Rosca de Reyes

Dearest readers (or should I say reader?):

I apologize I have not updated my blog in a while but I'm still under the weather, although I'm feeling much better. Unfortunately my appetite has not come back full force yet, so I haven't had the urge to cook anything.

I've been surviving on food my mom was bringing me (yes, sometimes even the grown up adults need a little mommy time) and leftovers tamales I froze. I'm happy to announce, though, that last night I was feeling good enough to go grocery shopping and it was the first time in years that I spent over $100!!!

So for the coming week I have some braised beef short ribs in mind; homemade Bolognese sauce; filet mignon wrapped in bacon, and a great spicy shredded beef recipe you will not believe how easy and good it is...but you'll just have to wait.

During my shopping excursion last night I stopped at Panchitas, our local Mexican bakery and I was happy to run into a plethora of Rosca de Reyes or Kings Cakes, they had for sale. I didn't buy one because they were quite big, but basically this is the history about the Rosca de Reyes (I'm going by what my grandparents told me): every year on January 6th (this is the date when the Three Kings arrived at the manger where Jesus was born) families get together to eat the Rosca de Reyes. Each person gets a piece of cake, but the catch is that there is a little baby Jesus hidden in the cake. So, the lucky person who gets the baby Jesus has to have a get together on Fat Tuesday (the day before Ash Wednesday). It's basically just an excuse to have a party and drink and eat...which is fine by me!

INGREDIENTS

• 1 packet yeast
• ¼ cup of lukewarm milk
• 3 1/2 cups flour
• 3/4 cups of sugar
• 7 eggs
• 125 grams butter, melted
• 1/4 tsp. aniseed
• 100 grams raisins
• 1 tsp vanilla
• 2 teaspoons of cinnamon
• Pinch of salt
• 50 grams candied figs
• 50 grams candied orange
• 50 grams candied lemon
• 50 grams candied cherries
• 50 grams candied citron
• 1 beaten egg
• sugar
• flour, for dusting

DIRECTIONS

Dissolve the yeast in the lukewarm milk.

Mix the flour, dissolved yeast, sugar, eggs, melted butter, cinnamon, aniseed, raisins, vanilla and salt. Knead for five to ten minutes until pliable. Place in a bowl, cover with a tea towel and place somewhere warm to rise (1-2 hours). Meanwhile cut the candied fruits into strips.

Form the dough into a ring or rosca. Add the baby Jesus figurine.

Place the ring on a baking tray decorating the top with the candied fruit. Leave to rise again for 20-30 minutes.

Preheat oven to 360° F ( 180°C)

Brush the rosca with beaten egg and sprinkle over with sugar. Bake for 40-45 minutes.

Remove from the oven and serve to celebrate Christmas the Mexican way. Remember, tradition says that whoever finds the figurine of the baby Jesus has to host the next party!