Re: [orthodox-synod] Rosca de Reyes - Three Kings Bread, from México
- View SourceDear Stephen,
Sorry to tell you, but your recipies are coming out unusable, since you are
using special characters for 1/2 and 1/3 and 1/4--which do not format
correctly in most email programs.
You really need to write them out: 1/2, 1/3, and 1/4, etc.
Otherwise, great stuff--except it makes our mouths water during Lent.
>ROSCA DE REYESWith love in Christ,
>THREE KINGS BREAD (from México)
>3¼ - 3¾ cups Plain Flour
>1 pkg. dry yeast
>2/3 cup Milk
>1/3 cup Butter
>1/3 cup sugar
>¼ tsp. salt
>2 tbl. Butter
>2 tbl. Sugar
>½ tsp. cinnamon
>½ cup toasted slivered almonds
>½ cup golden raisins & dates
>2-3 tbls. orange peel
>" Combine 1½ cups of the flour and yeast in mixer bowl. Heat milk, 1/3
>cup butter, sugar and salt until just warm (120°- 130°), and butter
>almost melts. Add milk mixture to dry mixture along with eggs. Beat a
>low speed for 30 seconds, and then at high speed for 3 mins. Add as much
>remaining flour as possible. (OVER?)
>? Knead dough on floured surface for 3-5 minutes until smooth and
>elastic. Shape into a ball and place in a greased bowl. Cover, let rise
>until double. Punch dough down, turn out onto floured surface. Cover and
>let rest for 10 minutes. Roll dough into a 20x12 inch rectangle. Brush
>w/ the 2 tbls. melted butter. Combine filling ingredients, toss to mix
>well. Sprinkle over dough. Roll dough up, jelly-roll style, starting
>from a long side. Pinch seams to seal. Bring ends together to form a
>ring. Place dough seem side down on a greased baking sheet. Moisten and
>pinch ends together to seal. Make cuts at 1½ intervals around edge of
>ring. Cover, let rise until double.
>? Bake at 350°, about 30 mins. Cool. Drizzle icing over ring (1 c.
>powdered sugar, ¼ tsp. vanilla, 1-2 tbls. milk). Decorate with sliced
>almonds and candied orange rind and cherries. (Creating poinsettia designs)
Prot. Alexander Lebedeff