Chocolate and Vanilla Three Kings’ Bread
Rosca de Reyes de Chocolate y Vainilla
Recipe Yield
15 servings; makes 1 large ring-shaped bread
Cooking time
45 minutes
Rate this recipe
Ingredients
For the starter:
- 1/2 cup whole milk heated to lukewarm
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup all-purpose flour
For the dough:
- 1 tablespoon orange blossom water or rose water (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 4 large eggs
- 3 1/2 cups all-purpose flour plus more for dusting
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 pound (2 sticks) unsalted butter cut into 1⁄2-inch cubes, at room temperature, plus more for the bowls
- 3 tablespoons unsweetened cocoa powder
For the topping:
- 1 cup all-purpose flour
- 1 cup confectioners’ sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter or 1/2 cup plus 2 tablespoons vegetable shortening, at room temperature
- 1 teaspoon vanilla extract
- 1 heaping tablespoon unsweetened cocoa powder
- 1 large egg beaten with 1 tablespoon milk, for brushing
To Prepare
To make the starter:
- Whisk the milk, yeast, and granulated sugar together in the bowl of a stand mixer. Whisk in the flour. Cover with a clean kitchen towel, set in a warm, draft-free place, and let stand until the mixture begins to bubble, 20 to 25 minutes.
To make the dough:
- Attach the bowl to the mixer stand and fit it with the paddle attachment. Add the orange flower or rose water (if using), vanilla, orange zest, eggs, flour, granulated sugar, and salt to the starter and beat on low speed just until combined. Scrape the bowl and beater and switch to the dough hook. Beat on medium speed for 10 to 12 minutes, until the dough pulls away from the sides of the bowl and starts to make a slapping sound.
- On low speed, add the butter in 4 to 6 additions, incorporating each addition before adding the next one. From time to time, scrape the bowl. When all of the butter has been added, increase the speed to medium and beat for another 8 to 10 minutes, until the dough slaps against the sides of the bowl again. It will still be sticky, but don’t be tempted to add more flour.
- Butter two medium bowls. Remove the dough from the mixer bowl, divide it in half, and return one half to the bowl. Shape the other piece into a ball and transfer to one of the buttered bowls.
- Add the cocoa powder to the dough in the mixer bowl and mix on low speed until incorporated. Turn the dough out, shape it into a ball, and place in the other buttered bowl. Cover each bowl with plastic or a clean kitchen towel and let the dough rise in a warm, draft-free place until doubled, 1 to 1 1⁄2 hours.
- Gently deflate both portions of dough with your fist and shape into balls again. Cover and let rise in the refrigerator for at least 3 hours, or for as long as overnight.
- Remove the dough from the refrigerator and set, still covered, in a warm, draft-free spot for about an hour so it comes to room temperature and rises.
- Line a baking sheet with parchment paper. Remove the doughs from the bowls and shape each one into a ball. Press each ball down to flatten it slightly. Place the vanilla round on top of the chocolate round and stretch it so that it completely envelops the chocolate round, turning the dough over to stretch it over the bottom. Make a hole in the center of the dough by pushing your fist through it, then gently stretch the dough out to make a 9-x-13-inch oval.
- Place the dough on the baking sheet. Insert a couple of plastic Baby Jesus figurines into the dough, if using. Cover with a clean kitchen towel and let rise for an hour or so, until the dough has puffed.
- Meanwhile, preheat the oven to 350℉ degrees, with a rack in the middle.
To make the topping:
- Combine the flour, confectioners’ sugar, butter or shortening, and vanilla in a medium bowl and mix together into a smooth paste with your hands. Divide the paste in half. Add the cocoa powder to one half and knead and mix well until evenly incorporated. Divide each of the pastes into about 6 portions and shape into balls.
- Gently brush the bread with the egg wash. Roll each paste ball into a log and then press to flatten it into a strip about 7 inches long, 1 inch wide, and 1⁄8 to 1⁄4 inch thick. Arrange them on the bread, alternating chocolate and vanilla strip, at approximately 2-inch intervals.
- Bake for about 45 minutes, or until the bread is golden brown and makes a hollow sound when tapped on the bottom. Cool on a rack before slicing.
