On Three Kings Day in Mexico, quite a few bakeries promote 1000’s of rosca de reyes — or king cake. The muffins, oval rolls of candy, fluffy dough studded with fruits and baked with a ceramic child within the dough, are supposed to be shared with others and have thus turn into a shorthand for group. In Pati Jinich’s model, chocolate and vanilla take heart stage, and the candy outcomes are a reminder that the very best issues in life are often shared with these we love.
Chocolate-and-Vanilla Three Kings’ Bread Recipe
Makes 1 massive ring-shaped bread; serves 15
Components:
For the starter:
½ cup entire milk, heated to lukewarm
1 tablespoon energetic dry yeast
1 teaspoon granulated sugar
½ cup all-purpose flour
For the dough:
1 tablespoon orange blossom water or rose water (non-compulsory)
1 teaspoon vanilla extract
1 teaspoon grated orange zest
4 massive eggs
3 ½ cups all-purpose flour, plus extra for dusting
½ cup granulated sugar
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter, lower into ½ inch cubes, at room temperature, plus extra for the bowls
3 tablespoons unsweetened cocoa powder
For the topping:
1 cup all-purpose flour
1 cup confectioners’ sugar
10 tablespoons (1 ¼ sticks) unsalted butter or ½ cup plus 2 tablespoons vegetable shortening, at room temperature
Directions:
Step 1: To make the starter: Whisk the milk, yeast, and granulated sugar collectively within the bowl of a stand mixer. Whisk within the flour. Cowl with a clear kitchen towel, set in a heat, draft-free place, and let stand till the combination begins to bubble, 20 to 25 minutes.
Step 2: To make the dough: Connect the bowl to the mixer stand and match it with the paddle attachment. Add the orange flower or rose water (if utilizing), vanilla, orange zest, eggs, flour, granulated sugar, and salt to the starter and beat on low pace simply till mixed. Scrape the bowl and beater and change to the dough hook. Beat on medium pace for 10 to 12 minutes, till the dough pulls away from the edges of the bowl and begins to make a slapping sound.
Step 3: On low pace, add the butter in 4 to six additions, incorporating every addition earlier than including the subsequent one. Now and again, scrape the bowl. When the entire butter has been added, improve the pace to medium and beat for one more 8 to 10 minutes, till the dough slaps in opposition to the edges of the bowl once more. It would nonetheless be sticky, however don’t be tempted so as to add extra flour.
Step 4: Butter two medium bowls. Take away the dough from the mixer bowl, divide it in half, and return one half to the bowl. Form the opposite piece right into a ball and switch to one of many buttered bowls.
Step 5: Add the cocoa powder to the dough within the mixer bowl and blend on low pace till included. Flip the dough out, form it right into a ball, and place within the different buttered bowl. Cowl every bowl with plastic or a clear kitchen towel and let the dough rise in a heat, draft-free place till doubled, 1 to 1 ½ hours.
Step 6: Gently deflate each parts of dough along with your fist and form into balls once more. Cowl and let rise within the fridge for at the very least 3 hours, or for so long as in a single day.
Step 7: Take away the dough from the fridge and set, nonetheless lined, in a heat, draft-free spot for about an hour so it involves room temperature and rises.
Step 8: Line a baking sheet with parchment paper. Take away the doughs from the bowls and form every one right into a ball. Press every ball right down to flatten it barely. Place the vanilla spherical on high of the chocolate spherical and stretch it in order that it fully envelops the chocolate spherical, turning the dough over to stretch it over the underside. Make a gap within the heart of the dough by pushing your fist by means of it, then gently stretch the dough out to make a 9-x-13-inch oval.
Step 9: Place the dough on the baking sheet. Insert a few plastic Child Jesus collectible figurines into the dough, if utilizing. Cowl with a clear kitchen towel and let rise for an hour or so, till the dough has puffed. In the meantime, preheat the oven to 350 levels F, with a rack within the center.
Step 10: To make the topping: Mix the flour, confectioners’ sugar, butter or shortening, and vanilla in a medium bowl and blend collectively right into a easy paste along with your arms. Divide the paste in half. Add the cocoa powder to 1 half and knead and blend effectively till evenly included. Divide every of the pastes into about 6 parts and form into balls.
Step 11: Gently brush the bread with the egg wash. Roll every paste ball right into a log after which press to flatten it right into a strip about 7 inches lengthy, 1 inch large, and 1/8 to ¼ inch thick. Organize them on the bread, alternating chocolate and vanilla strips, at roughly 2-inch intervals.
Step 12: Bake for about 45 minutes, or till the bread is golden brown and makes a hole sound when tapped on the underside. Cool on a rack earlier than slicing.
Excerpted from Treasures of the Mexican Desk by Pati Jinich. Copyright © 2021 by Pati Jinich. Pictures © 2021 by Angie Moser. From Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.
