3 Kings’ Bread: Mexican Inspired”

    2. Vanilla, almonds…. with an ingredient list like this, it was sure to be delicious! It looks like it turned out to be absolutely wonderful based on the photos too!

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