Comments
26comments inChocolate and Vanilla Three Kings’ Bread
Margo Lloyd Beckham
Jan 17
This looks like a very interesting recipe; so pretty too
Pati Jinich
Jan 27
Glad you like it!
Amy ehlinger
Jan 05
You have greT v mexican recipes. New book?
Pati Jinich
Jan 14
Thanks so much Amy! New one coming out hopefully by fall 2025!
Anonymous
Jan 09
Faltó decir a cuantos grados se debe hornear.
Pati Jinich
Jan 30
350℉ degrees, with the rack in the middle of the oven, enjoy!
Anna Estrada
Dec 19
I hope you make this bread on an episode. My son (10) and I love watching your shows. We get tickled everytime you say the word “this”. 😂
Pati Jinich
Jan 08
I have this video of me making this bread in case you guys want to take a look 🙂 https://www.facebook.com/PatiJinich/videos/685470723127871
Chiamt50@gmail.com
Apr 30
I would like to see today’s recipes I’m unable to locate information
Pati Jinich
May 07
Hi! Please let me know which episode you watched and I will send you the links to the recipes! Thank you 🙂
Tom
Jan 26
This Chocolate and Vanilla Three Kings’ Bread is so interesting!
Does this recipe get shown in one of your television program episodes (season/episode)? I don’t see a notation on the recipe itself.
Pati Jinich
Feb 08
Hi Tom, I have yet to make a video for this recipe, it is not from any of my shows. It is included however, in my latest book “Treasures of the Mexican Table”. Enjoy!
Marissa
Jan 09
Gracias por la receta!
Salió deliciosa. En casa no podemos esperar hasta el próximo 6 de enero. Tendremos que repetir la hazaña pronto.
Siguen los tamales del 2 de febrero.
Pati Jinich
Feb 04
Jaja, ya se! Espero que hayan disfrutado unos ricos tamales 😉
Ari
Jan 05
Pati, tu receta es excelente! Sólo hice la mitad, porque somos dos en casa, y casi siempre termino comiéndome todo el pan que hago yo sola. Por fin encontré una receta que sabe exactamente como debe saber, y es mucho más suave que muchas que puedes comprar en México. Muchas gracias! La casa olía a panadería mexicana mientras la rosca se estaba horneando.
Pati Jinich
Jan 07
Que alegria que te haya gustado Ari, muchisimas gracias por tu comentario. Te mando un abrazo!
Renee
Dec 27
I baked this bread. Doubled the recipe, made two loaves, however, next time I will make two or three loaves.
Wonderful.
I do have not consume caffine so I used carob instead.
Pati Jinich
Dec 27
Yay! So glad you liked it so much Renee, gracias!
Gerardo Gormley
Dec 25
Sounds wonderfully time -consuming. I’m up for the challenge on my next day off, 2 days necessarily. And, I will tell you how I did.
Feliz Navidad y Prospero Ano Nuevo
Pati Jinich
Dec 26
It is worth it Gerardo, believe me! Happy Holidays 🙂
Rosa Mezquita
Dec 22
Muchas Gracias Pati, todas sus recetas son buenísimas. La extraño
Feliz Navidad y prosperidad Año Nuevo🎄🍾
Pati Jinich
Dec 26
Gracias a ti Rosa, un abrazo 🙂
Teresa
Dec 21
We like to hide several Baby Jesus figurines inside the Rosca. When you discover a figurine in your piece of cake, you are required to pull out a task written on a folded piece of paper inside a bag. Tasks/responsibilities include: the venue, the entrée, paper/plastics, drinks, desserts, appetizers, and more figurines for what ever else people crave. If all the kids and their families show up, we are a total of 21 people. Did I mention that my daughter was born on Feb. 2? I think it’s time for me to learn to make my own Rosca! Thanks for sharing your recipe. Will there ever be a video included?
Pati Jinich
Dec 26
What a fun idea Teresa!
Teresa
Dec 28
Thank you for reading my comment, and for being such an authentic and creative Mexican gourmet cook.
Pati Jinich
Dec 29
😉