“This recipe lightens up the density of the traditional Rosca, and focuses on the gold that King Gaspar brought Baby Jesus. It uses golden raisins as a symbolic representation and also includes dried figs.”
What You’ll Need:
4 cups Simply Balanced flour
1 1/2 stick unsalted butter, softened
6 eggs + 1 egg yolk
1/2 cup granulated sugar
1 tsp. salt
2 heaping tbsp. active dry yeast
1 cup whole milk
Zest of 2 oranges
6 tbsp. grape seed oil
5 oz. golden raisins
1/4 cup Red Guyaba Paste, cut into thin strips, for garnish
1/4 cup Green Apple Paste, cut into thin strips, for garnish
1/4 cup Yellow Quince Paste, cut into thin strips, for garnish
5 oz. Market Pantry dried figs
1 jar Simply Balanced raspberry fruit spread
12 oz. Market Pantry maraschino cherries, without stems
2 Baby Jesus bake-proof figurines
Sugar Paste Ingredients:
1/4 cup granulated sugar
1/4 cup flour
1/2 cup powdered sugar
2 tbsp. vegetable shortening, softened
1/2 stick unsalted butter
What You’ll Do:
Preheat oven to 350° F.
Warm 3 oz. milk in the microwave until lukewarm. Add 2 tbsp. flour, 1 tbsp. sugar and active dry yeast. Mix until combined and let rise for 10 minutes in a warm spot, until doubled in volume.
Sift remaining flour into an extra large bowl; add salt and orange zest and mix until combined.
Add softened butter and gently combine. Make a well in the center and add sugar, 6 eggs and yeast mixture. Mix well until incorporated.
Flour your work surface and turn dough out. Add golden raisins and knead dough until it’s soft and elastic. Sift in extra flour as needed.
Grease a bowl with two tbsp. grape seed oil, place dough inside and coat dough in oil. Cover bowl with plastic wrap and let rest in a warm spot until doubled in size, approximately 20-30 minutes.
Place dough onto a floured work surface and stretch into a 5-inch by 36-inch rectangle with hands. Spread raspberry spread horizontally along the center of the dough. Starting with the long edge furthest from you, roll the dough toward you to create a long rope. Pinch end together.
Cut dough in half to create two 18-inch long dough strands for two roscas. Pinch dough ends together of each strand to create two wreath shapes.
Grease two large cookie pans and the outside of a two 6-inch cake pans. Place the cake pans upside-down in the center of the cookie pans and wrap the wreaths around the pans.
Cover dough with plastic wrap and place back in warm location to rest for 15 minutes, or until doubled in size.
Whisk remaining egg yolk and brush the tops of the roscas.
Make sugar paste: Combine all ingredients in a small bowl and divide into eight equal-sized portions. Flatten and cut into rectangles; place over the roscas at even intervals. Garnish with fruit paste, halved figs and cherries.
Hide the baby Jesus figurines in the dough of each cake.
Bake for 25-35 minutes, or until dark golden brown. Remove from oven and cool for 10 minutes before attempting to remove to a serving dish.
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