Warning: call_user_func_array() expects parameter 1 to be a valid callback, no array or string given in /home/content/46/7674546/html/sweetbakesofmine/wp-includes/class-wp-hook.php on line 298

Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/content/46/7674546/html/sweetbakesofmine/wp-includes/class-wp-hook.php:298) in /home/content/46/7674546/html/sweetbakesofmine/wp-content/plugins/wp-notcaptcha/lib/notcaptcha_config.php on line 9

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/content/46/7674546/html/sweetbakesofmine/wp-includes/class-wp-hook.php:298) in /home/content/46/7674546/html/sweetbakesofmine/wp-content/plugins/wp-notcaptcha/lib/notcaptcha_config.php on line 9
My Favorite Recipes - Sweet Bakes Of Mine

Sweet Bakes Of Mine

Enjoying Life One Sweet Day At A Time
My Favorite Recipes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This traditional bread is made every year in the hispanic culture. Made on January 6 to celebrate Los Tres Reyes Magos – The 3 Kings Men. Inside is placed a baby plastic figurine baby symbolizing Baby Jesus.
Ingredients
  • 1 pkt. (1/4 oz.) active dry yeast
  • ¼ cup warm water
  • ¼ cup granulated sugar, divided
  • 6 Tbsp. butter, divided
  • 6 Tbsp. whole milk, divided
  • 3 cups plus 1 Tbsp. flour, divided
  • ¼ tsp. salt
  • 3 eggs, divided
  • 2 squares BAKER’S Semi-Sweet Chocolate, cut in half
  • 3 oz. PHILADELPHIA Cream Cheese, divided
  • 1-1/4 cups powdered sugar, divided
  • ⅓ cup finely chopped almonds (if you are allergic to nuts, leave this out)
  • chopped dried mixed fruit
Instructions
  1. Step 1
  2. MIX yeast, water and 1 tsp. granulated sugar in small bowl. Place 4 Tbsp. butter in large bowl. Warm ¼ cup milk. Add to butter in bowl; stir until melted. Add 1-1/2 cups flour, remaining granulated sugar, salt, 2 eggs and yeast mixture; beat on low speed until blended. Gradually beat in 1-1/2 cups of the remaining flour on low speed 2 to 3 min. or until mixture forms soft dough.
  3. Step 2.
  4. KNEAD dough on lightly floured surface 5 min. Let rest 10 min. Roll out dough to 20×6-inch rectangle. Place chocolate pieces, about 3 inches apart, down center of dough rectangle; fold dough lengthwise in half. Roll into 20-inch log; bring ends together to form ring. Place on parchment paper-covered baking sheet; cover with plastic wrap. Let rise in warm place 2 hours or until doubled in size.
  5. Step 3.
  6. MEANWHILE, mix remaining butter, flour, 2 oz. cream cheese, ½ cup powdered sugar and nuts until well blended. Divide into 5 pieces; roll each into 1-inch log. Wrap in plastic wrap. Refrigerate until ready to use.
  7. HEAT oven to 350°F. Beat remaining egg; brush over dough. Top dough with nut logs; press gently into dough to secure.
  8. BAKE 30 to 35 min. or until golden brown. Cool 10 min. Meanwhile, mix remaining cream cheese, milk and powdered sugar until well blended.
  9. TRANSFER bread to wire rack. Drizzle with glaze; top with fruit.
Notes
To see how I make this, please read my Rosca De Reyes Tutorial.

Categories

Archives

Follow Me on Pinterest

Follow Me On Twitter